I took some ideas from a few recipes and here's my take on turning the idea into a beer! I started with a standard cream ale recipe... like an American lager, but made with ale yeast. To the rather typical cream ale, I added 0.45kg (1 lb) of lactose (milk sugar) into the boil. I tried to find citrusy hops - Magnum for bittering and Cascade and Amarillo for flavor and aroma.
I've been looking for better and more precise methods to impart flavors during secondary and I came across this blog post... Infusion Profusion: Game-Changing Fast N Cheap Technique. Using this method, I made orange and vanilla infusions. Here is the specific formula I used...
Orange:
51g Navel Orange peel (3 medium-large oranges). I used a vegetable peeler to peel skin off, trying not to get much of the bitter white pith. Put orange peel into whipper with 140ml of Kirkland vodka. Close up and used 2 N2O cartridges. I let the 1st cartridge sit for 60 sec, then with the 2nd cartridge I agitated for 60 sec. When that was done, I placed the whipper on a level surface and released all the N2O with one full pull. Don't breathe it in - it's bad for you. Then strained through cheese cloth into a canning jar.
Vanilla:
1 tsp vanilla bean. I use this stuff: http://www.amazon.com/gp/product/B002C98W4S/?tag=skimlinks_replacement-20, it's the highest quality I've been able to find. Put vanilla bean into whipper with 140ml of Kirkland vodka. Close up and use 1 N2O cartridge. I agitated for 60 sec. When that was done, I placed the whipper on a level surface and released all the N2O with one full pull. Don't breathe it in - it's bad for you. Then strained through cheese cloth into a canning jar.
For my taste, I found that 10ml of the orange plus 15ml of the vanilla in 100ml of the base cream ale was just right. Scale up to your batch size as needed.
Here's the recipe.
I've been looking for better and more precise methods to impart flavors during secondary and I came across this blog post... Infusion Profusion: Game-Changing Fast N Cheap Technique. Using this method, I made orange and vanilla infusions. Here is the specific formula I used...
Orange:
51g Navel Orange peel (3 medium-large oranges). I used a vegetable peeler to peel skin off, trying not to get much of the bitter white pith. Put orange peel into whipper with 140ml of Kirkland vodka. Close up and used 2 N2O cartridges. I let the 1st cartridge sit for 60 sec, then with the 2nd cartridge I agitated for 60 sec. When that was done, I placed the whipper on a level surface and released all the N2O with one full pull. Don't breathe it in - it's bad for you. Then strained through cheese cloth into a canning jar.
Vanilla:
1 tsp vanilla bean. I use this stuff: http://www.amazon.com/gp/product/B002C98W4S/?tag=skimlinks_replacement-20, it's the highest quality I've been able to find. Put vanilla bean into whipper with 140ml of Kirkland vodka. Close up and use 1 N2O cartridge. I agitated for 60 sec. When that was done, I placed the whipper on a level surface and released all the N2O with one full pull. Don't breathe it in - it's bad for you. Then strained through cheese cloth into a canning jar.
For my taste, I found that 10ml of the orange plus 15ml of the vanilla in 100ml of the base cream ale was just right. Scale up to your batch size as needed.
Here's the recipe.
Code:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Orange CreamsicALE
Brewer: Ernie, Pete, Keith
Asst Brewer:
Style: Cream Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 24.93 l
Post Boil Volume: 21.53 l
Batch Size (fermenter): 20.70 l
Bottling Volume: 18.95 l
Estimated OG: 1.056 SG
Estimated Color: 4.2 SRM
Estimated IBU: 33.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
4.08 kg Pale Malt (2 Row) US (2.0 SRM) Grain 1 79.2 %
0.23 kg Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2 4.5 %
0.23 kg Corn, Flaked (1.3 SRM) Grain 3 4.5 %
0.11 kg Cara-Pils/Dextrine (2.0 SRM) Grain 4 2.1 %
0.05 kg Acid Malt (3.0 SRM) Grain 5 1.0 %
20.00 g Magnum [14.00 %] - Boil 30.0 min Hop 6 27.2 IBUs
0.45 kg Milk Sugar (Lactose) [Boil for 15 min](0 Dry Extract 7 8.7 %
10.00 g Cascade [7.10 %] - Boil 15.0 min Hop 8 4.5 IBUs
10.00 g Amarillo Gold [8.20 %] - Boil 5.0 min Hop 9 2.1 IBUs
1.0 pkg Cream Ale Yeast Blend (White Labs #WLP08 Yeast 10 -
1.00 Items Orange Infusion, Sweet (Secondary 7.0 days) Spice 11 -
1.00 Items Vanilla Infusion (Secondary 7.0 days) Spice 12 -
Mash Schedule: 00_BM20, Light Body, No Sparge
Total Grain Weight: 5.15 kg
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Name Description Step Temperat Step Time
Saccharification Add 28.36 l of water and heat to 67.0 C 67.0 C 60 min
Mash Out Add 0.00 l of water and heat to 78.0 C 78.0 C 5 min
Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
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Created with BeerSmith 2 - http://www.beersmith.com
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