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Orange Creamsicle

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Orange Creamsicle

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Not Rated (not yet rated) 

Beer Style: American Pale Ale, India Pale Ale 
Recipe Type: all-grain
Yield: 4.2 gallons


This is a New England style IPA brewed with lots of galaxy and citra hops to achieve a rich orange and pineapple flavor profile. Loosely inspired by Aslin's Orange Starfish, this GF variant adds lactose for additional creaminess and body with honey to enhance the malt flavor. Flaked quinoa and dry hopping in primary help achieve the desired hazy appearance.

Taste Notes ~
Brewday: - Nice orange color (maybe a tad dark). Incredibly sweet caramel and milky, strong bitter bite on the backend and on the throat. Tropical fruit, orange, and other bright fruits are definitely there as well. Its a bit tough to say what the final flavor profile will be, but it seems pretty close to what I was going for. 6 May: - Color is just about perfect, bright orange! Aroma is basically the same, bright orange, passion fruit, mango, some pine apple. Taste is slightly sweet, with loads of tropical hop fruit flavor. Lots more orange. Backend has a bit of bit to it. With the after taste layering on more flavor on top of what was there before! Damn. Liberty Bell may become my new go to for NEIPAs. 8 June: - This beer has done well. Medium body, decent creamy mouthfeel and sweetness. Good balance from tropical fruit notes, orange, mango, and other tropical fruit. Nice blend of hops and yeast.


  • 6.67 gal Light and hoppy Water
  • 5.58 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc
  • 1.91 g Calcium Chloride (Mash 60 min) Misc
  • 1.32 g Epsom Salt (MgSO4) (Mash 60 min) Misc
  • 1 lbs 4.00 oz Rice Hulls (0.0 SRM) Adjunct
  • 3 lbs 4.00 oz Goldfinch Millet Malt (6.6 SRM) Grain
  • 2 lbs 0.03 oz Pale Millet Malt (1.3 SRM) Grain
  • 2 lbs 0.04 oz Pale Rice Malt (1.1 SRM) Grain
  • 1 lbs Cara Millet Malt (7.0 SRM) Grain
  • 1 lbs Organic Pale Buckwheat (2.0 SRM) Grain
  • 8.00 oz Flaked Quinoa (3.0 SRM) Grain
  • 4.32 ml SEBflo TL (Mash 120 min) Misc
  • 4.32 ml SEBstar HTL (Mash 135 min) Misc
  • 2.00 ml AMG-300L (Mash 120 min) Misc
  • 2.50 ml HopShot [89.0%] (CO2 Extract) - First Wort Hops
  • 0.30 oz Citra [12.0%] - Boil 5 min Hops
  • 0.30 oz Galaxy [14.0%] - Boil 5 min Hops
  • 2.00 tsp Yeast Nutrient (Boil 5 min) Misc
  • 12.00 oz Milk Sugar (Lactose) [Boil for 5 min] (0.0 SRM) Sugar
  • 0.75 oz Citra [12.0%] - Steep 45 min Hops
  • 0.75 oz Galaxy [14.0%] - Steep 45 min Hops
  • 1 pkgs Liberty Bell (Mangrove Jack's #M36) Yeast
  • 6.00 oz Honey (Clover) [Boil for 5 min] (1.0 SRM) Sugar
  • 1.25 oz Citra [12.0%] - Dry Hop 7 days Hops
  • 1.25 oz Galaxy [14.0%] - Dry Hop 7 days Hops

Additional Instructions

Primary Ferment: Boil Size: 6.30 gal
Secondary Ferment: Total Boil Time: 120 minutes

Beer Profile

Original Gravity: 1.059
Final Gravity: 1.015
Alcohol by Vol: 5.8%
Color SRM: 6.4
Bitterness IBU: 92.8
Recipe Type: all-grain
Yield: 4.2 Gallons
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Brewday: April 27, 2018 Mash: - Prepped and ground grains the night before (2x per grain type) - Mashed in at +180deg F with about 9-10 quarts of liquid. - Added HTL enzyme - Did cereal mash on quinoa simultaneously - Second mash step ended up near 120 deg F. Should be fine for the AMG-300 and beta glucanase. o Note: I tried adding the enzymes directly to the pot holding the 50 deg F water. - Third mash step ended up around 160 deg. I added about 2-3 quarts more than requested. - Recirculated several times before beginning transfer of wort to boil pot. - Initial reading showed lower than expected (9.6 brix or about 1.037) - Collected 4 gallons at 9.6 Brix, then batch sparged with 2 additional gallons - Collected 6 gallons at 8.8 Brix (1.034) - Added another gallon to the mash and then sparged again with the final wort in a separate brew pot (gravity 5.8 Brix or 1.021). Boil: - Started with 2 brew pots, 1 with 6 gallons and 1 with 1 gallon. Will integrate after the second brew pot reaches 1.050 SG/13 Brix. - Changed boil duration to 2 hours given the volume. - Moved liquid between the two pots with the quart measuring cup to reduce oxidation (hopefully) - Added all hops and adjuncts with 5 minutes left - Left pot to sit on the stove for another few minutes while I prepped the sink to move and to insert the cooling coil for whirlpool - Cooled the wort to/below 180 deg F before adding whirlpool hops - Whirlpool last approximately 35 min after adding hops - Cooled down to 80 deg F after whirlpool Fermentation: - Rehydrated yeast in 1/2 cup of 100 deg F water - Transferred 4 gallons of wort to a keg - Aerated with pure 02 for 45 seconds - Pitched Liberty Bell yeast when wort was still around 80 deg F. - Added full dry hop to primary - Fermented at 66 deg F 29 April: - Fermentation is nearing completion - Yesterday, bubbles were going nearly continuous (~4-8 bubbles per second!) - Aroma is incredible 6 May: - Transferred to secondary via standard method for IPA (keg-to-keg) - Ran CO2 through beer in new keg and pressurized up to ~10psi - Measured initial running at 1.022 and 9.6 Brix. I assume the Brix reading to be more accurate as the yeast here was still fairly active June 14 --> Kicked the keg... :(

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