Christmas Brews – Part 1

For those that don’t like Marmalade, don’t worry this only describes the colour. This is a fairly dry American style pale ale is deep orange in colour to reflect the orange and mandarin hops used, there are some hints of toast and caramel from the darker malts balanced by a pronounced bitterness. This beer is dry enough for a hot day but has enough body and character to take you into the still of the night.

Food Pairing: Orange chocolate ice cream, pavlova and fruit salad and glazed ham

Orange Marmalade Pale Ale

Recipe:

https://community.grainfather.com/recipes/3445

  • Batch size: 23L (fermenter volume)
  • Mash: 60 Mins
  • Boil: 60 Mins
  • OG – 1.055
  • FG – 1.008
  • Colour – 2.3 EBC
  • Bitterness – 40.2 IBU
  • ABV – 6.1%

Fermentables:

% kg Fermentable ppg EBC Usage
53%
2.94
Gladfield American Ale Malt
37
4.9
Mash
20%
1.11
Gladfield Red Back Malt
35
65
Mash
7%
0.39
Gladfield Gladiator Malt
37
10
Mash
20%
1.11
Carared (Weyermann)
35.8
47.3
Mash

Grain Substitutions:

  • American Ale Malt : 2 row malt :  Pale malt
  • Red Back  : Red X : Caraamber
  • Gladiator malt : Carapils

Hops:

g Variety Type Usage Time AA IBU
10
Pacifica
Pellet
Boil
60

min

5.5
5.3
20
Pacifica
Pellet
Boil
20

min

5.5
6.5
20
Mandarina Bavaria
Pellet
Boil
20

min

9
10.6
40
Pacifica
Pellet
Hop Stand
25

min

5.5
6.8
40
Mandarina Bavaria
Pellet
Hop Stand
25

min

9
11
30
Pacifica
Pellet
Dry Hop
4

days

5.5
0
40
Mandarina Bavaria
Pellet
Dry Hop
4

days

9
0

Hop Substitutions:

  • Pacifica : Summit : Hallertau
  • Mandarina Bavaria : Magnum : German Tradition

Extras:

Amount Unit Name Usage
5
g
Orange Peel, bitter
FlameOut

Yeast:

Amount Unit Name Attenuation %
2
packets
Mangrove Jack’s Californian Lager M54
80

Yeast Substitutions:

  • White labs California ale WLP 001
  • Wyeast American ale 1056
  • Safale US-05

Mash Steps:

Name Temp °C Time min
Mash 1
65
60
Mash Out
75
10

Fermentation Steps:

Type Temp °C Time days
Fermentation 1
18
10
Crash Cool
4
2

Beer Finings:

For this recipe use your choice of beer finings, I tend to use Irish moss in the boil and if needed either gelatine or isinglass in the secondary.

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