Orange CreamsicALE and technique for making tinctures

Share your successful brews or start talking about your next one.

Orange CreamsicALE and technique for making tinctures

Unread postby Nesto » Wed Nov 26, 2014 1:47 am

Ever had an Orange Creamsicle? Here's a take on turning the idea into a beer! I stole the name from someone else, but here's an experimental recipe I've done that seems to have turned out really good. I started with a standard cream ale recipe... like an American lager, but made with ale yeast. To the rather typical cream ale, I added 0.45kg (1 lb) of lactose (milk sugar) into the boil. Brewers yeast doesn't like lactose, so it will remain as residual sugar after fermentation - the lactose will add back in some sweetness and creaminess to the beer. I tried to find citrusy hops - Magnum for bittering and Cascade and Amarillo for flavor and aroma.

I've been looking for better and more precise methods to impart flavors during secondary and I came across this blog post... Infusion Profusion: Game-Changing Fast ‘N Cheap Technique. Using this method, I made orange and vanilla infusions. Here is the specific formula I used...

Orange:
51g Navel Orange peel (3 medium-large oranges). I used a vegetable peeler to peel skin off, trying not to get much of the bitter white stuff. Put orange peel into whipper with 140ml of Kirkland vodka. Close up and used 2 N2O cartridges. I let the 1st cartridge sit for 60 sec, then with the 2nd cartridge I agitated for 60 sec. When that was done, I placed the whipper on a level surface and released all the N2O with one full pull. Don't breathe it in - it's bad for you. Then strained through cheese cloth into a canning jar.

Vanilla:
1 tsp vanilla bean. I use this stuff: http://www.amazon.com/gp/product/B002C98W4S/, it's the highest quality I've been able to find. Put vanilla bean into whipper with 140ml of Kirkland vodka. Close up and use 1 N2O cartridge. I agitated for 60 sec. When that was done, I placed the whipper on a level surface and released all the N2O with one full pull. Don't breathe it in - it's bad for you. Then strained through cheese cloth into a canning jar.

For my taste, I found that 10ml of the orange plus 15ml of the vanilla in 100ml of the base cream ale was just right. Scale up to your batch size as needed.

Here's the recipe.
Code: Select all
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Orange CreamsicALE
Brewer: Ernie, Pete, Keith
Asst Brewer:
Style: Cream Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 24.93 l
Post Boil Volume: 21.53 l
Batch Size (fermenter): 20.70 l   
Bottling Volume: 18.95 l
Estimated OG: 1.056 SG
Estimated Color: 4.2 SRM
Estimated IBU: 33.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
4.08 kg               Pale Malt (2 Row) US (2.0 SRM)           Grain         1        79.2 %       
0.23 kg               Caramel/Crystal Malt - 10L (10.0 SRM)    Grain         2        4.5 %         
0.23 kg               Corn, Flaked (1.3 SRM)                   Grain         3        4.5 %         
0.11 kg               Cara-Pils/Dextrine (2.0 SRM)             Grain         4        2.1 %         
0.05 kg               Acid Malt (3.0 SRM)                      Grain         5        1.0 %         
20.00 g               Magnum [14.00 %] - Boil 30.0 min         Hop           6        27.2 IBUs     
0.45 kg               Milk Sugar (Lactose) [Boil for 15 min](0 Dry Extract   7        8.7 %         
10.00 g               Cascade [7.10 %] - Boil 15.0 min         Hop           8        4.5 IBUs     
10.00 g               Amarillo Gold [8.20 %] - Boil 5.0 min    Hop           9        2.1 IBUs     
1.0 pkg               Cream Ale Yeast Blend (White Labs #WLP08 Yeast         10       -             
1.00 Items             Orange Infusion, Sweet (Secondary 7.0 days)  Spice       11       -             
1.00 Items             Vanilla Infusion (Secondary 7.0 days)    Spice         12       -             


Mash Schedule: 00_BM20, Light Body, No Sparge
Total Grain Weight: 5.15 kg
----------------------------
Name                   Description                             Step Temperat Step Time     
Saccharification       Add 28.36 l of water and heat to 67.0 C 67.0 C        60 min       
Mash Out               Add 0.00 l of water and heat to 78.0 C  78.0 C        5 min         

Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
___________________________
Check out my brewing blog... http://www.sycamorecreekbrewing.com/
User avatar
Nesto
 
Posts: 790
Joined: Tue Jan 21, 2014 8:03 pm
Location: Northern California
Model: 20 litres

Re: Orange CreamsicALE and technique for making tinctures

Unread postby dinnerstick » Wed Nov 26, 2014 7:22 am

interesting idea, can you post some tasting notes?
User avatar
dinnerstick
 
Posts: 1015
Joined: Wed Jan 22, 2014 7:51 am
Location: Utrecht NL
Model: 20 litres

Re: Orange CreamsicALE and technique for making tinctures

Unread postby Nesto » Wed Nov 26, 2014 2:20 pm

Sure! The base beer... Aroma is light malt and corn flake notes. Hop aroma is citrus and flowers. A light maltiness comes through in the flavor along with toasted corn and citrusy hops. Finishes nicely sweet, but not too cloying. Mouthfeel is distinctly creamy - I assume from the lactose. Despite the corn flavors, there is no DMS and also no diacetyl. It is a bit cloudy. Whirlfloc was used, but no other filtering or fining agents. I will probably try something (PVPP or Biofine Clear) to clarify it.

With addition of orange and vanilla, the citrus aroma and flavors really pop along with a really pleasant vanilla cream. Nicely balanced and quite refreshing, it's something you could drink multiple pints of. And with ABV of 4.7%, it will let you!
___________________________
Check out my brewing blog... http://www.sycamorecreekbrewing.com/
User avatar
Nesto
 
Posts: 790
Joined: Tue Jan 21, 2014 8:03 pm
Location: Northern California
Model: 20 litres

Re: Orange CreamsicALE and technique for making tinctures

Unread postby HopSong » Wed Nov 26, 2014 3:04 pm

Nesto.. what is a whipper ?
Cheers, Bill
Santa Rosa, CA
----------------------------
Hop Song Brewing Co.
User avatar
HopSong
 
Posts: 354
Joined: Tue May 27, 2014 4:14 pm
Location: Santa Rosa, CA, USofA
Model: 20 litres

Re: Orange CreamsicALE and technique for making tinctures

Unread postby Nesto » Wed Nov 26, 2014 8:57 pm

HbgBill wrote:Nesto.. what is a whipper ?

This...
http://www.amazon.com/iSi-163001-Profes ... 003XNPGFA/
Your local Starbucks or Peets has them - the BEST way to make whipped cream... and vodka tinctures!
___________________________
Check out my brewing blog... http://www.sycamorecreekbrewing.com/
User avatar
Nesto
 
Posts: 790
Joined: Tue Jan 21, 2014 8:03 pm
Location: Northern California
Model: 20 litres


Return to Recipes

Who is online

Users browsing this forum: No registered users and 5 guests