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Orange beer served in a bottle
Refreshing and homemade orange beer served in a bottle

Orange craft beer

Author: Flavelo
Recipes Drinks
Brewing is biochemistry high school, where grain starch is converted to sugar by enzymes, then to alcohol by yeast. In the case of orange beer (often Witbier or Pale Ale base), the bitterness of hops is complemented by the fragrant oils of orange peel (mainly limonene). This is not a 'radler' mixed with fruit juice, but a co-fermented, complex drink where flavours merge during weeks of fermentation.
🕒 Prep Time 4 hrs
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 5 hrs 30 mins
🍽️ Servings 40 servings
🔥 Calories 180 kcal
🌍 Cuisine Craft Beer

Ingredients

Equipment Needed

  • Brewing kettle (min. 30 litres)
  • Mashing bag or false bottom
  • Fermentation vessel with airlock
  • Thermometer (precision)
  • Hydrometer
  • Bottles and capper

Allergen Information

⚠️ Cereals containing gluten (Barley, Wheat)

Instructions

1 ✓

Heat 15 litres of water to 72°C, then mix in the malt (mashing in). The temperature settles at 67°C. Hold this heat for 60 minutes.

Tip: At this temperature, amylase enzymes break down starch into fermentable sugars (saccharification).
2 ✓

Raise the heat to 78°C for 10 minutes (mash out), then strain the wort and rinse the malt (sparging) with 78°C water until you have approx. 25-27 litres of wort.

Tip: The higher temperature stops enzymes and makes the sugary liquid thinner, easier to filter.
3 ✓

Boil the wort vigorously for 60 minutes. Add the bittering hops at the start of the boil.

Tip: Boiling sterilises, and alpha acids transform (isomerisation), giving the beer its bitterness.
4 ✓

In the last 10 minutes, add the aroma hops and orange peel.

Tip: At this point, the goal is preserving aromas, not bitterness.
5 ✓

Cool the wort as quickly as possible to 20°C (with immersion chiller or in ice water).

Tip: Rapid cooling precipitates proteins (clear beer) and reduces infection risk.
6 ✓

Pour into the sanitised fermenter, aerate (shake), and sprinkle the yeast on top. Seal with airlock.

Tip: Yeast needs oxygen to multiply at the start, but then produces alcohol anaerobically.
7 ✓

Ferment for 2 weeks at 18-20°C, then bottle (with a little sugar for carbonation). Condition in bottle for at least another 2-3 weeks.

Tip: Patience breeds beer.

Recipe FAQ

Why did the beer turn sour?
Infection probably occurred (wild yeast or bacteria). Cleanliness and sanitisation are paramount in brewing!
When should I add the orange?
Usually in the last 5-10 minutes of the boil so the essential oils dissolve but don't boil away completely. Or dry hopping (at end of fermentation) for fresh aromas.

Ingredients

  • 4.5 kg Pale Ale malt (crushed)
  • 0.5 kg Wheat malt (for body and head)
  • 30 g Bittering hops (e.g. Magnum) - at start of boil
  • 30 g Aroma hops (e.g. Citra) - at end of boil
  • 50 g Dried sweet orange peel
  • 1 pack Brewer's yeast (e.g. US-05)
  • 30 l Water (softened, chlorine-free)