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Orange Beer served in a glass bottle
Refreshing homemade orange beer served in a bottle

Citrus Pale Ale (Orange Infused)

Author: Flavelo
Recipes Drinks
Brewing is biochemistry in action: converting grain starch to sugar via enzymes, then to alcohol via yeast. For this orange beer (usually a Witbier or Pale Ale base), hop bitterness is complemented by orange peel oils (mainly limonene). This isn't a 'radler' mixed with juice, but a complex, co-fermented beverage where flavors meld over weeks.
🕒 Prep Time 4 hrs
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 30 days
🍽️ Servings 40 servings
🔥 Calories 180 kcal
🌍 Cuisine Craft Beer

Ingredients

Equipment Needed

  • Brew Kettle (min. 8 gallons)
  • Grain Bag or False Bottom
  • Fermenter with airlock
  • Precision Thermometer
  • Hydrometer
  • Bottles and Capper

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Heat 4 gallons of water to 162°F, then mix in grains (mash in). Temperature should stabilize at 152°F. Hold for 60 mins.

Tip: At this temp, amylase enzymes convert starch into fermentable sugars (saccharification).
2 ✓

Raise temp to 172°F for 10 mins (mash out), then drain wort and sparge (rinse grains) with 172°F water until you collect approx. 6.5-7 gallons.

Tip: Higher heat stops enzymes and makes sugary wort thinner and easier to drain.
3 ✓

Boil wort for 60 mins. Add bittering hops at the start.

Tip: Boiling sterilizes and isomerizes alpha acids for bitterness.
4 ✓

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

Tip: The goal now is preserving fragrance, not adding bitterness.
5 ✓

Cool wort rapidly to 68°F (using chiller or ice bath).

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

Pour into sanitized fermenter, aerate (shake well), and pitch yeast. Seal with airlock.

Tip: Yeast needs oxygen initially to reproduce, then anaerobic conditions to produce alcohol.
7 ✓

Ferment for 2 weeks at 65-68°F, then bottle (with priming sugar). Condition in bottles for 2-3 weeks.

Tip: Patience breeds good beer.

Recipe FAQ

Why is the beer sour?
Likely an infection (wild yeast or bacteria). Sanitation is the most important part of brewing!
When to add orange?
Usually in the last 5-10 minutes of the boil to extract oils without boiling them off. Or dry hop (end of fermentation) for fresh aroma.

Ingredients

  • 10 lbs Pale Ale Malt (crushed)
  • 1 lb Wheat Malt (for body and head retention)
  • 1 oz Bittering Hops (e.g., Magnum) - start of boil
  • 1 oz Aroma Hops (e.g., Citra) - end of boil
  • 2 oz Dried Sweet Orange Peel
  • 1 packet Ale Yeast (e.g., US-05)
  • 8 gallons Water (dechlorinated)