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Old 01-26-2012, 04:49 PM   #21
jamesjensen1068
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tt0027,

I modeled this recipe off of the "Extreme Homebrewing" by Sam Caglione: Blood Orange Hefe and a Belgian Wit recipe...it's kind of a hybrid of the two. Try it either way, I'm sure you'll get good results.

I just made this again last sunday and I'm looking forward to kegging it this year (last year I bottled)

Cheers Mate!

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Old 02-09-2012, 01:06 AM   #22
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Well here it is!
photo.jpg

I took this picture this past weekend. Tastes great. I'm very happy with this beer. It smells more orangey than it tastes. I imagine as you said, the orange taste will come through stronger after a little while. However, I'm not sure if it will be around long enough.

I ended up with 46 bottles. As I said, I just opened it this weekend, and after the super bowl party I am down to 26 bottles now. (there were only 4 of us)

I'll definitely make this again.

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Old 02-09-2012, 01:09 AM   #23
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Not sure why the picture is sideways. It's normal on my computer.

Tip: for best viewing rotate your monitor/laptop 90 degrees to the right.

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Old 02-09-2012, 02:17 AM   #24
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Sudol,
Awesome....glad you and your buddies enjoyed it. I just kegged mine last night. Thanks for posting a pic too.

Cheers

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Old 02-09-2012, 11:59 PM   #25
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Any all grain recipes like this? Sounds great!

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Old 02-14-2012, 02:40 PM   #26
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benzy4010 here is a all-grain version done by toecutter:

http://www.homebrewtalk.com/f70/toecutters-brewery-blood-orange-belgian-wit-248280/

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Old 02-15-2012, 09:32 PM   #27
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I've actually got this in Primary as my first homebrew! Question though, the krausen has turned a pretty uniform tan/brown color after about 8 days in. Is this normal for this recipe?

Thanks!

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Old 02-25-2012, 10:53 PM   #28
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Finished bottling this brew today.

Took a good 17 days to finish fermentation, but it's in bottles now, and tastes fantastic!

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Old 02-26-2012, 04:22 PM   #29
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Ajpoen, sorry I must of missed your post earlier. The krausen on most beers i've brewed are in the tan/brown color. You should be fine.

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Old 02-29-2012, 02:43 AM   #30
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Quote:
Originally Posted by jamesjensen1068
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.

James, on step 8, do you pour the water the oranges were steeping in into the fermenter or just the straining bag of fruit and zest? I really appreciate it!

-Ritchie
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