ORANGE PALE ALE

ALL GRAIN Boil Time: 60 min Fermentor volume: 6+ gallons 8 gallons in kettle Efficiency: 70% GRAIN BUILD 8 lb Pale 2-Row 3 lb Munich 1 lb Vienna 10 oz Caramel / Crystal 80L 10 0z Caramel / Crystal 20L 0.50 lb Carapils (Dextrine Malt) MASH Mash temperature between 152° F -154° F for 60 minutes (test conversion with iodine) Sparge temperature 170° BOIL Last 20 minutes add 1 oz dry sweet orange peel. ABV: 4.98 IBU: 39.95

HOPS 0.8 oz Nugget Leaf/Whole 60 min 0.5 oz Cascade Leaf/Whole 20 min 0.5 oz Citra Leaf/Whole 20 min 1.5 oz Cascade Leaf/Whole Dry Hop 1.5 oz Citra Leaf/Whole Dry Hop (Dry hop 2-4 days) FRESH ORANGE RIND 3 oranges peeled. Remove as much of the white pulp as possible. Place in the second stage for 7 days. YEAST American Ale Optimum temperature: 64-72°F Cheers

Recipe courtesy of Jim Johnson