3 pounds 2-row Pale Ale Malt
1.25 pounds Munich Malt
3 ounces Carapils/Dextrine Malt
1 ounce Caramel 60L Malt
0.10 ounces Mandarina Bavaria hops @ 9.2% AA (60 min.)
0.20 ounces Mandarina Bavaria hops @ 9.2% AA (15 min.)
0.50 ounces Sweet Orange Peel (10 min.)
1/2 tsp. Irish Moss (10 min.)
1/4 tsp. White Labs Yeast Nutrient (10 min.)
0.35 ounces Mandarina Bavaria hops @ 9.2% AA (5 min.)
0.50 ounces Tangerine Peel (5 min.)
12 ounces Orange Blossom Honey (added prior to chilling)
1/2 vial White Labs Clarity Ferm
1 packet Safale US-05 Yeast
3 gallons, 16 ounces starting water
Distilled water to increase volume to 2.5 gallons
The mash process follows the Zymatic High-Efficiency mash profile, with times and temperatures altered slightly. The first mash step was set to 30 minutes at 152F. The second mash step was set to 156F for 35 minutes. A step was added to the boil to include the 10-minute orange peel, Irish Moss, and yeast nutrient additions.
According to the Zymatic Recipe Crafter, the beer should have the following characteristics:
- Batch Size: 2.5 gallons (estimated and actual after dilution with distilled water)
- Original Gravity (estimated): 1.055 SG (13.5 Brix)
- Original Gravity (measured): 13.5 Brix (1.056 SG)
- Final Gravity (estimated): 1.008 SG
- IBUs: 16 (see below)
- SRM: 6.5
- ABV: 6.1%
Another change in this version is the swapping of Bitter Orange Peel (which I was out of) with Tangerine Peel (which I had on hand). I'm hopeful that will improve the orange flavor, but we'll see.
Post-brewing, the wort is pumped to a kettle and the Orange Blossom Honey dissolved into it. Sterile steam-distilled water is added to achieve the volume and gravity targets. The wort is then chilled to yeast-pitching temperatures and transferred to a sanitized fermenter, where Clarity Ferm and US-05 yeast are added. The fermenter was then sealed and allowed to ferment at ambient temperatures without any temperature control.
Notes and Observations
05/26/2018: The Dough-In Process showed a little foaming, but not enough to cause a problem. The mash process showed little foaming, too, so I was able to comfortably leave the machine to finish the brew.
Original gravity after the addition of the honey registered as 15.1 Brix on the refractometer. Volume registered approximately 2.3 gallons. After stirring in distilled water to get the volume up to 2.5 gallons, the gravity registered as 13.5 Brix, as expected.
If the BeerSmith calculation is correct and the beer ends up at 20.5 IBUs (as opposed to the Picobrew crafter calculation that says 16 IBUs), this re-brew should come out very close to the original brew in The Grainfather last year.