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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Blood Orange Wheat
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Old 03-26-2011, 06:36 PM   #1
rdann87
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Default Blood Orange Wheat

Hey guys,

So we are planning on brewing a Wheat beer from extract tomorrow. 5 gallon batch, unfortunately we don't have the tools to do a full boil though. So our boil will only be 3 gallons and we will make up for the rest with distilled water in the fermentor.

What we were planning on doing for the sake of experimenting was adding some orange flavor to it.

The kit we are using is a True Brew American Wheat Kit (unfortunately i can't find the specifics on exactly what is in the kit).

We did a bunch of research online and decided the best method would probably be going with blood oranges.

Our plan is to zest about 4 oranges and boil the zest for the last 5 minutes in the boil. The guy at our LHBS also suggested that we steep some more zest and a few slices of the actual oranges themselves to the secondary fermentor and leave them in there for about 10 days. He suggested that we poke the oranges with some tooth picks before putting them in.

What are your guys thoughts on this one? We are obviously hoping for the sweet orange taste, as opposed to the bitter taste from the rind. We were told that we may want to skip adding the oranges and instead add freshly squeezed juice.

We were also told that adding oranges to the secondary may require us to re-pitch some more yeast.

Any suggestions/ comment?

Thanks

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Old 03-26-2011, 07:40 PM   #2
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Use the zest (that's the colored part of the rind ONLY),about an ounce imo. I'd then cut'em in half & juice them for secondary. You don't want the white pithy part anywhere near your brew. That's the real bitter part. The zest has the flavor/color oils in it.
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Old 03-26-2011, 07:47 PM   #3
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if you are using fruit in the brew, it is recomended to freeze it for most fruit - the freezing breaks the cell walls and helps let out the juice. I knwo that is true of berries, I think it is also true of oranges...

although Juicing makes more sense

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Old 03-26-2011, 07:52 PM   #4
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Here is a recipe from Sam Calagione
http://www.popularmechanics.com/home...eizen#fbIndex2

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Old 03-26-2011, 09:06 PM   #5
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You don't need to freeze citrus. If you look at the inside closely,you'll notice that ALL citrus is compose of interconnected tear drop-shaped sacks of juice. So,all the inside of citrus is just membranes to hold sweet liquid to feed the tree if/when it needs it. All fruit is just the plant's energy storage system.
Berrys are different,insomuch as they have a "normal" cellular structure where freezing works very well indeed. I've noticed this when I make a Native American pudding from my Apache ancestors. You get more juice easier from freezing/thawing those types of fruit.
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Old 03-26-2011, 10:45 PM   #6
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I just made an orange hefe today, kind of based on the Dogfish Head Blood Orange hefe, using navel rather than blood oranges. I also put in one pound of saw palmetto honey at flame-out. Just because.

So anyway, I zested five oranges, peeled them, cut them up, and put them in a pot. I just barely covered them with water, heated them just short of a boil, and let them stew for a few minutes. Then I covered them and let it all sit until it reached room temperature.

Brewed the beer, put it in the fermenter, added the orange goopy stuff and the yeast, and off she goes

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Old 03-27-2011, 12:11 AM   #7
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@Unionrdr - thanks for the tip on the citrus v berries

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Old 03-27-2011, 12:18 AM   #8
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You could freeze the oranges if you want too, it won't hurt the flavor. Fruit is a a way to attract creatures to eat and disperse the seeds for next generation of plant.

I freeze almost any fruit I use to make beer or wine. It extracts more liquid.

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Old 03-27-2011, 03:17 AM   #9
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Quote:
Originally Posted by kharmajavah View Post

Brewed the beer, put it in the fermenter, added the orange goopy stuff and the yeast, and off she goes
What difference would one see putting the orange goop in the primary vs waiting until the secondary? Will that give you less orange sweetness as the sugars ferment out? or would I see the same level of sweetness ferment out in the secondary?
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Old 03-27-2011, 03:47 AM   #10
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have 2 cornies of blood orange wheat ready to replace my amber ale when i finish it. i am fortunate to have a blood orange tree, and i need to finish harvesting it as the fruit was ripe in december. i am going to freeze some to use in a future batch.

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