Fontana Farms’ Orange Mountain Pale Ale clone

Fontana Farms’ Orange Mountain Pale Ale clone

(5 gallons/19 L, all-grain)
OG = 1.058  FG = 1.010
IBU = 35  SRM = 6  ABV = 6.3%

Ingredients
9.8 lbs. (4.4 kg) Pilsner malt
14 oz. (400 g) malted oats 
7 oz. (200 g) aromatic malt
7 oz. (200 g) corn sugar (dextrose)
4 AAU Magnum hops (60 min.) (0.3 oz./9 g at 12% alpha acids)
11 AAU Amarillo® hops (10 min.) (1.5 oz./43 g at 7% alpha acids)
0.5 oz. (14 g) sweet orange peel (0 min.)
2.7 lbs. (1.2 kg) blood orange puree
SafAle US-05, Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Mash in with 2.75 gallons (10.4 L) of 166 °F (74 °C) strike water to achieve a single-infusion rest temperature of 153 °F (67 °C). Hold at this temperature for 60 minutes. With sparge water at 170 °F (77 °C), collect about 6 gallons (23 L) of wort. 

Bring wort to a boil. Add Magnum hops and set timer to boil for 60 minutes. With 10 minutes remaining in the boil, add the Amarillo® hops and corn sugar (dextrose), stirring gently to dissolve the sugar. During the boil, or before, peel a couple sweet oranges using a carrot peeler to collect 0.5 oz. (14 g) orange peel. Collect only the orange peel, not the layer of white pith below it that is very bitter. At flameout, add the sweet orange peel.

Chill the wort rapidly to your target fermentation temperature, around 68 °F (20 °C). Pitch the yeast, aerating the wort first if using liquid yeast.

Ferment at approximately 68 °F (20 °C). When fermentation is nearing completion, carefully rack the beer onto the 2.7 lbs. (1.2 kg) of blood orange puree in a sanitized secondary fermenter or add the puree directly to the primary. Allow at least five days before packaging to allow the secondary fermentation to subside.

Fontana Farms’ Orange Mountain Pale Ale clone

(5 gallons/19 L, extract with grains)
OG = 1.058  FG = 1.010
IBU = 35  SRM = 6  ABV = 6.3%

Ingredients
5.4 lbs. (2.4 kg) Pilsner dried malt extract
7 oz. (200 g) wheat dried malt extract
7 oz. (200 g) crystal malt (20 °L)
7 oz. (200 g) corn sugar (dextrose) 
4 AAU Magnum hops (60 min.) (0.3 oz./9 g at 12% alpha acids)
11 AAU Amarillo® hops (10 min.) (1.5 oz./43 g at 7% alpha acids)
0.5 oz. (14 g) sweet orange peel (0 min.)
2.7 lbs. (1.2 kg) blood orange puree
SafAle US-05, Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Place the crushed crystal malt in a muslin bag. Steep the grains in 5.5 gallons (21 L) of water as it heats up to 165 °F (74 °C) for up to 30 minutes. Remove the grain bag, allowing it to drain into the kettle.

Bring wort to a boil and then turn off the heat and carefully stir in the dry malt extracts until fully dissolved. Return to heat and boil for 60 minutes, adding the Magnum hops at the start of the boil. With 10 minutes remaining in the boil, add the Amarillo® hops and corn sugar (dextrose), stirring gently to dissolve the sugar. During the boil, or before, peel a couple sweet oranges using a carrot peeler to collect 0.5 oz. (14 g) orange peel. Collect only the orange peel, not the layer of white pith that is very bitter. At flameout, add the sweet orange peel.

Chill the wort rapidly to your target fermentation temperature, around 68 °F (20 °C). Pitch the yeast, aerating the wort first if using liquid yeast.

Ferment at approximately 68 °F (20 °C). When fermentation is nearing completion, carefully rack the beer onto the 2.7 lbs. (1.2 kg) of blood orange puree in a sanitized secondary fermenter or add the puree directly to the primary. Allow at least five days before packaging to allow the secondary fermentation to subside.