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Old 01-14-2010, 11:57 PM   #71
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Yah my brew is about a week in the primary now. Im really hoping the orange does not over power the beer. I used the American Heffeweisen Yeast as well I think it was White Labs 3020 or something like that. Il let you know how it comes out.

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Old 01-15-2010, 04:05 AM   #72
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Yah my brew is about a week in the primary now. Im really hoping the orange does not over power the beer. I used the American Heffeweisen Yeast as well I think it was White Labs 3020 or something like that. Il let you know how it comes out.
The first time I made it with clementines I thought that even though I had used 1.5 lbs, it could have used a little more... The only thing I'd be worried about would be the pith (the white part of the peel), which could over-power the beer if used because it's extremely bitter.
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Old 01-18-2010, 05:02 PM   #73
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I just picked up the ingredients to make this beer... I still have a question on the portions of the orange to use. My plan was to peel the orange, dice up the "guts" (the section you would eat) but leave as much of the white part of the peel as possible off the guts. Then I was going to zest the "peels" and add the chopped up fruit portion and the zest to the muslin bag and discard the rime. Does this sound like a good plan?

Also, isn't the zest of an orange more or less a fine powder? Won't that fall through the muslin bag?

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Old 01-18-2010, 05:32 PM   #74
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I just picked up the ingredients to make this beer... I still have a question on the portions of the orange to use. My plan was to peel the orange, dice up the "guts" (the section you would eat) but leave as much of the white part of the peel as possible off the guts. Then I was going to zest the "peels" and add the chopped up fruit portion and the zest to the muslin bag and discard the rime. Does this sound like a good plan?

Also, isn't the zest of an orange more or less a fine powder? Won't that fall through the muslin bag?
Zest the oranges first, it's much easier to do when they're whole. Then peel the oranges and pick any large bits of the white stuff (aka pith) off of the fruit. At this point I pull the sections of the oranges a part and cut them in half before pasteurizing the whole lot and throwing it into the fermenter.
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Old 01-18-2010, 06:13 PM   #75
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I ran the oranges across a grater and zested only the bright orange part. After they were zested I cut off the reaming peel until only fresh blood orange was left (discarded all of the remaining peel and all white stuff). I threw that in at 160-170 deg water and let it steep at 150 deg and then dumped the whole thing into the fermenter. I'll be pulling it out of the fermenter in a week and a half, I'll let you know then how hard it is to separate it from the zested orange peel. Last time I checked most of the orange was floating.

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Old 01-18-2010, 06:24 PM   #76
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I ran the oranges across a grater and zested only the bright orange part. After they were zested I cut off the reaming peel until only fresh blood orange was left (discarded all of the remaining peel and all white stuff). I threw that in at 160-170 deg water and let it steep at 150 deg and then dumped the whole thing into the fermenter. I'll be pulling it out of the fermenter in a week and a half, I'll let you know then how hard it is to separate it from the zested orange peel. Last time I checked most of the orange was floating.
Did you do this in a glass carboy? I'm curious how hard the muslin bag with the wet compacted oranges will be to come out of the carboy...
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Old 01-18-2010, 09:23 PM   #77
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Are you putting the fruit into the primary or secondary?

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Old 01-18-2010, 09:47 PM   #78
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I did this recipe a while back, but I had to substitute Navel Oranges since Blood Oranges weren't in season. It still came out great. My best beer yet, and I will be brewing it again, hopefully with Blood Oranges.

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Old 01-19-2010, 12:34 AM   #79
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Are you putting the fruit into the primary or secondary?
I'm going to put the fruit right in the primary. Since this is a wheat beer and I don't care about clarity, and wheat beers taste good young, I'm not putting this into a secondary. It's only recommended to ferment for 10 days anyway.

Is my thinking off?
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Old 01-19-2010, 12:47 AM   #80
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I'm going to put the fruit right in the primary. Since this is a wheat beer and I don't care about clarity, and wheat beers taste good young, I'm not putting this into a secondary. It's only recommended to ferment for 10 days anyway.

Is my thinking off?
You're right on the money in my opinion. The only measure I take to "filter" my Hefeweizens is putting a muslin bag over the exiting end of the siphon in order to catch any pieces of orange that may have broken away from the rest of the pack. In my (limited) experience, the oranges have always floated and racking from the bottom doesn't drag too many small orange particles into the keg/bottling bucket.
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