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Orange Ales – Spring TX

Juice in the Machine-ish IPA

This beer was inspired by the hop combo found in Juice Machine from Treehouse. I loved the idea of the hops, but am so unsure of how to build a Treehouse “house” beer that I decided to just make something similar.

I ended up making this beer, grain to glass, in under 6 days. That’s fully carbed and ready to drink. All this because I wanted to take a hazy beer to the beach with me on a family vacation, but didn’t have time to line up a trade. This worked out surprisingly well, and thanks to Randy gifting me a shorty keg that was still 5 gallons – it fit perfect in the fridge at the beach house!

VITALS

  • ABV – 4.5%
  • IBU – 30
  • SRM – 4.5

WATER

  • Sulfates – 150PPM

  • Chloride – 100PPM

  • Starting pH – 5.25

GRAIN

  • 2 Row

  • White Wheat

  • Dextrine

  • C10

  • C20

  • Flaked Oats

HOPS

  • Columbus

  • Medusa

  • Amarillo

  • Citra

  • Galaxy

Tasting Notes

Aroma – Overloaded with tropical citrus – I think part of this is the Sacch Trois lending it’s Saison like flavor and aroma. To me it’s very bright like lemon.

Taste – follows the nose with loads of citrus up front. The citrus overloads you with lemon, lime, passionfruit, and a little pine. The peach and apricot notes stick around longer than the fruit juice.

Mouthfeel is soft and full typical of northeastern IPAs. Very full bodied for a 4.5% beer. I was surprised at how the mouthfeel turned out.

Pairing Notes

I really enjoyed having this on the beach. I pitched all 3 yeasts because I had them left over from previous brews and they had been sitting around for a while. I love testing new stuff through experimentation. I likely won’t do this again, but glad I have this to look back on.

This photo is a pour of the session ale next to a mimosa for color reference.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
10.5 gal 60 min 36.3 IBUs 4.5 SRM 1.045 1.005 5.3 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Pale Ale 10 A 1.045 - 1.06 1.01 - 1.015 30 - 45 5 - 14 2.3 - 2.8 4.5 - 6.2 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 10 lbs 62.2
White Wheat Malt 4.062 lbs 25.26
Caramel Malt - 20L (Briess) 9.6 oz 3.73
Carafoam 8.12 oz 3.16
Caramel/Crystal Malt - 10L 8 oz 3.11
Oats, Flaked 6.54 oz 2.54

Hops

Name Amount Time Use Form Alpha %
Columbus (Tomahawk) 1.38 oz 60 min Boil Pellet 14
Amarillo 2.77 oz 1 min Aroma Pellet 9.2
Medusa 2 oz 1 min Aroma Pellet 4.8
Amarillo 3 oz 4 days Dry Hop Pellet 9.2
Citra 3 oz 4 days Dry Hop Pellet 12
Galaxy 2 oz 4 days Dry Hop Pellet 14
Columbus/Tomahawk/Zeus (CTZ) 1 oz 1 day Dry Hop Pellet 15.5

Yeast

Name Lab Attenuation Temperature
Brettanomyces Bruxellensis Trois (WLP644) White Labs 88% 70°F - 85°F
Dry English Ale (WLP007) White Labs 75% 65°F - 70°F
Vermont IPA (GY054) Giga Yeast 80% 62°F - 75°F

Mash

Step Temperature Time
Mash In 152°F 120 min
Mash Out 168°F 30 min

Fermentation

Step Time Temperature
Primary 10 days 62°F
Aging 10 days 40°F
Marshall Bishop

Author Marshall Bishop

More posts by Marshall Bishop

Join the discussion 9 Comments

  • Alex says:

    The beer looks great! looking to try and brew this myself. You mentioned that you would not pitch all 3 yeasts again. what yeast strain would you pick out of the 3 to use. Also you mentioned that this was 6 day grain to brew however, you have 10 day list for primary and 10 days listed for ageing I am just curious how long the actual fermentation was.

    • Thanks for visiting, Alex!
      Sometimes I forget to update certain parts of BeerSmith and need to pay more attention to that stuff when I post recipes. The truth is, this beer fermented out almost completely overnight. It was done around 36 hours IIRC.
      Looking back on what I wrote above, I think I meant I wouldn’t make this beer again, but that isn’t really the case. I love the idea of having a 6 day beer recipe now. I’ll go back and edit that part.
      As for the yeast – I suspect the real workhorse here was 007. 644 is wild though and can munch pretty intensely. To do it again I would probably just use S-04 or something dry with a high pitch rate that ferments quickly if that’s what I had on hand. I only used those yeasts because they were what I had in the fridge and were all 2nd or 3rd generation. I also had nothing planned for the future to use them as I have been experimenting with other yeasts.
      TL:DR – 36ish hours…I’d use whatever I had on hand to ferment.

  • Max says:

    Hey,
    At what temp did you do the whirlpool? 102F like your julius clone?
    Thanks

  • Todd says:

    This looks delicious! How long was the whirlpool? And was it 180? Would you reduce that like your Julius clone if you attempt this again?

    • This one I just threw together honestly. I think it was a KO addition and not even held at 180º. I’ll need to go through my notes again. It was a stupid simple beer though as it came together with some disregard on my part to process. That’s why it was only 6 days. I just needed a full keg to travel with.

  • Luke Tarzia says:

    This beer looks awesome! Have you experimented with adding fruit in the secondary fermentation? I would hate to ruin it.

    Cheers!
    Luke

  • Luke Gerard Tarzia says:

    I’m very excited to try this recipe out! Have you experimented with adding fruit in the secondary fermentation? I would hate to ruin it.

    Cheers!
    Luke

    • I haven’t done it with this recipe. You certainly can, I’ve added fruit to plenty of beers and they all turned out great. I once had an email conversation with the brewers at Jester King. They were saying some of their beers had up to 8lbs/5 gallons. Ever since then I’ve just stayed between 5 and 8 pounds depending on what kind of fruit and everything turned out fine. One thing I did learn about fruit by having professional brewers taste my beer is, fruit can bring its own bacteria. This can cause elevated levels of diacetyl after fermentation. So it’s best to toss in a little Brett before you keg it and let that sit for a day or so until any diacetyl gets cleaned up.

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