Orange Krush
Specifics
Reference
Style:
Yield: 5.25 gallons
Reference
Color (SRM/EBC):
1.6/3.2
Bitterness (Calc): 15.9 IBU (Daniels)
BU/GU: 0.44
Calories: 118 (12 ounces)
ABV: 3.6%
ABW: 2.8%
OG: 1.036
OG (Plato): 9.02° P
FG: 1.009
FG (Plato): 2.31° P
Real Extract: 3.52° P
App. Atten.: 74.4%
Real Atten.: 61%
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 0% of grist
Malts and Grains
3.00 pounds 42.9% of grist
1.00 pounds 14.3% of grist
4.00 pounds Total Grain Weight 0% of grist
Non-Fermentables
1 tsp. Gypsum @ 60 minutes  
2.0 ounces Orange Zest (Peel) @ 20 minutes  
2.0 ounces Corriander (Crushed) @ 20 minutes  
Hops
0.50 ounces 5.50% Pellets @ 60 minutes
Type: Bittering
Use: Boil 		2.8 AAUs
0.25 ounces 5.50% Pellets @ 15 minutes
Type: Bittering and Aroma
Use: Boil 		1.4 AAUs
0.25 ounces 5.50% Pellets @ 1 minutes
Type: Aroma
Use: Boil 		1.4 AAUs
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."
 Output to Beer XML