So I bought 6.6 lbs of wheat malt and 2 ounces of Mt. Hood to make the blood orange heifeweizen from the DFH Extreme Brewing book for a summer beer. I foolishly assumed they would be in season and already bought the supplies. So does anyone have any ideas on what else I could add to make the beer not so boring, Ive never made a heifeweizen so I'm not really sure what would go well with it.
Blood oranges have a different flavor, but mainly I think they are more tart than 'regular' oranges. If I were trying to mimic the flavor, I might go with orange juice, a little pomegranate juice, and maybe a dash of granadine(? maybe). I'd say experiment until you get a similar flavor, then mix it up and make the recipe. I think most will advise to brew a plain hefe first though, where's the fun in that though?
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"Did you ever kick a woman in the midsection while she was wearing a whalebone corset? I nearly broke my great toe. I never had such a painful experience." -Egbert Souse(W.C.Fields)
it doesnt necessarily have to match the taste. Its more that i finally convinced a friend of mine to try homebrewing with me, and while I'm not a huge fan of weisses at all, she is and wanted to do something different, so really any fun ingredient to add to a heifiweizen would be fine
adding oranges to a hefeweizen will NOT make a good flavor. if you want an orange flavor, add a slice when you drink it.
sorry, but as landhoney predicted, i wouldn't condone anyone doing this, especially on their first hefeweizen and even more so if you're doing it to try and get a friend into brewing.
if you absolutely have to do it, tho, be sure to use the peel only...don't use any whole fruit.
I think the recipe calls for heating the juice of the blood orange with some of the peel??? Correct??? I don't have that book, but have read reference to the recipe in other places.
And yes, I can see the future.
BTW DeathBrewer, Sam Calagione(sp?) thinks oranges have a place in a hefe fermentation. Or did you just mean the actual whole fruit?
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"Did you ever kick a woman in the midsection while she was wearing a whalebone corset? I nearly broke my great toe. I never had such a painful experience." -Egbert Souse(W.C.Fields)
i personally don't think fruit belongs in beer at all. orange peel and coriander in a wit maybe...that's still pushing it for me
but really...it's just that in order to make a good fruit weizen you first have to make a great weizen. how can you do that when this is your first wheat?
i'm just concerned you might be disappointed with the end product.
and i actually missed that this was from a book, thought you were just winging it. my position still stands but sorry anyway
...it's just that in order to make a good fruit weizen you first have to make a great weizen. how can you do that when this is your first wheat?
True dat!!!!
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"Did you ever kick a woman in the midsection while she was wearing a whalebone corset? I nearly broke my great toe. I never had such a painful experience." -Egbert Souse(W.C.Fields)
i planned to make the same recipe for a mother's day bbq. i'm generally a no-fruit-in-beer guy, but i figured this would be a nice brew for the variety of family members we were having over.
no blood oranges available, so i used (as you can see in my sig) tangelos. i used the meat of two and the zest of four. fermentation took forever, and was not even near complete enough to bottle in time for last weekend's holiday. i just bottled this past monday night, and the sample tasted, well, interesting. my wife loved it. i'll pop a bottle this coming weekend and let you know.
Quote:
Originally Posted by sellout49
So I bought 6.6 lbs of wheat malt and 2 ounces of Mt. Hood to make the blood orange heifeweizen from the DFH Extreme Brewing book for a summer beer. I foolishly assumed they would be in season and already bought the supplies. So does anyone have any ideas on what else I could add to make the beer not so boring, Ive never made a heifeweizen so I'm not really sure what would go well with it.
Thanks
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i personally don't think fruit belongs in beer at all. orange peel and coriander in a wit maybe...that's still pushing it for me
but really...it's just that in order to make a good fruit weizen you first have to make a great weizen. how can you do that when this is your first wheat?
i'm just concerned you might be disappointed with the end product.
and i actually missed that this was from a book, thought you were just winging it. my position still stands but sorry anyway
Dude, you're a no-fruit-Nazi too? It's rare that I make one, but when I have, it's been great. How do you feel about spices? Are you just adhering to the reinhetsgebot, or what? Next time you're thinking "fruit has no place in beer" go find yourself a Hanssen's Kreik and then we'll see if you're still singing same tune
.planned:
•Scottish 80/- •Sweet Stout •Roggenbier .primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown .on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
I foolishly assumed they would be in season and already bought the supplies.
You sure there out of season? I was at the grocery store last weekend and they were selling blood oranges. Do you have a organic market or one of those high end markets (Whole Foods) that you can check out?
Blood orange substitute
Or did you just mean the actual whole fruit?
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