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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 (29.9 liters) of tap water to our kettle.


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 (2kg 721.6g)
  • Flaked Oats (1.0 SRM) - 1lbs (453.6g)
  • Flaked Corn (1.7 SRM) - 1lb (453.6g)
  • Flaked Wheat (1.6 SRM) - 1lb (453.6g)

pouring grain into mill

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


We mashed at 160F (71.1C) 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) / (7.1g) 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) / (85g) & Lemon Drop (1 oz) / (28.35g) hopstand after completing the boil and cooling the wort below 170F (76.7C).
  • 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


After leaving the hopstand hops hang out for 20 minutes, we chilled the wort to 68F (20C) 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 (28.35g) 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.



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  • I would like to get yours water chemistry and Beersmith profiles for this beer!

    Posted by Rodrigo on April 25, 2019
  • Hello I was wondering if you Gus are able to give me grain bills for 3 gallon batches for the candied orange ipa
    I AM Argentino

    Posted by Sebastian on March 27, 2019
  • Hey Guys! Please send the water chemistry profile. Thank you.

    Posted by Rob on March 19, 2019
  • How much sugar do the candy orangepeels add to the beer?

    Posted by Matti on March 07, 2019
  • hi! I´m interesting in your water chemistry and Beersmith profiles. Could you send to me it please.

    Posted by Gabriela on March 04, 2019
  • Hi.
    Can you please send the brewsmith profile.


    Posted by Alexander on February 20, 2019
  • Hello I was wondering if you Gus are able to give me grain bills for 3 gallon batches for the candied orange ipa and also the juicy NEIPA. I would greatly appreciate it and thank you.

    Posted by Sam on February 13, 2019
  • Hello. Great video for the candied orange brew. I’d like to see the water chemistry and beer smith sheet to try this myself. Thanks for doing great things. Keep up the great work. Have a nice day

    Posted by Craig Rothrock on January 21, 2019
  • Hi, please can you share the wather profile. I use reverse osmosis (RO) water. Many thanks!

    Posted by Pierre on January 08, 2019
  • I would love to get the recipe for 3 gallons of beer. Any help would be appreciated!

    Posted by Nathan on January 04, 2019
  • Hello, I was wondering if I could brew this as a 3 gallon bench and leave the Greenville as it is. Would’ve just produce a higher ABV product? You put out some great videos I am new to Home brewing and appreciate all of the detailed videos
    Posted by Paul on November 29, 2018
  • Hi, please can you share the weather profile. I use purified wather..

    Posted by Miguel Angel on November 23, 2018
  • Hola señores I would like to know what was the water profile, please, greetings from Ecatepec estado de mexico

    Posted by Rodolfo on November 02, 2018
  • I would also love this in a brewsmith format

    Posted by Keith on October 22, 2018
  • is this recipe available on beersmiths or brewers friend

    Posted by Murray on October 08, 2018
  • Hey, I would really like to have a look at your beersmith profiles.

    Posted by Malcolm on September 26, 2018
  • I would love to get yours water chemistry and Beersmith profiles and recipe for this beer! I showed this to my wife and she’d love me to brew this for her.

    Looks good!!

    Posted by Steven on September 19, 2018
  • I would like to know what was the water profile, please, greetings from tijuana mexico

    Posted by miguel angel on September 05, 2018
  • I would love to get yours water chemistry and Beersmith profiles and recipe for this beer! I will definitely brew this one! Nice technique and idea!
    Greetings from brazil….

    Posted by Paulo on September 04, 2018
  • 162/5000
    I would like to know what was the water profile used in this leak, the proportion of chloride and calcium sulfate.

    Adriel Cirilo Agostinho

    Posted by adriel on September 04, 2018

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