Name: Tapastres Beach Haus Orange Creamsicle Recipe
Cook time: 24 h
Total time: 24 h
Yield: 16 servings
Ingredients: 7 lbs Pale Two-Row Malt; 1.5 lbs Malted Wheat; 0.75 lbs Flaked Oats; 0.5 lbs Flaked Wheat; 0.5 lbs Light Crystal/Caramel Malt (10L); 0.5 lbs Lactose (milk sugar); 0.25 oz Citra (whole or pellet) — bittering; 0.5 oz Citra — whirlpool/aroma; 0.25 oz Hallertau or Perle — subtle bittering/ balance; 1 pack Wyeast 3333/White Labs Hefeweizen / or SafAle US-05 (clean); 2 tbsp Sweet Orange Zest (fresh); 1 tbsp Mandarin or Blood Orange Zest (fresh); 8 fl oz Orange Juice (pasteurized, no preservative); 1 tsp Vanilla Extract; 1 tbsp Coconut (optional light toasted, for aroma); 5.5 gal Water (brewing); 4 oz Priming sugar (for bottling); 1 each Campden tablet (optional, for juice pasteurization)

Absolut vanilla vodka, Passoa, lime, passion fruit purée, Prosecco shot, vanilla syrup

PORN STAR MARTINI

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Enjoy a creamy and refreshing regular-sized strawberry shake made with ripe strawberries and smooth vanilla ice cream.

Strawberry Shake, regular size

Brewed with a pale two row and malted wheat base along with flake oats and flaked wheat for big and body mouthful.

Heat 4.5–5.0 gallons of brewing water to 165°F (74°C) to achieve a mash temperature around 152°F (67°C) depending on grain temperature.

Heat Strike Water

Add the crushed Pale Two-Row, Malted Wheat, Flaked Oats, Flaked Wheat, and Light Crystal to the mash tun. Stir thoroughly to avoid dough balls and reach a stable mash temperature of 152°F (67°C).

Mash In

Hold the mash at 152°F (67°C) for 60 minutes to maximize fermentable extraction while retaining body. Gentle stir or recirculate (vorlauf) after 20–30 minutes to clarify runoff.

Mash Rest

Raise the mash to 168°F (76°C) for 10 minutes to improve lautering by adding a small amount of near-boil water if necessary.

Mash Out

Sparge with enough water at 168°F (76°C) to collect approximately 6.5–7.0 gallons of wort (pre-boil volume). Aim for an original gravity around 1.054–1.060.

Sparge / Lauter

Bring the pre-boil wort to a vigorous rolling boil. Watch for boil-overs, especially during the first minutes.

Bring to a Boil

Add 0.25 oz Citra and 0.25 oz Hallertau/Perle at 60 minutes remaining in the boil. This provides a light, clean bitterness that will balance the sweetness.

Bittering Hop Addition

With 10–15 minutes left in the boil, add 0.5 lb lactose and 0.5 lb light crystal if not already in the mash (if already mashed, omit the crystal addition here). Lactose will add sweetness and creamy mouthfeel (non-fermentable).

Lactose Addition

Turn off heat at the end of the 60-minute boil and add 0.5 oz Citra to the kettle. Allow to steep at 170–180°F (77–82°C) for 15–20 minutes to extract maximum aromatic oils without harsh bitterness.

Flameout / Whirlpool Hops

Cool the wort quickly to fermentation temperature (65–68°F / 18–20°C) using an immersion chiller, counterflow, or plate chiller. Rapid cooling preserves hop aroma and reduces the risk of infection.

Chill Wort

Transfer the chilled wort to a sanitized fermenter, leaving behind heavy trub. Top up with water if necessary to reach 5.25 gallons. Aerate vigorously by shaking, splashing, or using an aeration stone.

Strain/Transfer to Fermenter

Pitch the yeast (one package of dry yeast or a hydrated/washed liquid yeast starter) into the wort at 65–68°F (18–20°C).

Pitch Yeast

Ferment at 65–68°F (18–20°C) for 7–10 days or until vigorous activity subsides and specific gravity has dropped to within ~1.010–1.012 (or appropriate for yeast). This yeast choice provides a clean profile that lets orange and vanilla notes shine.

Ferment

A day before racking to secondary (or at high krausen if dry-adding), zest fresh oranges using a microplane to collect only the colorful outer peel (avoid white pith). Measure about 2 tbsp sweet orange zest and 1 tbsp mandarin/blood orange zest. Pasteurize juice: if using fresh juice, warm to 160°F (71°C) for 1 minute and cool immediately (or add a crushed Campden tablet per batch and wait 24 hours) to reduce infection risk.

Prepare Orange Flavorings

After primary fermentation has slowed (generally 7–10 days), rack beer to a secondary fermenter or leave in primary and add the orange zests, 8 fl oz pasteurized orange juice, 1 tsp vanilla extract, and toasted coconut if using (place coconut in a sanitized tea bag or hop sock). If you prefer a lighter orange aroma, split the zest additions: half at racking, half after 3–4 days.

Add to Fermenter

Condition on the added orange/vanilla/coconut for 5–7 days at 65–68°F (18–20°C). Taste daily after 3 days to avoid over-extraction of pith or vegetal tannins from zests.

Secondary Conditioning

When desired flavor is achieved and final gravity is stable for 2–3 days, prepare to bottle. Boil priming sugar (4 oz) in 12–16 fl oz of water for 5 minutes, cool, and add to sanitized bottling bucket.

Prepare for Bottling

Rack beer gently onto priming solution to mix, avoiding oxygen pickup. Bottle into sanitized bottles and cap. Target carbonation of about 2.2–2.6 volumes CO2 for a creamy, slightly effervescent finish (standard bottling amounts will achieve this).

Bottle & Prime

Condition bottles at 68–72°F (20–22°C) for 2 weeks, then cold condition (lager fridge) for 2–4 days before sampling for best clarity and integration of flavors.

Bottle Conditioning

Chill to 45–50°F (7–10°C). Pour gently into a glass, leaving sediment in the bottle. Expect a creamy mouthfeel from oats/wheat and lactose, bright citrus aroma from fresh zest and hop additions, and a soft vanilla finish reminiscent of an orange creamsicle.

Serve

Pale Two-Row Malt

Malted Wheat

Flaked Oats

Flaked Wheat

Light Crystal/Caramel Malt (10L)

Lactose (milk sugar)

Citra (whole or pellet) — bittering

Citra — whirlpool/aroma

Hallertau or Perle — subtle bittering/ balance

Wyeast 3333/White Labs Hefeweizen / or SafAle US-05 (clean)

Sweet Orange Zest (fresh)

Mandarin or Blood Orange Zest (fresh)

Orange Juice (pasteurized, no preservative)

Vanilla Extract

Coconut (optional light toasted, for aroma)

Water (brewing)

Priming sugar (for bottling)

Campden tablet (optional, for juice pasteurization)

Beach Haus Orange Creamsicle

Made in the style of traditional Belgian wheat beer. Brewed with a generous portion of wheat and spiced with coriander, chamomile and Curaçao bitter orange peel.

WS WIT BEER

Subtle lime and floral notes from the hops combine with light citrus flavors imparted by the coriander and deep minerally water profile to make this complex but crushable Gose.

W4 DRY – HOPPED GOSE

Belgian style wit has subtle shades of pink and red from the hibiscus and a bright citrus flavor from the orange peel and hop additions.

W3 HIBISCUS ORANGE IMPERIAL WIT

Brewed using a traditional Belgian yeast for esters of ripe fruit & dry hopped with a heavy hand to add nuances of citrus peel & stone fruit.

TI TRIPEL ALE

Freshly harvested spruce tips from upstate NY give this beer a beautiful delicate piney flavor and Chinnok hops back up the evergreen flavor profile.

SX SPRUCE TIP SAISON

Saison brewed with pilsner malt and flaked rice to lighten the body. New school german hop additions.

S8 RICE SAISON

Make Beach Haus Orange Creamsicle Recipe in just 24h . Brewed with a pale two row and malted wheat base along with flake oats and flaked wheat for big and body mouthful.

Beach Haus Orange Creamsicle Recipe

Descriptors

Tasting Notes

Food Pairings

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