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August 31, 2018

Candy Orange IPA - Hazy Session

How to Brew Candy Orange IPA BeerWe're back with another great session IPA recipe. This one is made with citra and lemon drop hops, as well as orange simple syrup and candied orange peel - all made from scratch. If you're into hazy session IPAs, we highly recommend this recipe. It's a very balanced beer with just the right amount of citrus aroma and taste as well as body and bitterness. And because it's a fairly low ABV beer, it's "highly crushable." In short, it turned out 100% awesome and you should definitely brew it if any of this sounds appealing.

Full Brew Day Video 

 

Brewing Water

 

We first added 7.9 gallons of tap water to our kettle.

Grains

After heating the water to strike temp, we inserted the grain basket in our kettle and added the following grains to the grain basket:

  • 2 Row Pilsner (2.0 SRM) - 6lbs
  • Flaked Oats (1.0 SRM) - 1lbs
  • Flaked Corn (1.7 SRM) - 1lb
  • Flaked Wheat (1.6 SRM) - 1lb

pouring grain into mill

We finely crush all of our grain in a mill before mashing with it

Mashing

We mashed at 160F for 60 mins.

mashing in

Mashing in

stirring mash

It's important to stir your mash in order to break up any clumps

We mashed at a bit higher temperature than we have in the past for this style of beer. The goal was to increase beta amylase activity, which should boost the amount of unfermentable sugar, giving the beer a bit more sweetness and body.

Citrus Zest

While mashing, we worked on processing some citrus zest. We took the peel from 3 oranges and 1 lemon and blanched them.

peeling oranges

We just used a normal peeler to peel our fruit

Here's a quick guide to blanching citrus fruit:

  1. Add peels to pot of cold water (enough water to cover peels)

orange peels in water

Submerging peels in cold water

  1. Heat water to a boil
  2. As soon as boil starts, remove from heat, strain peels, and dump water.

straining oranges

Straining peels

  1. Add more cold water to pot along with strained peels
  2. Begin process again.

Repeat this entire process 3 times and make sure to remove the pot from the heat and strain the fruit as soon as a boil is reached. This process reduces the bitterness of the fruit. However, if you leave the peels boil, bitterness will actually increase.

Making Candied Citrus Peel

After blanching we moved on to creating candied peels. To do this we made some simple syrup by dissolving 400 grams of sugar in 400 grams of water (a 1 to 1 ratio). We then added the peels and simmered for 45 minutes.

orange peels in simple syrup

Citrus peels in simple syrup

citrus peels after simmering for 45 minutes

Citrus peels after 45 minutes of simmering

After that, we put the peels in a food dehydrator and let them sit on low heat for about 24 hours.

putting orange peels in a food dehydrator

Boiling / Hops

We boiled for 60 minutes and added the following hops, etc:

  • Citra (0.25 oz) at 60 minutes (the start of the boil)

adding hops to hop basket

Adding Citra hops at the start of the boil

  • Citra (3 oz) & Lemon Drop (1 oz) hopstand after completing the boil and cooling the wort below 170F.
  • Simple Syrup was also added with the hopstand hops.

simple syrup

adding simple syrup that simmered for 45 minutes

Adding the simple syrup that was simmered for 45 minutes

Fermentation

After leaving the hopstand hops hang out for 20 minutes, we chilled the wort to 68F and added it to a sanitized bucket.

transferring wort to a fermenter

Transferring wort to a sanitized bucket

We pitched White Labs California Ale Yeast WLP001 and let it ferment for 3 days.

pitching yeast

Pitching yeast

After 3 days we added another ounce of citra and an additional ounce of lemon drop hops.

adding dry hops to a mesh bag

We also added candied orange peel at this time.

candied orange peel after sitting in a food dehydrator

Our candied orange peel was dry and stiff after sitting in a food dehydrator for 24 hours

adding candied orange peel

adding mesh bag filled with dry hops and candied orange peel to fermenter

We put all of our dry hops and citrus peels into a mesh bag that was then added to the fermenter

Fermentation kicked off again (because of the sugar in the candied orange peels) and finished a few days later.

Additional Benchmarks

  • Starting Gravity: 1.046
  • Final Gravity: 1.015
  • ABV: 4.07%

Tasting Notes

This beer is one of the best we've brewed. It was super balanced and had a perfect blend of bitterness, hops flavor, and sweetness. The lemon drop hops and orange made for a very pleasant aroma. It tasted like a light citrus IPA, but the orange flavor came through nicely. It was present but not at all overpowering. We really liked the balance of sweet and bitterness as well. We rate this recipe 10/10 and highly recommend brewing it.

Equipment

 

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  • Great beer, I can’t find flaked corn on European markets and from what i researched i found that instant grits and corn meal are suitable substitutes, which one do you suggest and can i have the water chemistry for the candy orange ipa?
    Thanks, greetings from cyprus!

    Posted by Kyriakos on June 29, 2020
  • Hi Folks,

    Nice video, makes me keen to brew it my self. Could you provide the water profile to me ?
    If known I also would like to know how much fermentable sugars are added by the orange sugar.

    Cheers & Greetings from Germany
    Nils

    Posted by NIls on June 11, 2020
  • HEy Guys

    Question : If I put the beer in bottle… Do I need to add sugar to create the gaz… If yes what is the mix water suger do you suggest?

    thanks

    Posted by martin on June 01, 2020
  • Water profile please.

    Posted by ROb on May 18, 2020
  • Could you send me the water chemistry?
    Thanks and have a nice day!

    Posted by Mate on May 11, 2020
  • Hi,
    Can you please send me the brewsmith profile?
    thanks!!

    Posted by JImmy on May 04, 2020
  • Good morning, I would like to know the water profile that you have used for this beer.
    CANDY ORANGE IPA

    Posted by Ximo on April 15, 2020
  • I would like to get yours water chemistry and Beersmith profiles for this beer!
    Many thanks.

    Posted by Adam Haswell on March 31, 2020
  • Amazing video and recipe. i’m interested in the water chemistry and beersmith profiles, as well as the juicy NEIPA because i’m gonna brew those marvels.

    keep up your amazing work and cheers!

    greetings from Chile!

    Posted by Miguel on February 20, 2020
  • Cheers to craft beers !
    I would like to get your water chemistry and Beersmith profiles please …. do you have the recipe for 1 gallon batch ? Thank you and cheers from New Jersey

    Posted by BeerManiaWorld on January 20, 2020
  • very excited to try this.and also interested in trying the water profile.

    Posted by gary on December 30, 2019
  • I think that a NEIPA water profile would work well here.
    Ca >100ppm
    Sulfate-Cloride Ratio 1:2 or 1:3

    Posted by Gonzalo on November 22, 2019
  • I would like to get yours water chemistry and Beersmith profiles for this beer!
    Many thanks.

    Posted by MiKHAIL on November 04, 2019
  • I would like to get yours water chemistry and Beersmith profiles for this beer!
    Many thanks.

    Posted by Eduardo on October 14, 2019
  • I am interested in the beer smith profiles and water chemistry . Sounds like a great beer. Needed a challenging brew.

    Posted by RB3 on September 16, 2019
  • Hi guys, i would Like this recipe and i was wondering About your water profile,thanks and cheers from argentina.

    Posted by Daniel on September 03, 2019
  • Would love to brew this over the weekend. Any beer Smith notes. I will input the info into beersmith manually as well. When the article says simple syrup was added to the boil can you explain that more

    Thanks

    Posted by Justin on July 10, 2019
  • Hi.

    Do you use Bio-orange or normal one?

    Cheers!

    Posted by Adam on May 23, 2019
  • Hi was wondering About your water profile thanks cheers

    Alberta Canada
    Posted by Jeff on May 09, 2019
  • Very interested in in your water chemistry profile. I’d like to give it a try this weekend. Thanks!

    Posted by Guillermo Montoya on April 26, 2019


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