Recipe: Orange Krush
Specifics
General Information
Method: Partial Mash
Source: BrewBlogger.net
Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
3.00 pounds LME - Extra Light 42.9% of grist
3.00 pounds Total Extract Weight 42.9% of grist
Reference
Malts and Grains
Non-Fermentables
1 tsp. Gypsum @ 60 minutes  
2.0 ounces Orange Zest (Peel) @ 20 minutes  
2.0 ounces Corriander (Crushed) @ 20 minutes  
Reference
Hops
Reference
Yeast
Name: Belgian Wit Ale
Manufacturer: White Labs
Product ID: WLP400
Type: Wheat
Flocculation: Low
Attenuation: 76%
Temperature Range: 67–74°F
Amount: 1500 ml
Procedure
  • Mash grains in 2.0 gallons of 152° water for 60 minutes
  • Sparge with 2.0 gallons of 168° water for 15 minutes
  • Collect wort in kettle, bring to a boil
  • Add extract and bring to a boil again
  • Add hops according to schedule
  • Cool wort in a sink filled with cold water and ice, swirl every 3 minutes
  • Add wort to primary, fill to 5.25 gallons with water
  • Pitch yeast when wort reaches 75° or lower
Fermentation
Primary: 10 days @ 65° F
Secondary: 10 days @ 65° F
Age: 28 days @ 60° F
Notes

Intended to be spicy and "orangy."

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