Adapted from Dogfish Head's Blood Orange Hefe in Extreme Brewing
6 lbs Sorghum Syrup (60 min)
.50 oz Hallertauer, pellet 3.8% (60 min)
.50 oz Tettnang, pellet 4.7% (20 min)
.50 oz Tettnang, pellet 4.7% (10 min)
1 tsp yeast nutrient (20 min)
4 Blood Oranges (20 min, see below)
1 lb corn sugar (60 min)
1 pkg SafBrew Wheat (WB-06)
Carbed with 4.45 oz corn sugar
Regarding Blood Oranges: Peel oranges and separate sections of fruit. Discard half of the peels. Cut fruit into small pieces. Grate the peel and save the rind only! Heat fruit and peels in 1/2 gallon water to 160-F and then turn off heat. Let it steep as it cools. Pour into fermenter when cooled.
I found it easier to zest the oranges before cutting them into sections.
Link to OP: DFH's Blood Orange Hefe- Gluten Free Style
After 3 weeks of bottle conditioning the blood orange was way up front but not overwhelming and sorghum notes were still present. 6 weeks after bottle conditioning the beer is muched improved. The blood orange is still present but is more subtle and the sorghum notes seem to be mostly gone.
Note: The WB-06 Safbrew yeast is indeed gluten free.
Review from DKershner http://brew.dkershner.com/2010/casan...ge-hefeweizen/