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Old 06-23-2012, 04:27 PM   #81
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Wanted to report that I made a batch of this for my sis in law's wedding in May (along with Centennial blond and my house pale) and it was a big hit. I used blood oranges instead of regular ones. The honey/tart orange was a very nice interplay, but I think I'll either use less oranges or more honey malt (or both) next time. The sweetness didn't really start shining until just recently. You could tell it was there, but it was covered by the tarter oranges. Great stuff!

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Old 06-23-2012, 04:43 PM   #82
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Sounds like a pretty nice line-up for a wedding! And if you end up experimenting with the different ratios of oranges and honey malt let us know how it turned out!

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Old 07-22-2012, 01:56 AM   #83
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Well I'm gonna brew this unbastardized and all grain this time.

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Old 07-22-2012, 05:07 AM   #84
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Awesome! Yeah it's time for me to do this one soon. Luckily the next two on tap will be sessions so we can blow through those quickly

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Old 07-22-2012, 12:54 PM   #85
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I literally just brewed something so similar to this yesterday and I happened to stumble upon this thread. I'll post my recipe now and pics with tasting notes when it's ready. The cool thing is, my recipe used Wyeast 1056 American Ale because I wanted the malt and orange to shine through without banana notes.

Batch Size 5 gal.

Decoction mash
30 min at 131
45 min at 153

60 min boil.

6 lbs. Brewers Best Pale Malt
5 lbs Weyermann Light Wheat
0.5 lbs Honey Malt

1oz Tettnang 60 min.
2.5 oz fresh zested orange peel 5 min
1 peeled orange (flesh only) 5 min

1000 ml starter on a stir plate for tweleve hours - krausen had just started

Fermenting at an ambient temp of 66 degrees.

The wort smelled awesome. Fermentation took off within three hours.

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Old 07-22-2012, 06:50 PM   #86
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Hi guys - thinking about brewing this one this week. Initial post doesn't say anything about how much water/temp for sparging. What have you all used?

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Old 07-22-2012, 08:18 PM   #87
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Quote:
Originally Posted by inkman15 View Post
Hi guys - thinking about brewing this one this week. Initial post doesn't say anything about how much water/temp for sparging. What have you all used?
Well sparge water doesn't really vary much in temp... usually just whatever raises the mash temp enough to stop the mash enzymes... 180*F is probably fine. I also left the volume open-ended because I do "no mash-out" and batch sparge but there are many other ways to do it that require different amounts of water.

Plus, due to the dry environment I live in, I have a really high boil-off rate.


But if you really need some guidance, at the end you should collect enough to end up with 5.5 gallons, taking into account grain absorption, mash-tun deadspace, boil-off rates, kettle deadspace, etc. In my case, I try to get 7-7.5 gallons into the kettle.
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Old 07-24-2012, 04:53 AM   #88
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Brewed tonight.

Got 6 gallons at 1.044 OG Used dried orange peel in place of zest.

In the fermentation chamber now at about 59* ambient.

Oh, worth mentioning. The white wheat I used has about 33% unmalted barley in it. Not on purpose, but I got 50 lbs of it free because of that. We will see how it comes out.

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Old 07-24-2012, 05:00 AM   #89
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Well aside from having mad amounts of body, the unmalted barley shouldn't do much.

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Old 08-10-2012, 03:05 PM   #90
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Brewed this on Wednesday. It's sitting in my closet at 68* and started bubbling away after about 18 hours. Excited to taste it soon. A few pics from the brew day:



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