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04-09-2011, 06:27 PM
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#51
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Senior Member
Join Date: Dec 2010
Location: Bloomington In.
Posts: 503
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04-10-2011, 07:18 PM
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#52
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Goalie. Brewer. Patriot.
Join Date: Apr 2008
Location: Lancaster, PA
Posts: 1,219
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Quote:
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Originally Posted by cadarnell
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The one on my site is the latest incarnation... one that is still fermenting, so the jury is out. I'll try to report later in the week when I sample some.
So what would I change? I'd change to the recipe on my site, as I just did. As far as yours goes, that should be good too. No reason why it shouldn't work.
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04-11-2011, 12:26 PM
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#53
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Senior Member
Join Date: Dec 2010
Location: Bloomington In.
Posts: 503
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Quote:
Originally Posted by DubbelDach
The one on my site is the latest incarnation... one that is still fermenting, so the jury is out. I'll try to report later in the week when I sample some.
So what would I change? I'd change to the recipe on my site, as I just did. As far as yours goes, that should be good too. No reason why it shouldn't work.
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well ... i went ahead and brewed the recipe as it is on here including the marmolade, but with just 12oz. of plain honey as thats all i could find around town .. i havent yet started the zest soaking in the vodka ... im hearing different thoughts on that .. so would you say your way will give me a nice citrus flavor without over powering the beer? .. thanks for the recipe .. the wlp300 is just attacking that wort right now .. smells really banana-ish and sulfur-ish coming out of the ailock 
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04-12-2011, 05:15 PM
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#54
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Goalie. Brewer. Patriot.
Join Date: Apr 2008
Location: Lancaster, PA
Posts: 1,219
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Quote:
Originally Posted by cadarnell
i havent yet started the zest soaking in the vodka ... im hearing different thoughts on that .. so would you say your way will give me a nice citrus flavor without over powering the beer? ..
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What other thoughts? I feel it's the best way to extract the oils from the zest. Don't automatically dump it all in - add it to taste when you're bottling/kegging.
Quote:
Originally Posted by cadarnell
smells really banana-ish and sulfur-ish coming out of the ailock |
I am getting those right now too... Especially the sulfur a few days ago. On the bright side, the sulfur is on the outside now! 
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04-13-2011, 03:31 AM
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#55
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Junior Member
Join Date: Mar 2011
Location: Oklahoma City
Posts: 29
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I would really like to brew this, but I only have the ability to do just over a 5 gallon boil. Could you see about 1.5lbs of the pils grain being replaced with 1lb of Breiss Pils DME?
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04-13-2011, 04:06 PM
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#56
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Goalie. Brewer. Patriot.
Join Date: Apr 2008
Location: Lancaster, PA
Posts: 1,219
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Quote:
Originally Posted by Cheektronic
I would really like to brew this, but I only have the ability to do just over a 5 gallon boil. Could you see about 1.5lbs of the pils grain being replaced with 1lb of Breiss Pils DME?
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If that's how the calculations work out, sure.
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04-13-2011, 05:19 PM
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#57
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Senior Member
Join Date: Apr 2011
Location: Santa Clara
Posts: 100
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Hi DubbelDach, i brewed this, just tossed the keg in my Keezer, wanted to know how long you let it age after bottling.
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04-13-2011, 08:33 PM
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#58
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Goalie. Brewer. Patriot.
Join Date: Apr 2008
Location: Lancaster, PA
Posts: 1,219
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It's a hefe, drink it is soon as you can
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04-14-2011, 05:34 AM
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#59
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Senior Member
Join Date: Apr 2011
Location: Santa Clara
Posts: 100
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Interesting. I think i may have let the orange peel set in the vodka too long, it has an orange pith taste to it...  .
Possibly because i only put the Vodka in, not the peels too...
Last edited by MooMooBrew; 04-14-2011 at 06:30 AM.
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04-15-2011, 05:41 PM
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#60
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Junior Member
Join Date: Mar 2011
Location: Oklahoma City
Posts: 29
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Okay, so I bought my ingredients and here's what I'm going to use for partial mash (I have a mash tun but my brew kettle can only handle about a 6 gallon boil):
4 lbs 2-row
4 lbs wheat malt
Mash in 2.5 gallons (165 degree strike water to get a 153 degree mash) for 45 minutes
Sparge 3-3.5 gallons of 170 degree water (just eyeballing how much I can fit in the kettle)
Bring to boil, add 1 lb Breiss wheat DME (65% base malt, 35% wheat malt)
Boil .5 oz Hallertau for 60 minutes
Heaping Tbs of Orange marinade (15 minutes)
8 oz Orange blossom honey (5 min)
8 oz apricot flavored honey (5 minutes)
The store only had 1 8oz jar of Orange blossom in stock, but this should work
Do the Orange peel in vodka thing
I'll report back how it works out
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