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Old 05-10-2010, 12:33 AM   #1
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Default Made blood Orange Hefe

Today I brewed my much anticipated Blood orange Hefe beer. I used the following:

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)
.75 crushed coriander seed at (5 minutes)
Danstar wheat yeast 11gr dry (pitched at 74 temp)

Fruit was put into 170 degree water and then turned off and allowed to steep. Water and fruit was put into primary

Primary is sitting at 63f temp

I did this 19.5 litre, full boil. Not sure what volume I ended up with looked close to 5 gallons. My OG was 1.057 a bit high (took this reading at 75 temp tho.

What do you guys think? I have the fruit in the primary in a bag.

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Old 05-10-2010, 01:45 AM   #2
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Nice! I just brewed the all-grain version of that yesterday as my first AG, I used clementines instead of blood oranges No coriander in mine tho

Here's a thread about the recipe:

Hope it turns out great for both of us

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Old 05-10-2010, 02:19 AM   #3
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im sure both will turn out great. i tried this recipe like a lot of people i think, and it turned out amazing!
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Old 09-18-2012, 05:50 PM   #4
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The previous thread on the topic, the guy used hefeweizen yeast from Wyeast... He had heavy clove flavors which isn't totally a flavor I want to overpower the brew. How was ur flavor profile using the Danstar?
Bottled: Nothing :(
Kegged: Nothing :(
Primary: Empty
Secondary: Empty
On Deck: Deception Cream Stout, BierMuncher's Centennial Blonde, Yooper's Oatmeal Stout, Joe's Ancient Orange Mead, Reaper's Mild
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