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gnedge · 05-14-2009, 02:37 PM

Here's the recipe I used:

This is from the book and it's very verbose.

Ingredients

Preboil Tea
4 gallons water

Boil
6.6 pounds (3kg) light liquid wheat extract (55% wheat malt and 45% barley malt) (65 minutes)
1/2 ounce (15g) Hallertau hop pellets (60 minutes)
1/2 ounce (15g) Saaz hop pellets (20 minutes)
4 average sized blood oranges (20 minutes in another pot)
1/2 ounce (15g) Hallertau hop pellets (10 minutes)

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

Fermentation
Yeast: Wyeast 3068 or 3638; or White Labs WLP300 or WLP380

Bottling
5 ounces (125 g) priming sugar

STARTING GRAVITY: 1.050
FINAL GRAVITY: 1.12
FINAL TARGET ABV: 4.8%

PROCESS
1. Heat 4 gallons (15L) 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 o the bottom of the pot. Return the pot to heat.

2. Allow the wort to come up to a boil. After pre-boiling for 5 minutes, add the first Hallertau hop pellets and stir. Start timing the 1-hour boil at the point that you make this hop addition.

3. 20 minutes before the end of the boil, add the Saaz hop pellets.

4. Peel the blood oranges and separate sections of fruit. Discard half of the peels. Cut the remainder of peel and fruit sections into small pieces. Use a grater as you only want the orange part of the rind. The white will add extreme bitterness. They should be small enough to allow easy entry into the carboy in a later step. An alternative is to use a plastic fermentation bucket that would allow easier addition of the fruit. When using a plastic fermenter with a large lid, the size of the fruit is not a concern.
The fruit 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.

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

6. At the 60-minute mark, turn off hte heat source, stir the wort clockwise for 2 minutes as you build up a whirlpool effect. Stop stirring and allow the wort to sit for 10 minutes.

7. 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. Aerate for 1 minute.

10. Pitch the yeast into the carboy and aerate for another minute. Top up the carboy to a 5-gallon (19L) mark with cool water.

11. In about 10 days, your beer should be ready to package.

gnedge · 05-14-2009, 02:40 PM

Quote:

Originally Posted by JPicasso

Sounds and looks good.

So how much of the rinds did you use? Most recipies call for only using the "orange" part of the peel. More like the zest. Did you only use the zest or did you use more of the rind?

I'm assuming you poured in the entire contents of your orange peel steep into the fermentor, bag of rinds and all. yes?

I did it a little differently than the recipe suggested. Trying to remove the white part of the rind is a nightmare, and using a grater is a good way to slice your finger open.

So I used a zester and zested all of the oranges and put the zest, along with the chunks of orange in a muslin bag, then poured the whole pot of stuff into the fermenter, aerated it and then added the yeast.

gnedge · 05-14-2009, 02:47 PM

Quote:

Originally Posted by JediJoel

Just to make sure....

The recipe above calls for 6.6lbs of Wheat LME. Usually the fermentability of LME is 80% and the specific brand listed in the recipe is 80%. So, converting this to DME would require 5.28lbs of Wheat DME. Correct?

I used DME, and used the 80% formula, so yes - I used 5.28lbs of DME.

**JPicasso** · 05-14-2009, 02:48 PM

Wow. So it calls for both the zest and the fruity part of the orange in there.

Interesting. Time to find me some oranges.

Thanks for the reply!

**maztec** · 05-15-2009, 08:27 AM

I forgot what I posted here.

jvh261 · 05-24-2009, 01:41 PM

I was planning on brewing a hefe tomorrow anyway and this seems like a fun one to try. But I've learned that blood oranges are out of season and didn't find any at the two produce marts I went to yesterday. Anyone see any issue with just using some nice Valencia oranges instead?

**maztec** · 05-24-2009, 09:16 PM

jvh261: Different type of orange, different flavor, different color. On the other hand, it should taste perfectly good. In my experience, blood oranges tend to be a bit tarter (but still sweet). Plus, their flesh is a nice red color that will impart to the beer. However, other oranges will also probably be good. I see no reason why you couldn't try and let us know!

SeamusMac · 05-25-2009, 12:49 AM

I made the same beer using Clementines and it has turned out to be a great beer!

jvh261 · 05-25-2009, 02:16 PM

Cool. I just smacked my pack of 3638 and will be brewing this with the Valencias later on today.

jvh261 · 05-26-2009, 03:52 AM

Brew went as planned...just subbed Valencias for Blood Oranges. Used a peeler to zest the peels, paring them just wasn't working out. Tough to keep the white stuff out. Guess I'll see how "orange" this turns out in about 10 days. Thanks for this post...kinda inspired me to try something different. I've used a little lemon zest in hefes before, but never thrown a muslin bag full of oranges and zest into the fermenter... why the hell not?