Just about to rack it to the secondary. I'm suprised how good it taste so far. It's kinda based on a wit but tweaked to suit my taste. I went w/ the summit hops to get a tangerineish flavor and used orange blossom honey after flameout. Can't wait


A ProMash Recipe Report

AHA Style and Style Guidelines
-------------------------------

00 ,

Min OG: 0.000 Max OG: 0.000
Min IBU: 0 Max IBU: 0
Min Clr: 0 Max Clr: 0 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.75
Anticipated OG: 1.065 Plato: 15.94
Anticipated SRM: 6.2
Anticipated IBU: 44.3
Brewhouse Efficiency: 69 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.10 Gal
Pre-Boil Gravity: 1.050 SG 12.50 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
47.1 6.00 lbs. Pilsener Germany 1.038 2
31.4 4.00 lbs. White Wheat Belgium 1.040 3
11.8 1.50 lbs. Honey 1.042 0
5.9 0.75 lbs. Honey Malt Canada 1.030 18
3.9 0.50 lbs. CaraVienna France 1.035 20

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.25 oz. Summit Pellet 17.50 16.4 FWH
0.75 oz. Summit Pellet 17.50 14.6 15 min.
0.50 oz. Summit Pellet 17.50 7.3 10 min.
0.50 oz. Summit Pellet 17.50 6.1 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.75 Oz Corriander Seed Spice 15 Min.(boil)
0.50 Oz Bitter Orange Peel Spice 15 Min.(boil)
0.50 Oz Sweet Orange Peel Spice 15 Min.(boil)


Yeast
-----

BrewTek CL-50 California Pub Brewery Ale


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs: 11.25
Water Qts: 16.88 - Before Additional Infusions
Water Gal: 4.22 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.50 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 122 Time: 30
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 167 Time: 10
Sparge Temp : 167 Time: 0


Total Mash Volume Gal: 5.12 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Looks like a very tasty piece of work. I must say I absolutely love those summit hops. Did you use the Denny's fav for it?

Thats a big summer ale there if I'm reading it right?

Yes and yes. I did use the fav. 50 and fermeted it pretty low. I tasted it again today and its gonna be good, but I'm gonna and some more coriander and orange peel in secondary (actually wanna use fresh but never have). The late addition hops are a bit over powering, but I enjoy the Summit hops also. Just bottled my all Summit APA today w/ the Fav. 50 as well.

It is a big summer ale but, I its pretty dry. It finished at 1.009, 7.2% I think. Great lawnmower beer if you ask me

I used fresh orange peel in the tripel I brewed today. I encourage everyone to use the fresh stuff. It gives the brew a much nicer, crisper citrus finish. Forget that petrified crap they sell at the LHBS.

What type of oranges and any sanitizing tech. or with the alc. and ph it will be fine?

At 7.2%, I may think of mowing the lawn instead of actually doing it. Im sure it taste good but I would call it "lawn chair" beer because your ass is going to planted in a lawn chair thinking about putting the mowing off for another day!

Hey Tim,

Do you have a citrus zester? I have been looking at those for brewing. There seems to be so many different ones, I was curious if anyone has some advice.

My zester is just a little handheld deal - I do like the zest better than tossing in the whole peel. Should be able to find one like mine at any grocery store.

+1 to the zester, one of the best kitchen tools modified to the brewery. Does its job very well.

how much fresh zest to replace the dinosaur stuff?

i have looking to do a summer ale with orange in it but haven't found a good recipe.

I think I just used a potato peeler when I zested lemons last year, either that or a nice sharp paring knife.

How about a hand held cheer gratter? That's what my Mom used when she needed Lemon Zest when making her awesome Lemon Pound Cake.

Richie

how much fresh zest to replace the dinosaur stuff?

It seems to me that the dried peel gives more of a bitterness and less orange flavor.
The amount depends on taste but I would start with 1-2 pieces of fruit per 5 gallons and go from there.
I have mixed citrus fruits in the past with good results but watch out for limes, go easy with them.

ok will try it.

ya what about the sanitizing them? in a small amount of 180 water for 5 mins? something of that nature if i wanted to add to the 2ndary or just freeze for a few days? i would like to add some at flame out to get some of the natural oil outta the zest then maybe some more in the 2ndary. i would really like to get ahold of some lemongrass.