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Title: Orange Blossom Cream Ale |
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| Boil Size: 3 Gal |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: Partial Mash |
Pitch Rate: N/A |
Primary Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 01/06/2013 02:13 AM |
Notes: 1. Remove crushed grains from package and put in muslin bag.Place in 2.5 gallon cold water and add 1/2 tsp amylase enzyme to water.Slowly bring to approx. 150 deg., and another 1/2 tsp amylase 30 minutes in, hold temp for 60 min. Discard grain.
2. Place grain bag in a separate pot of 1 gallon 170f water for about 10 minutes. Take bag out and place in a strainer above the main kettle, slowly pour the 1 gallon water over the grains, spreading it evenly.
3. Take off heat then add 1/2 of the Malt extract, stir well to dissolve. Bring to a boil then add bittering hops,
and continue boil for 50 min. Add aroma hops, and boil for 5 minutes. Add
Honey and Sweet Orange Peel, Boil for 5 minutes. Remove from heat then add remainder of dme
4. Place kettle in ice bath for about 10 minutes until it reaches 100f
5. Pour 1 gallon ice cold water into fermenter then pour unfermented beer (wort) slowly into fermentation vessel, top off with cold water to 5 gallons.
6. Let temperature drop to approx. 80 degrees. Take hydrometer reading,close the lid and shake fermenter vigourously for about 5 minutes. Next, pitch yeast on top, close lid and give it a nice swirl. Stabilize temp. at approx. 67 70 degrees. Keep in primary for 3 weeks then take gravity reading.
7. When ready to bottle, boil priming sugar in approx. 1 cup water for 1 minute, add to bottom of bottling bucket, ADD Orange Cream Extract to bottling
bucket, then siphon beer into the same bucket. Fill bottles to 1 from top of bottle and cap.
8. Store beer at 67 70 degrees for 7 10 days minimum. |
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