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jamesjensen1068 05-03-2011 09:24 PM

Blood Orange Belgian Wit
 
Blood Orange Belgain Wit

2.5 gallons water
1/2 gallon water for zest and fruit

Boil
6 pounds Briess DME Wheat (60 minutes)
1/2 ounce (15g) East Kent Goldings hop pellets (60 minutes)
5 average sized blood oranges (In another pot)
1/2 ounce (15g) Saaz hop pellets (20 minutes)
1/2 ounce (15g) East Kent Goldings hop pellets (10 minutes)
1 oz Crushed Coriander (5 minutes)

In carboy
Cool water to the 5-gallon (19L) mark

Fermentation
Yeast: Wyeast 1214, 3942 or 3944; or White Labs WLP400 or WLP550

Bottling
3.6 ounces CreamyX or other priming source.

STARTING GRAVITY: 1.052
FINAL GRAVITY: 1.011
FINAL TARGET ABV: 5.4%

PROCESS
1. Heat 3.5 gallons of water in the brewpot. As the water begins to boil, remove it from heat. Add the light wheat malt extract. Stir to prevent clumping and scorching on the bottom of the pot. Return the pot to heat.

2. Allow the wort to come up to a boil. Add the first East Kent Golding hop pellets and stir. Start timing the 1-hour boil at the point that you make this hop addition.

3. Zest and save all the oranges. Once the oranges are zested remove the fruit from the rind. The fruit and zest may be placed in a straining bag for easy removal after fermentation. Heat fruit and peels in 1/2 gallon (2L) of water to 160 degrees F (71C) and then turn off heat. Let it steep as it cools.

4. 20 minutes before the end of the boil, add the Saaz hop pellets.

5. 10 minutes before the end of the boil, add the second East Kent Golding hop pellets and stir for 1 minute.

6. At the 60-minute mark, turn off the heat source. Chill the wort in a cold water bath to a temperature of 70F-75F (21C - 24C).

8. Transfer the wort into a carboy or a plastic fermenter. Pour blood orange peels and fruit into the wort.

9. Top up the carboy to a 5-gallon (19L) mark with cool water. Aerate for 1 minute

10. Pitch the yeast

11. In about 12 days, your beer should be ready to package.

jamesjensen1068 05-18-2011 10:32 PM

2 Attachment(s)
Pics

jamesjensen1068 05-18-2011 11:17 PM

note: in the body of the instructions under "Process" it says to heat 3.5 gallons of water. Correction-it should read 2.5 gallons.

NinjaMedic 05-28-2011 10:03 PM

How did it turn out?

jamesjensen1068 06-21-2011 05:16 PM

It turned out great. Six weeks out the orange has come thru even more. The head has has become thicker and denser. I'll brew it again.

Cheers

RugenBrau 08-08-2011 01:25 AM

What was your fermentation temp?

jamesjensen1068 08-08-2011 02:26 PM

My fermentation temp was 68F

tmm0f5 10-25-2011 10:23 PM

Looking at doing this recipe. Are you sticking the fruit/zest in the carboy? Or just the steeped water?

Would it be a problem to leave the fruit/zest in the bottom of a carboy for the 2 week fermentation? Or would I need to rack it to a secondary after the initial vigorous fermentation?

Thanks,
Tim

jamesjensen1068 10-26-2011 03:45 PM

3. Zest and save all the oranges. Once the oranges are zested remove the fruit from the rind. The fruit and zest may be placed in a straining bag for easy removal after fermentation. Heat fruit and peels in 1/2 gallon (2L) of water to 160 degrees F (71C) and then turn off heat. Let it steep as it cools.


Tim,

I didn't do a secondary on this, no need. The steeped water and the fruit (Use a straining bag as is makes racking and clean up much easier) are all placed into the carboy/bucket. Report back on your tasting notes on this, would love more feedback.

Cheers

tmm0f5 11-16-2011 12:57 AM

Bottling today, tastes fantastic so far! I couldn't find blood oranges, so I grabbed orange blossom oranges. It still came out wonderful.

Can't wait for this to carb/condition. I think I'll be brewing this one regularly. Thanks for the recipe. I'll post once I have one ready to enjoy.


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