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Orange Ales – Spring TX

Homebrew Recipe Inspired by LUX from Bissell Brothers

The first time I had LUX was walking the streets of New Orleans. I was handed a ziplock bag with 3 cans. 1 LUX, 1 Reciprocal, and 1 Substance. The LUX and Recip blew me away even though Substance is Bissell’s flagship beer. It’s still fantastic, don’t get me wrong…it just didn’t quite resonate like the other 2 did.

Ever since then I’ve tried as many rye IPAs as I could get my hands on, but nothing ever tasted like LUX. Here’s what I put together in order to get my fix when trades were slow. (To be honest I don’t even have a trader in Maine so I don’t get Bissell ever. If you’d like to help me correct that, post a comment below or hit me on Insta.)

VITALS

  • ABV – 5.1%
  • IBU – 60
  • SRM – 5.2

WATER

  • Sulfates – 120PPM

  • Chloride – 120PPM

  • Starting pH – 5.29

GRAIN

  • 2 Row

  • c60

  • Rye

HOPS

  • Centennial

  • Mosaic

Tasting Notes

Cloning this beer wasn’t as hard as the Treehouse stuff. The guys at Bissell aren’t afraid to show their ingredients. I’m guessing because they’ve embraced the fact that their beer is their beer and even if someone gets close, it still won’t be a can of Bissell Brothers beer.

The head brewer at Bissell just confirmed what yeast he uses and it’s not available to homebrewers. BSI A72 – but I’d suggest using anything you want within reason – BSI suggested Wyeast 1272. The beauty of this beer isn’t the yeast. I’ll be using S04 and testing with Mangrove Jack’s M36 Liberty Bell yeast. Likely subs are also WLP051 and even S05.

Mouthfeel is soft and full typical of northeastern IPAs.

Pairing Notes

This beer pairs well with just about anything.

Fresh fish and seafood goes nicely to compliment the citrus flavors that dominate this IPA.

Enjoy.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 60.0 IBUs 5.1 SRM 1.053 1.013 5.2 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American IPA 14 B 1.056 - 1.075 1.01 - 1.018 40 - 70 6 - 15 2.2 - 2.7 5.5 - 7.5 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 7.75 lbs 69.2
Rye Malt (Briess) 3.25 lbs 29.02
Crystal 60, 2-Row, (Great Western) 3.2 oz 1.79

Hops

Name Amount Time Use Form Alpha %
Centennial 0.5 oz 60 min Boil Pellet 10
Mosaic 0.5 oz 20 min Boil Pellet 12
Mosaic 0.2 oz 15 min Boil Pellet 12
Centennial 1 oz 10 min Boil Pellet 10
Mosaic (HBC 369) 1 oz 10 min Boil Pellet 12.3
Mosaic (HBC 369) 4 oz 1 min Aroma Pellet 12.3
Centennial 2 oz 1 min Aroma Pellet 10
Mosaic (HBC 369) 6 oz 0 min Dry Hop Pellet 12.3
Centennial 2 oz 0 min Dry Hop Pellet 10

Mash

Step Temperature Time
Mash In 152°F 60 min
Mash Out 160°F 10 min

Fermentation

Step Time Temperature
Primary 14 days 67°F
Aging 30 days 65°F
Marshall Bishop

Author Marshall Bishop

More posts by Marshall Bishop

Join the discussion 8 Comments

  • Joey says:

    Quick question regarding this recipe and the trillium clones. Are you cold crashing after primary? On the Julius clone it looks like you are, just want to check the others

    • Hi Joey, yes I will read through some of my published work and see where I can stick a note in there about crashing. I don’t like chewy beers so I crash my beers for multiple days to get all the yeast and hop material out. (As much as possible)

      • Chris G RVAHomebrew says:

        Marshall, great website and notes. Also loved your Julius discussion and evolution on homebrewtalk
        Your recipe is set in my schedule in March
        In you notes you show the mash temperature/time schedule but I wasn’t sure of your infusion approach and sparge methods used. Can you briefly elaborate?
        Thanks for all you to to help us homebrewers

        • Absolutely, and thanks!
          I mash in a false bottom cooler and sparge. I typically mash at 157º and sparge from a hot liquor tank at 170º.
          Usually takes me about 30 minutes to run all the water through.

  • Richard says:

    Hey Marshall – when and how are you dry hopping this? In the fermenter, early?

  • Tld6008 says:

    Your recipe lists 152f as mash temp but you answer on Feb 27 as mashing typically at 157f. What is correct temp?
    Have you tried Ghost in the Machine by Parish Brewing in Broussard, LA?

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