How to Make Orange Beer

Orange juice is difficult to ferment because of the acid content. There are two factors we need to consider when using citrus fruits. First, note that this recipe calls for a Mediterranean orange because other oranges will probably be too sour. Second, the pH must be controlled, which is not normally a factor in beer making. The following recipe makes a light wheat ale with an orange taste that's not overwhelming.

Things You'll Need

• 5 lb Belgian wheat malt
• 3 lb Belgian pale malt
• 2 lb rolled oats
• 1/2 cup corn sugar
• 1 1/2 oz Styrian Golding hops
• 1/2 oz Kent Golding hops
• 3/4 oz Mediterranean orange peel
• 3/4 oz crushed coriander
• Wyeast Weihenstephen (#3068)
• Gypsum or calcium carbonate

Instructions

1. Boil the oats in 3 gallons of water until it is gelatinized. Top off to 3 gallons with cold water and adjust the temperature to 130 degrees. Add the malts and stir slowly until they are completely mixed. Adjust the pH to 5.3 with gypsum or calcium carbonate. Stir and monitor temperature for 45 minutes.

2. Heat to 150 degrees every 30 minutes and stir every 15 minutes for two hours. Sparge with 4 gallons of water at 170 degrees and adjust the pH to 5.7.

3. Boil for 30 minutes and add 1 oz Styrian Golding hops. Boil for another 30 minutes; add the other 1/2 oz of Styrian Golding hops and 1/2 oz of orange peel (pre-soak the peel in water if dried.) Boil another 20 minutes and add 1/4 oz of orange peel. Add the Kent Golding hops and coriander two minutes before the end of the boil and allow the wort to stand for 15 minutes.

4. Chill to 50 degrees and rack the wort into the primary fermentation vessel. Allow the wort to sit for 12 hours before racking it. Adjust the pH to the 5.0 to 5.3 range and add the yeast.

5. Wait until the fermentation is mostly complete before racking the beer to a secondary fermentation vessel. Allow the beer to settle for another four to five days. Add the sugar and bottle.

Resources

• Read more about holiday fruit beers.