Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Gluten Free > Extract - Gluten Free Blood Orange Hefe

Reply
 
LinkBack Thread Tools
Old 06-05-2010, 06:01 PM   #1
Lcasanova
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Lcasanova's Avatar
Recipes 
 
Join Date: Jul 2009
Location: Park Ridge, IL
Posts: 1,043
Liked 9 Times on 8 Posts
Likes Given: 4

Default Extract - Gluten Free Blood Orange Hefe

Adapted from Dogfish Head's Blood Orange Hefe in Extreme Brewing

Ingredients:
------------

6 lbs Sorghum Syrup (60 min)
.50 oz Hallertauer, pellet 3.8% (60 min)
.50 oz Tettnang, pellet 4.7% (20 min)
.50 oz Tettnang, pellet 4.7% (10 min)
1 tsp yeast nutrient (20 min)
4 Blood Oranges (20 min, see below)
1 lb corn sugar (60 min)
1 pkg SafBrew Wheat (WB-06)

Carbed with 4.45 oz corn sugar

Regarding Blood Oranges: Peel oranges and separate sections of fruit. Discard half of the peels. Cut fruit into small pieces. Grate the peel and save the rind only! Heat fruit and peels in 1/2 gallon water to 160-F and then turn off heat. Let it steep as it cools. Pour into fermenter when cooled.

I found it easier to zest the oranges before cutting them into sections.

Link to OP: DFH's Blood Orange Hefe- Gluten Free Style

After 3 weeks of bottle conditioning the blood orange was way up front but not overwhelming and sorghum notes were still present. 6 weeks after bottle conditioning the beer is muched improved. The blood orange is still present but is more subtle and the sorghum notes seem to be mostly gone.

Note: The WB-06 Safbrew yeast is indeed gluten free.



Review from DKershner http://brew.dkershner.com/2010/casanova-blood-orange-hefeweizen/

__________________
Lucky 13 Brewing Company
Est. 2009

Last edited by Lcasanova; 08-27-2010 at 01:43 PM.
Lcasanova is offline
mergs Likes This 
Reply With Quote Quick reply to this message
Old 08-27-2010, 03:17 PM   #2
DKershner
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2009
Location: Bend, OR
Posts: 1,870
Liked 25 Times on 21 Posts

Default

He already noted the address of my full review in the OP, but I had some of this beer and it was pretty good. It hides the citrusy sorghum flavor better than most beers I have had, and the high carbonation and light taste really make it easy to drink.

DKershner is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2011, 04:48 PM   #3
Stuntman1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Location: Hemet
Posts: 7
Default Blood Orange 'Hefe' GF recipe

This is my proposed brew.. I've modified it only a little.. any input on this would be appreciated..

60 Mins: 12oz Brown Rice Syrup
60 Mins: 6 lbs Sorghum Liquid Extract
60 Mins: 12oz Corn Sugar
45 Mins: .5oz Hallertauer Hops
20 Mins: .5oz Tettnang Hops
10 Mins: .5oz Tettnang Hops

Use 6 blood oranges instead of 4

Pitch at 78F with WB-06 Yeast

Estimated SG: 1.053
Estimated FG: 1.014
5 Gallon Batch

Ferment in Primary for 7 days at 70F
Ferment in Secondary for 7 days at 70F

Bottle and store at 52F for 4 weeks.
Carbonate to 2.7 vols

__________________
Stuntman1 is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2011, 01:52 PM   #4
Lcasanova
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Lcasanova's Avatar
Recipes 
 
Join Date: Jul 2009
Location: Park Ridge, IL
Posts: 1,043
Liked 9 Times on 8 Posts
Likes Given: 4

Default

I like the idea of using some BRS and cutting back the corn sugar. Why no 60 minute hops? Were you aiming to reduce the bitterness? My IBU's above were only 9.6.

Using more blood oranges isn't a bad idea but I thought that 4 was plenty! Oh, and I carbed to 2.5 volumes.

Oh, and maybe ferment a little hotter.

__________________
Lucky 13 Brewing Company
Est. 2009
Lcasanova is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2011, 03:39 PM   #5
Stuntman1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Location: Hemet
Posts: 7
Default

Quote:
Originally Posted by Lcasanova View Post
Why no 60 minute hops?
Using more blood oranges isn't a bad idea but I thought that 4 was plenty! Oh, and I carbed to 2.5 volumes.
The hop schedule still puts me at about 11 IBU.. Maybe my boil volume is higher than your recipe? I also was trying to keep it easy for me by using exactly .5 ounce increments..

If 4 oranges were enough, maybe I'll stick with that.. My fear is that the beer will be too thin, or perhaps the sorghum flavor will be too present.. this is also why I thought a bit more carbonation might help..

I'll try to brew this in the next couple weeks, and will post back my results, once I have them! I imagine this may take a couple tries..

Why would you ferment warmer? What would that do to the overall flavor?

Thanks!
__________________
Stuntman1 is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2011, 04:43 PM   #6
Lcasanova
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Lcasanova's Avatar
Recipes 
 
Join Date: Jul 2009
Location: Park Ridge, IL
Posts: 1,043
Liked 9 Times on 8 Posts
Likes Given: 4

Default

Check DKershners review in the OP- it was a suggestion to draw out more esters from the yeast.

I didn't think this beer was thin when I brewed it but our recipes are slightly different.

__________________
Lucky 13 Brewing Company
Est. 2009
Lcasanova is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2011, 04:46 PM   #7
DKershner
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2009
Location: Bend, OR
Posts: 1,870
Liked 25 Times on 21 Posts

Default

Quote:
Originally Posted by Stuntman1 View Post
Why would you ferment warmer? What would that do to the overall flavor?

Thanks!
More banana flavor, caused by the esters Casanova mentioned.
__________________
DKershner is offline
 
Reply With Quote Quick reply to this message
Old 06-13-2011, 12:36 PM   #8
doodlebug
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Grand Rapids, MICHIGAN
Posts: 123
Liked 2 Times on 2 Posts
Likes Given: 2

Default First GF attempt

I brewed this last night for my wife. Blood orange season is over so I used another variety of sweet orange. Boiled with about 3 gallons, came out with gravity 1.115, split into two carboys added orange mash and a gallon of water to each to come in right at 1.051. Pitched dry 06 directly.

Thanks for the recipe, hope this works.

__________________
doodlebug is offline
 
Reply With Quote Quick reply to this message
Old 11-21-2011, 10:28 PM   #9
HerbieHowells
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Denver, CO
Posts: 350
Liked 32 Times on 30 Posts
Likes Given: 2

Default

Just ordered Sorghum syrup, and intend to brew this one for my wife. Knowing that blood orange season is almost upon us, I decided to look up the original (non GF) recipe, and brew it for myself. I noticed that the original calls for Saaz hops where you have used Tettnang. What caused you to make that substitution? Do Saaz not play well with Sorghum, or did you just happen to have Tettnang hops on hand?

__________________
HerbieHowells is offline
 
Reply With Quote Quick reply to this message
Old 12-25-2011, 08:25 PM   #10
DonkKong
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Posts: 12
Default

Quote:
Originally Posted by Lcasanova
Adapted from Dogfish Head's Blood Orange Hefe in Extreme Brewing

Ingredients:
------------

6 lbs Sorghum Syrup (60 min)
.50 oz Hallertauer, pellet 3.8% (60 min)
.50 oz Tettnang, pellet 4.7% (20 min)
.50 oz Tettnang, pellet 4.7% (10 min)
1 tsp yeast nutrient (20 min)
4 Blood Oranges (20 min, see below)
1 lb corn sugar (60 min)
1 pkg SafBrew Wheat (WB-06)

Carbed with 4.45 oz corn sugar

Regarding Blood Oranges: Peel oranges and separate sections of fruit. Discard half of the peels. Cut fruit into small pieces. Grate the peel and save the rind only! Heat fruit and peels in 1/2 gallon water to 160-F and then turn off heat. Let it steep as it cools. Pour into fermenter when cooled.

I found it easier to zest the oranges before cutting them into sections.

Link to OP: DFH's Blood Orange Hefe- Gluten Free Style

After 3 weeks of bottle conditioning the blood orange was way up front but not overwhelming and sorghum notes were still present. 6 weeks after bottle conditioning the beer is muched improved. The blood orange is still present but is more subtle and the sorghum notes seem to be mostly gone.

Note: The WB-06 Safbrew yeast is indeed gluten free.

Review from DKershner http://brew.dkershner.com/2010/casanova-blood-orange-hefeweizen/
I've often carbed with sorghum rather than dextrose in my cyders and pearys, after eight weeks its present and plays very well with the aromas and flavors. I imagine in this recipe one might find great results with sorghum carbing. But I'm an experiment extremist so don't take my word for it.
__________________
DonkKong is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Made blood Orange Hefe b33risGOOD Recipes/Ingredients 3 09-18-2012 05:50 PM
Post-mortem blood orange hefe and plans for next grahamfw All Grain & Partial Mash Brewing 6 03-19-2012 12:07 PM
DFH's Blood Orange Hefe- Gluten Free Style Lcasanova Gluten Free Brewing 35 07-01-2011 05:05 PM
Blood Orange Hefe from Extreme Brewing?? Fadeux Recipes/Ingredients 3 01-19-2009 12:54 AM
Blood Orange Hefe ShortSnoutBrewing Recipes/Ingredients 2 02-14-2008 02:39 PM