bosox
Well-Known Member
Sorry for posting this here, but it is of the most urgent importance! Due to a variety of reasons, I will have a very limited window to purchase my brewing ingredients from the LHBS and was wondering if this recipe would be good for a nice blood orange heffe! I don't like very wheaty ones, and prefer the taste of something Blue Moonish or American heffe, but want a nice orange flavor with a slightly crisp bitter taste with the wheat to balance it. Not your typical Belgium Trappist Ale with their heavy wheat flavor. Here is a recipe... any critique and/or hop or malt substitutions I would kind of like to use DME if possible instead of LME, but this was a recipe recommended to me, but wondering if you can find anything you think would help? Very much appreciated!!
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. Ferment for 10 days
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. Ferment for 10 days
