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Old 03-19-2013, 03:42 AM   #11
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I wonder what some Carafa III, to take it to about 15 SRM, would look like in this beer?

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Old 03-22-2013, 04:39 PM   #12
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I'm brewing my version tomorrow. I've made several batches. im splitting a 10 gal batch in 2, testing 3068 in one and S05 in another. Same hop schedule but will dry hop the s05 with Citra/mosaic.

Key to red color = 100% pure, fresh squeezed blood orange juice. They sell it at whole foods during blood orange seasn, which is right now. I still get blood oranges for the zest and to put in the primary, but about 3 cups of juice goes along way with taste and color profile.

I too prefer pastuerizing the fruit, colling in the primary and dumping the wort right on top, no muslin needed, just cold crash.

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Old 03-22-2013, 07:10 PM   #13
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Originally Posted by Wheatmeister View Post
I'm brewing my version tomorrow. I've made several batches. im splitting a 10 gal batch in 2, testing 3068 in one and S05 in another. Same hop schedule but will dry hop the s05 with Citra/mosaic.

Key to red color = 100% pure, fresh squeezed blood orange juice. They sell it at whole foods during blood orange seasn, which is right now. I still get blood oranges for the zest and to put in the primary, but about 3 cups of juice goes along way with taste and color profile.

I too prefer pastuerizing the fruit, colling in the primary and dumping the wort right on top, no muslin needed, just cold crash.
Planning on doing this this sunday. When do you add the juice? During the boil? or into the primary?
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Old 03-22-2013, 07:25 PM   #14
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Also thinking of adding a lb of honey right before flame out. Just to see, What are your guys thoughts? Think it would clash with the blood orange or compliment?

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Old 03-22-2013, 07:34 PM   #15
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Also thinking of adding a lb of honey right before flame out. Just to see, What are your guys thoughts? Think it would clash with the blood orange or compliment?
You'll get more honey flavor by adding honey malt to your grain bill.
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Old 03-25-2013, 12:02 AM   #16
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So, I've decided to go ahead with the honey, mainly because I have some not doing anything. I am half way through my boil right now. If I did my calculated right I got 80% efficiency, i'm doing Biab. I blended 6 blood oranges which gave me about 4 cups of pulpy juice. I will add that, the honey and zest after the boil cools to 195 and let sit 20min. Then strain during the transfer.

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Old 03-26-2013, 02:08 PM   #17
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Originally Posted by amandley View Post
So, I've decided to go ahead with the honey, mainly because I have some not doing anything. I am half way through my boil right now. If I did my calculated right I got 80% efficiency, i'm doing Biab. I blended 6 blood oranges which gave me about 4 cups of pulpy juice. I will add that, the honey and zest after the boil cools to 195 and let sit 20min. Then strain during the transfer.
I would've recommended the Gambrinus Honey malt from Canada also, but I'm interested to see how it comes out. Keep us updated. Never Boil the BO juice, add it add flameout or just straight into the primary. You'll find the same with honey, if you just add it directly to a cool primary it'll retain much more honey sweetness/flavor for whatever reason.

My batch withthe 3068 blew off and smells amazing as always with that yeast the S05 is going slower with not as citrusy a nose as i thought, there's no fruit in that primary, but alot of zest was added to the boil the last 5...
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Old 03-26-2013, 07:21 PM   #18
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My O.G. ended up being 1.061. The first 24 hrs were a REALLY active fermentation. It smells a bit funny but with definite citrus tones. A lot of zest ended up being blown out with the foam, I am hoping enough remained to give it a zing.

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Old 03-27-2013, 06:16 AM   #19
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Just out of curiosity. Would you guys recommend racking over to a secondary? I normally leave it in the primary for the whole time.

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Old 03-27-2013, 02:13 PM   #20
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All this talk and no pictures.

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