KennyS1134
Active Member
Hello Brewing Badasses,
I have a few questions on the Dogfish Blood Orange hefeweizen. I have the 6.6 pounds of liquid extract, but I also was hoping to steep some 2-row into it (Good idea??). I bought a pound, but I'm not quite sure if I should use all of it? I'm assuming steeping temp will be 150-160, and would 25 minutes be ok?...It's my first hefe, and I from what I've read that seems to be the standard for all extract grain steeping.
When I add the fruit to the wort, do I also pour all the water it had been seeping in as well? Won't this have negative effects on the beer?
If I don't burn down the house by this point, and make it to yeast pitching, I've heard adding fruit to ferment in a glass container is very vigorous. I don't have a blowoff tube, just a standard airlock. Would it be better to let it ferment for the 10ish days in a large bottling bucket? I suppose this would make getting the fruit out easier (Not going to use a muslin bag), and then just transfer it to the glass carboy for bottle racking. I don't wanna filter the beer too much though.
I know these seem pretty trivial and stupid, but I'm just trying to get a better grasp on all the little things. Any info would be greatly appreciated! Cheers!
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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 the 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.
I have a few questions on the Dogfish Blood Orange hefeweizen. I have the 6.6 pounds of liquid extract, but I also was hoping to steep some 2-row into it (Good idea??). I bought a pound, but I'm not quite sure if I should use all of it? I'm assuming steeping temp will be 150-160, and would 25 minutes be ok?...It's my first hefe, and I from what I've read that seems to be the standard for all extract grain steeping.
When I add the fruit to the wort, do I also pour all the water it had been seeping in as well? Won't this have negative effects on the beer?
If I don't burn down the house by this point, and make it to yeast pitching, I've heard adding fruit to ferment in a glass container is very vigorous. I don't have a blowoff tube, just a standard airlock. Would it be better to let it ferment for the 10ish days in a large bottling bucket? I suppose this would make getting the fruit out easier (Not going to use a muslin bag), and then just transfer it to the glass carboy for bottle racking. I don't wanna filter the beer too much though.
I know these seem pretty trivial and stupid, but I'm just trying to get a better grasp on all the little things. Any info would be greatly appreciated! Cheers!
------------------------------------------------
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 the 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.
