SeamusMac

Recipes 

I kegged and force carbed this beer a couple days ago and I'm having my first glass right now. I have to say that the blood oranges haven't contributed as much flavour to the beer as the clementines did to the batch I made last year. The blood oranges are still detectable in a tangy sort of way, although there wasn't any colour contribution. The yeast did a great job of contributing banana and mild bubble gum flavours to the beer! It's easy to drink and I think my girlfriend is going to tuck into this one... Keep in mind I used a can on pre-hopped malt extract and made this as a "no boil" brew, so it didn't turn out in the same way as last year's batch did.

__________________
Primary: Edwort's Apfelwein
Primary: Brewingcentres Pale Ale
Primary: Brewcraft - Cheap 'n' Shiddy Bavarian Wheat

Kegged: Brewcraft - Cheap 'n' Shiddy Bavarian Wheat
Kegged: Brewcraft - Enhanced Dutch Lager
On Tap: Brewcraft - Irish Stout

raveskdr

Recipes 

I have a question in regards to this. Will the acidity of the oranges have (negative) side effects on the yeast?

A secondary probably isn't necessary to add the oranges. However, I wouldn't want the yeast to be affected by the oranges/peel.

Thanks

Pivot

Recipes 

Just wanted to update about the batch I did of this.

i got terrible efficiency when i did it (around 50%) and then kegged it. its only like a 3.5% beer. The actual product itself tastes almost identical to Rickards White. Has anybody else noticed this? lol its like the same damn beer.

__________________
On Deck...
Kolsch

Primary
Dark Belgian, Hobgoblin Clone

Kegged
Dark Ale

Bottled
Fruit Braggot, EdWort's Apfelwein, Coffee American Stout

Lodovico

Recipes 

So you don't need to worry about infection from the peels or oranges or water or muslin bag even though they are only being heated to 160 degrees???

__________________
Lodovico Brewing Co.




On Draft: Northern German Alt
On Draft: Robust Porter
On Draft: Belgian Pale Ale
In Bottle: Brett Porter
In Bottle: Apfelwein
In Bottle: Espresso Porter
Fermenter: Biere De Garde
Fermenter: Belgian Amber Ale

SeamusMac

Recipes 

I think yours may have faired better then mine b'y. I'd be stoked if mine tasted like Rickard's White; we're having mussels tomorrow night so it would have gone really well with those... I let mine get too warm while it was fermenting and it has a heavy mouthfeel that doesn't seem well-suited to a wheat beer. PS when's your spring break?

__________________
Primary: Edwort's Apfelwein
Primary: Brewingcentres Pale Ale
Primary: Brewcraft - Cheap 'n' Shiddy Bavarian Wheat

Kegged: Brewcraft - Cheap 'n' Shiddy Bavarian Wheat
Kegged: Brewcraft - Enhanced Dutch Lager
On Tap: Brewcraft - Irish Stout

andysim

Recipes 

I boiled mine for about ten minutes, then turned my burner to low and steeped for about 30 minutes. I then let it cool to room temperature.

I used just enough water to cover the oranges/zest.

__________________
Trip Queens Brewery
Ellettsville, IN
Brewing better than average beer since February 2009


Bottled - News Years Day Belgian Barley Wine
Bottled - Bugs in The Light Milk Stout
Bottled - Out Wit Ted Ale
Bottled- Wheat Cascades
Keg #1 -Rain On Saison
Keg #2 -Day2Day IPA 3.0
Keg #3 - Bugs in the Light Milk Stout
Keg #4 -Cranweet

Pivot

Recipes 

My spring break is at the end of February, like the 27th I think. I go to St Thomas University. Are you a student too?

__________________
On Deck...
Kolsch

Primary
Dark Belgian, Hobgoblin Clone

Kegged
Dark Ale

Bottled
Fruit Braggot, EdWort's Apfelwein, Coffee American Stout

Lodovico

Recipes 

You boiled just the water right? Not the oranges and zest? Probably a dumb question but I wanted to be sure. Thanks.

__________________
Lodovico Brewing Co.




On Draft: Northern German Alt
On Draft: Robust Porter
On Draft: Belgian Pale Ale
In Bottle: Brett Porter
In Bottle: Apfelwein
In Bottle: Espresso Porter
Fermenter: Biere De Garde
Fermenter: Belgian Amber Ale

SeamusMac

Recipes 

Yeah, at Dalhousie. My roommates little sister goes to St. Thomas. We were thinking about driving up for a couple of nights during spring break (22-26) but if your spring break is the next weekend then I'm guessing it'll be pretty lame on campus during the week if everyone is in class...

The instructions in the book say to put the fruit and peels in a muslin bag, place it in 2 liters of water and heat it until it reaches 160*F, then turn the heat off. I believe that the citric acid on the peel acts as a natural sanitizer, which keeps the fruit inside free of most bacteria and fungi. Just make sure that you rinse the fruit well and that your implements are sanitized. To prove my point, I once left a clementine in my fruit bowl for 2 months and it never got moldy; it just turned brown and shriveled.

__________________
Primary: Edwort's Apfelwein
Primary: Brewingcentres Pale Ale
Primary: Brewcraft - Cheap 'n' Shiddy Bavarian Wheat

Kegged: Brewcraft - Cheap 'n' Shiddy Bavarian Wheat
Kegged: Brewcraft - Enhanced Dutch Lager
On Tap: Brewcraft - Irish Stout

andysim

Recipes 

I boiled the oranges and the zest,

__________________
Trip Queens Brewery
Ellettsville, IN
Brewing better than average beer since February 2009


Bottled - News Years Day Belgian Barley Wine
Bottled - Bugs in The Light Milk Stout
Bottled - Out Wit Ted Ale
Bottled- Wheat Cascades
Keg #1 -Rain On Saison
Keg #2 -Day2Day IPA 3.0
Keg #3 - Bugs in the Light Milk Stout
Keg #4 -Cranweet