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so how does this one taste?
can you use a regular ale yeast with this recipe?
I'd recommend splurging on some Hefe yeast if you want to brew this recipe. A regular ale yeast like Notty might dry the beer out too much and it won't contribute the same esters or cloudiness to the final product. I used Wyeast 3068 when brewing this beer and it was right on; everybody liked it.
I noticed you go to school in NB, so I'm guessing that blood oranges aren't available there yet... Clementines are a really good substitute, check out my take on this recipe https://www.homebrewtalk.com/f37/clementine-hefeweizen-114435/
btw, which school do you go to? I'm 3rd year at Dal.
I actually havent looked for blood oranges yet, but yea your probably right. maybe Ill give it a rtry with clementines
I go to St Thomas University, 2yr. I actually wanted to go to Dal originally but I didnt get in haha.
Truthfully, I would have preferred to go away to school rather than stay in Halifax... too many greasy bars and not enough house parties! But yeah, if you come to Halifax for any reason PM me and we can meet up to exchange/drink some homebrew. Let us know how the Hefe goes!
Rick 500:Someone asked for the all-grain version...Beersmith converts it as follows:
Type: All Grain
Batch Size: 5.00 gal
Boil Size: 5.88 gal
Boil Time: 60 min
Brewhouse Efficiency: 75.00
Ingredients
5.09 lb Pale Malt (3.0 SRM) Grain 61.46 %
3.19 lb Wheat Malt, Ger (2.0 SRM) Grain 38.54 %
0.50 oz Hallertauer Mittelfrueh [4.50 %] (60 min) Hops 10.1 IBU
0.50 oz Saaz [4.30 %] (20 min) Hops 3.2 IBU
0.50 oz Hallertauer Mittelfrueh [4.50 %] (10 min) Hops 2.0 IBU
4.00 items Blood Orange (Secondary 10.0 days) Misc
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat
Beer Profile
Est Original Gravity: 1.046 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.56 %
Bitterness: 15.3 IBU Calories: 43 cal/pint
Est Color: 4.1 SRM
I had this beer at the Xtreme brick and mortar shop in Delaware- Doug the proprietor poured me one for shopping.
INCREDIBLE beer. It is number four on the list.
And one HECK of a store! Doug and co. are awesome.
i've been keeping an eye on the stores, may have to make a trip to a more upscale place to pick some up soon, this is next in the queue
I picked some up at a Random Giant in Rehoboth Beach DE.
They are in season I believe so it shouldn't be too hard, I doubt you have to go to a more upscale place, unless you are shopping at Food Lion.
Brewed mine on 1/11/10. I was able to locate the blood oranges and used 4-2/3rds small/medium oranges (1/3 of one fell on the floor). I'll let you know how it turns out.
Brewed mine on 1/11/10. I was able to locate the blood oranges and used 4-2/3rds small/medium oranges (1/3 of one fell on the floor). I'll let you know how it turns out.
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.
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?
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.
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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