Orange pale ale

[Redpappy]

i would like some input on this. This my first receipe that I have thrown together.

5 gal batch
9 lbs 8 oz 2 row
1 lb 8 oz Carmel malt 40
.5 oz centennial at 45 min
.5 oz Amarillo at 30 min
.5 oz Amarillo at 15 min
1.5 oz fresh orange zest at 5 min
Us-05

Mash at 150. Fahrenheit 60 min
Boil for 60
Ferment at 67 Fahrenheit

Thanks to all that respond

 

[day_trippr]

A couple of comments, take them for whatever you think they're worth.

o ~14% C40 is a lot of crystal for a pale ale. I'd move two thirds of that to the 2-row.
o With an OG ~ 1.058 the IBUs are rather light at ~ 31. I'd double all three additions, move the Centennial to 60, the first Amarillo to 15 and the second Amarillo to 5. That'll better preserve the Amarillo goodness and jump the IBUs to ~ 53.
o add the zest at flame-out. It's quite delicate and boiling it is sub-optimal...

Cheers!

 

[Redpappy]

With changing my c40, moving my times on my hopes, My numbers are hitting at 1.049 and IBU's to 48. I did change my last addition to a full ounce. I did try to add the second to a full ounce, but it brought my IBUs up to 54, so i dropped it back down to .5 oz.

I am using beer smith 2 to help figure out my numbers with my currant set up.

 

[day_trippr]

Moving some of the c40 to 2 row shouldn't have changed the OG...

Cheers!

 

[Redpappy]

It didn't change my OG. I have my BH Effecicieny set to 68%

OG is 1.049
IBUs 48
color 5.6 srm
abc 5.2

 

[AZCoolerBrewer]

I’d double the crystal malt.

Just kidding, I’m being goofy because of the thread I started about crystal malt. I actually think that 1.5 pounds of 40L isn’t unreasonable for a pale ale, although you could put in a very small amount, like an ounce, of pale chocolate to get a deeper orange and still be able to drop the 40L to a pound. I know people are pretty anti carapils, but I like a nice head on a pale ale and that’s a good way to make that happen or you could use flaked oats. .5 lbs of either would do the trick. I really like the orange zest idea.