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Old 03-06-2013, 10:16 PM   #1
heyblinkin
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Default All Grain Blood Orange Hefeweizen

Recipe Type: All Grain
Yeast: WY3068
Yeast Starter: Yes
Batch Size (Gallons): 5
Original Gravity: 1.048
Final Gravity: 1.010
IBU: 12
Boiling Time (Minutes): 90
Color: 4
Primary Fermentation (# of Days & Temp): 21
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: Crisp traditional hefeweizen with great blood orange flavor and aroma

When I first started brewing I brewed the extract version, from Extreme Brewing. A couple years after going all grain I converted, and tweaked this recipe. I prefer the double decoction mash, but this can certainly be brewed with a single infusion.

Blood Oranges start being sold in late December. I live in the midwest, so this is a great beer to drink in the late winter months, look out the window and dream of the upcoming spring.

Grain:
5 lbs German Wheat Malt
4 lbs German Pilsner
1 lbs Munich Malt
1 lbs Rice Hulls (optional)

Mash: Double Decoction
I use the classic double decoction posted here: http://www.homebrewtalk.com/wiki/ind...uble_Decoction

Boil/Steep:
.5 oz Saaz @ 90 minutes
.5 oz Saaz @ 20 minutes

2 oz of fresh grated Blood Orange Peel, and 16 oz of chopped up Blood Orange fruit (remove the pith). Add both to a mesh bag during the last two minutes of the boil, turn off the heat and let rest for 20 minutes. Then cool.

Fermentation:
21 days @ 68 degrees F, using WY3068

img_0382.jpg  
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Old 03-06-2013, 11:11 PM   #2
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This post made me cream ale in my tighty whiteys. looks amazing man!

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Old 03-07-2013, 01:35 AM   #3
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Thanks for the very graphic complement.

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Old 03-12-2013, 03:57 PM   #4
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I do a blood orange wheat with a slightly different process for the oranges. From my recipe notes:

"Peel 4 blood oranges and discard half of the peels. Zest the remaining peels and cut up the fruit. Bring fruit and zest to 160f in 1/2 gallon of water, turn off heat and let steep as it cools. Once young beer is in the primary fermenter, add the entire liquid/peel/fruit mash and aerate, then pitch yeast.

I ended up taking the zest and the fruit and throwing them into the blender to make a puree. I put that in a grain sock and into the 1/2 gallon of water to heat, cool, and throw into the fermenter. I dumped the cooled wort right on top."

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Old 03-12-2013, 03:57 PM   #5
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Quote:
Originally Posted by techbrewie
This post made me cream ale in my tighty whiteys. looks amazing man!
Lmao !
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Old 03-12-2013, 04:00 PM   #6
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Were you as surprised as I was that the "blood" in the blood orange dissipates? I was hoping for more red in mine.

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Old 03-14-2013, 02:55 AM   #7
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Quote:
Originally Posted by high5apparatus View Post
I do a blood orange wheat with a slightly different process for the oranges. From my recipe notes:

"Peel 4 blood oranges and discard half of the peels. Zest the remaining peels and cut up the fruit. Bring fruit and zest to 160f in 1/2 gallon of water, turn off heat and let steep as it cools. Once young beer is in the primary fermenter, add the entire liquid/peel/fruit mash and aerate, then pitch yeast.

I ended up taking the zest and the fruit and throwing them into the blender to make a puree. I put that in a grain sock and into the 1/2 gallon of water to heat, cool, and throw into the fermenter. I dumped the cooled wort right on top."
I have tried similar methods before. My way has more to do with me being lazy. For me its just easier to throw it all in at flame out, let sit for 20 minutes, remove, then ferment undisturbed. I'm pretty happy with the blood orange favor and aroma I get this way. As far as sanitation goes I should probably boil it for a minute but I'm counting on the wort being hot enough, for long enough after the boil to kill off any possible infections. I think your way is the way Sam recommends in Radical Brewing?

Unfortunately blood oranges don't do much to the color, but the flavor is noticeably different from other oranges I've brewed with (better in my opinion).
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Old 03-14-2013, 01:23 PM   #8
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I remember doing a lot of research on how people use the blood orange and I think I did end up using the Dogfish Head method. Very astute observation. This was my bottlemark cap:

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Old 03-16-2013, 01:08 AM   #9
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Nice. I'd love to be able to get a nice red color from the Blood Oranges, like your logo.

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Old 03-16-2013, 01:48 PM   #10
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I was thinking of changing the color with some different grains, but that would change the flavor. I did cheat the last time and added some red food coloring. This beer was for SWMBO and I wasn't not going to explain to her that her "Dexter Beer" didn't look like blood.

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