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Old 04-02-2013, 06:53 PM   #811
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brewed this one again and have placed an order for more hops as I know how good this was last summer. I added the limeade about 5 days after pitching the yeast since the fermentation was slowing drastically... within a few hours the blow off tube was doing its job again. Now to let it finish it's thing for the next couple weeks and keg it for a camping trip. Thanks again for the recipe!

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Old 04-03-2013, 12:57 AM   #812
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That's a work of art my friend!
Thanks! I owe it all to you. I followed the recipe exactly. It wasn't perfect, but that was due to my own learning process. I went ahead and got the supplies to brew this again today. This will officially be the first beer I've ever brewed twice (it was that good)! I'm once again going to follow the recipe exactly. I also pick up grain for two more beers at the same time so the Blood Orange Hef will have to wait until I get through those first (end of the month?).

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Old 04-03-2013, 01:01 AM   #813
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Ordering up my ingredients to make this our second all-grain batch ever after a Nut Brown. Can't wait to taste this one. Hopefully it turns out ok. Thanks for the recipe!

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Old 04-03-2013, 09:14 PM   #814
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Originally Posted by SD-SLIM View Post
Several of us have brewed it that way...I believe starting on page 3, you should see some reviews.
Thanks, I'll try to take another look back.
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Old 04-04-2013, 07:36 AM   #815
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You know, I dont have access to these high tech western products like frozen concentrated lime juice...but I can get some fresh limes squeezed locally. How much ya reckon for a 5 gallon batch? Same volume as the concentrate?

edited to add...

Slow day in the office so I did the math myself. I also just planted a lime tree, so:

For a 6 gal. batch as in the original post.

1.75L of Simply Limeade has 204 grams of sugar total, only 12% of this is pure lime juice.

12% of 1750 mL is 210 mL of pure lime juice which only includes 3 grams of inherent sugar from the fruit.


Therefore substitute 1.75L of Simply Limeade with:

6 Gallon
210 mL of squeezed lime juice
201 grams of sugar
Top up with water to reach 1750 mL's


5 Gallon
175 mL of squeezed lime juice
168 grams of sugar
Top up with water to reach 1458 mL's

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Old 04-04-2013, 08:30 AM   #816
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Quote:
Originally Posted by KVANTAN
You know, I dont have access to these high tech western products like frozen concentrated lime juice...but I can get some fresh limes squeezed locally. How much ya reckon for a 5 gallon batch? Same volume as the concentrate?

edited to add...

Slow day in the office so I did the math myself. I also just planted a lime tree, so:

For a 6 gal. batch as in the original post.

1.75L of Simply Limeade has 204 grams of sugar total, only 12% of this is pure lime juice.

12% of 1750 mL is 210 mL of pure lime juice which only includes 3 grams of inherent sugar from the fruit.

Therefore substitute 1.75L of Simply Limeade with:

6 Gallon
210 mL of squeezed lime juice
201 grams of sugar
Top up with water to reach 1750 mL's

5 Gallon
175 mL of squeezed lime juice
168 grams of sugar
Top up with water to reach 1458 mL's
The only other thing you will want to do is to pasteurize the limeade once you've made it. I don't recall the exact procedure but essentially you heat it up to a certain temp (somewhere below boiling...) and hold for a given amount of time. This way you can add it to secondary without fear of infection.

SD-Slim may be able to shed a little more light, as he used to use fresh squeezed blood orangeade for another one of his recipes.

Good luck!
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Old 04-04-2013, 09:06 AM   #817
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Originally Posted by AVLbrewing View Post
The only other thing you will want to do is to pasteurize the limeade once you've made it. I don't recall the exact procedure but essentially you heat it up to a certain temp (somewhere below boiling...) and hold for a given amount of time. This way you can add it to secondary without fear of infection.

SD-Slim may be able to shed a little more light, as he used to use fresh squeezed blood orangeade for another one of his recipes.

Good luck!
Good call, although I would hope the risk is reduced by the acidic environment, but the 20 or so lime rinds that my hands would come into contact with there is sure to be some sort of nastiness. Maybe I could steam the limes for 3 minutes and not get them too hot to explode but enough to kill anything on the outside. Just my thoughts.
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Old 04-04-2013, 10:39 AM   #818
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Quote:
Originally Posted by KVANTAN

Good call, although I would hope the risk is reduced by the acidic environment, but the 20 or so lime rinds that my hands would come into contact with there is sure to be some sort of nastiness. Maybe I could steam the limes for 3 minutes and not get them too hot to explode but enough to kill anything on the outside. Just my thoughts.
Boil the water before you mix. Don't make it until you need it. You need not pasteurize it unless you are storing it for long periods of time; remember, you are adding this to the fermenter at high krausen, that limeade will be devoured as soon as it hits the yeast!
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Old 04-04-2013, 01:27 PM   #819
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Quote:
Originally Posted by KVANTAN View Post
You know, I dont have access to these high tech western products like frozen concentrated lime juice...but I can get some fresh limes squeezed locally. How much ya reckon for a 5 gallon batch? Same volume as the concentrate?

edited to add...

Slow day in the office so I did the math myself. I also just planted a lime tree, so:

For a 6 gal. batch as in the original post.

1.75L of Simply Limeade has 204 grams of sugar total, only 12% of this is pure lime juice.

12% of 1750 mL is 210 mL of pure lime juice which only includes 3 grams of inherent sugar from the fruit.


Therefore substitute 1.75L of Simply Limeade with:

6 Gallon
210 mL of squeezed lime juice
201 grams of sugar
Top up with water to reach 1750 mL's


5 Gallon
175 mL of squeezed lime juice
168 grams of sugar
Top up with water to reach 1458 mL's
I checked simply limeade on my refractometer. it was 12.4 brix or 1.049sg. as long as you make something that is in the same range it should be fine.
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Old 04-04-2013, 02:03 PM   #820
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Quote:
Originally Posted by AVLbrewing

The only other thing you will want to do is to pasteurize the limeade once you've made it. I don't recall the exact procedure but essentially you heat it up to a certain temp (somewhere below boiling...) and hold for a given amount of time. This way you can add it to secondary without fear of infection.

SD-Slim may be able to shed a little more light, as he used to use fresh squeezed blood orangeade for another one of his recipes.

Good luck!
The only risk of infection comes from the outer peal of the lime and your hands....so I would scrub limes and soak in sanitizer. If you really want to be anal about it, bring the amount of water you want to use, bring to boil, turn heat down add lime juice and then sugar...cool immediately down below 40 degrees, sample, if it taste good then warm up to 70 and pitch......I would personally scrub/sanitize the hell out of those things and use non-pasteurized limeade, the reason being that I want to sample it immediately to make corrections if it doesn't taste good! Remember when you make the limeade, sweet taste will come out first and then you will get the tart...if its the other way around, you didn't add enough sugar.
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