Orange beer?

I heard about some sort of award winning beer that was essentially a witbeer with a whole orange (pureed in a food processor) added in the last few minutes of the boil. Has anyone tried or heard of a recipe like this?

Ed Worts Orange Kolsch is a good recipe to follow.

Agreed. Just started drink the orange kolsch and it is great. Will be especially good on a hot summer day.
tom

There is a blood orange beer by Dogfish that has a clone recipe on here somewhere.

I ended up taking the grain bill and hopping schedule for an Allagash White clone recipe except I grated the peels and juiced two oranges and threw that in with some coriander at the end of the boil. The wort ended up being a nice deep orange color...looks pretty interesting. If its worth a darn, I'll post the recipe....

So this "orange wheat" has been sitting in primary for about 3 weeks now, and I'm going to bottle later today. I pulled a sample yesterday for a gravity and taste test. One interesting thing is that the sweetness of the the orange is all gone, but the "citric tang" is left behind. It almost tastes a little like whitbeer lemonade, whatever that is. I'm excited to see how this thing tastes after a few weeks in the bottle...

This is a delicious beer and even chicks dig it. It has a tart, citrisy taste and is a little like blue moon, but better. Definitely going to brew this one again. If anyone is interested in the recipe, I can post it.

Would like to see the recipe.

Heckle said:

Would like to see the recipe.

Click to expand...

+1 Looking for a nice summer sipper to make next. This sounds tasty....

Type: All Grain
Date: 5/1/2010
Batch Size: 5.50 gal
Brewer: Ben
Boil Size: 6.30 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 68.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
6.75 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 56.25 %
4.25 lb Wheat Malt, Ger (2.0 SRM) Grain 35.42 %
1.00 lb Wheat, Flaked (1.6 SRM) Grain 8.33 %
0.50 oz Saaz [4.00 %] (60 min) Hops 6.4 IBU
1.00 oz Tettnang [4.50 %] (60 min) Hops 14.3 IBU
0.50 oz Saaz [4.00 %] (0 min) Hops -
0.30 oz Coriander Seed (Boil 5.0 min) Misc
0.40 oz Orange Peel (Boil 0.0 min) Misc



Beer Profile

Est Original Gravity: 1.055 SG
Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.31 % Actual Alcohol by Vol: 5.86 %
Bitterness: 20.7 IBU Calories: 217 cal/pint
Est Color: 4.1 SRM Color: Color


Mash Profile

Mash Name: My Mash Total Grain Weight: 12.00 lb
Sparge Water: 3.24 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

My Mash Step Time Name Description Step Temp
60 min Single Add 18.00 qt of water at 162.8 F 153.0 F



Mash Notes:
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.2 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes

The yeast used in this recipe was reused from the Benny Wheat (Belgian Witbier Activator Wyeast).

I ended up putting 5 gallons of 1.050 in the fermenter. I zested and juiced two oranges and threw those in with 5 minutes left in the boil. I did a 85 minute boil with 6.5 gallons of 1.038 and ending up with the 5 gallons of 1.050. My efficiency was 55%, which is shockingly horrible. But the beer looks pretty good.

Please post recipe...if the chicks dig it I'll brew it! lol

The yeast was Belgian Witbier Activator Wyeast.

Damn, you must have posted that right as I was typing my request. Very cool Thanks for posting!

How would an extract brewer do this up?

Boy I don't know about extract. Maybe someone will chime in though.

I have a great recipe for orange mint iced tea, you know for the kids. It might be an interesting twist to add some mint leaves to the brew to compliment the orange?

Heckle said:

How would an extract brewer do this up?

Click to expand...

Close enough calculations would be 4 lbs Extra Light DME and 3 lbs Wheat DME...

i did my wheat almost the same way, (more like orange hefe) used 5 navel orange zest. 4 at flame out, 1 in secondary and 1/3 tsp coriander 5 min left of boil, 1/4 tsp more in secondary. (hope i didnt confuse) make sure to keep the white part of the orange out (real bitter). will be bottlin in 2 days. i tried it when i racked to the secondary and like what was mentioned before, the sweetness fermented out but the citrus tang is still there. as i mentioned i added 1 more zest and a lil extra coriander to the secondary for just a teet but more flavor. i cant wait to taste this one. a good carb of this one and could be a keepa! Peace everybody