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Old 05-03-2011, 09:24 PM   #1
jamesjensen1068
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Jan 2010
Omaha, NE
Posts: 348
Liked 11 Times on 9 Posts


Recipe Type: Extract   
Yeast: White Labs WLP400   
Yeast Starter: none   
Additional Yeast or Yeast Starter: none   
Batch Size (Gallons): 5   
Original Gravity: 1.052   
Final Gravity: 1.011   
Boiling Time (Minutes): 60   
Primary Fermentation (# of Days & Temp): 14   
Additional Fermentation: none   
Secondary Fermentation (# of Days & Temp): none   
Tasting Notes: Like a Blue Moon only better. Orange forward taste, nice head, well balanced   

Blood Orange Belgain Wit

2.5 gallons water
1/2 gallon water for zest and fruit

Boil
6 pounds Briess DME Wheat (60 minutes)
1/2 ounce (15g) East Kent Goldings hop pellets (60 minutes)
5 average sized blood oranges (In another pot)
1/2 ounce (15g) Saaz hop pellets (20 minutes)
1/2 ounce (15g) East Kent Goldings hop pellets (10 minutes)
1 oz Crushed Coriander (5 minutes)

In carboy
Cool water to the 5-gallon (19L) mark

Fermentation
Yeast: Wyeast 1214, 3942 or 3944; or White Labs WLP400 or WLP550

Bottling
3.6 ounces CreamyX or other priming source.

STARTING GRAVITY: 1.052
FINAL GRAVITY: 1.011
FINAL TARGET ABV: 5.4%

PROCESS
1. Heat 3.5 gallons 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 on the bottom of the pot. Return the pot to heat.

2. Allow the wort to come up to a boil. Add the first East Kent Golding hop pellets and stir. Start timing the 1-hour boil at the point that you make this hop addition.

3. Zest and save all the oranges. Once the oranges are zested remove the fruit from the rind. The fruit and zest 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.

4. 20 minutes before the end of the boil, add the Saaz hop pellets.

5. 10 minutes before the end of the boil, add the second East Kent Golding hop pellets and stir for 1 minute.

6. At the 60-minute mark, turn off the heat source. 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. Top up the carboy to a 5-gallon (19L) mark with cool water. Aerate for 1 minute

10. Pitch the yeast

11. In about 12 days, your beer should be ready to package.

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Old 05-18-2011, 10:32 PM   #2
jamesjensen1068
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Jan 2010
Omaha, NE
Posts: 348
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Old 05-18-2011, 11:17 PM   #3
jamesjensen1068
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Jan 2010
Omaha, NE
Posts: 348
Liked 11 Times on 9 Posts


note: in the body of the instructions under "Process" it says to heat 3.5 gallons of water. Correction-it should read 2.5 gallons.

 
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Old 05-28-2011, 10:03 PM   #4
NinjaMedic
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Mar 2011
Huntington, WV
Posts: 62
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How did it turn out?

 
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Old 06-21-2011, 05:16 PM   #5
jamesjensen1068
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Jan 2010
Omaha, NE
Posts: 348
Liked 11 Times on 9 Posts


It turned out great. Six weeks out the orange has come thru even more. The head has has become thicker and denser. I'll brew it again.

Cheers

 
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Old 08-08-2011, 01:25 AM   #6
RugenBrau
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Sep 2008
Finger Lakes
Posts: 752
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What was your fermentation temp?
__________________
"Your HYDROMETER is the only BEST indicator of fermentation activity. Nothing else is accurate or consistent"...Revvy

 
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Old 08-08-2011, 02:26 PM   #7
jamesjensen1068
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Jan 2010
Omaha, NE
Posts: 348
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My fermentation temp was 68F

 
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Old 10-25-2011, 10:23 PM   #8
tmm0f5
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Sep 2011
San Diego, CA
Posts: 102
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Looking at doing this recipe. Are you sticking the fruit/zest in the carboy? Or just the steeped water?

Would it be a problem to leave the fruit/zest in the bottom of a carboy for the 2 week fermentation? Or would I need to rack it to a secondary after the initial vigorous fermentation?

Thanks,
Tim

 
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Old 10-26-2011, 03:45 PM   #9
jamesjensen1068
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Jan 2010
Omaha, NE
Posts: 348
Liked 11 Times on 9 Posts


3. Zest and save all the oranges. Once the oranges are zested remove the fruit from the rind. The fruit and zest 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.


Tim,

I didn't do a secondary on this, no need. The steeped water and the fruit (Use a straining bag as is makes racking and clean up much easier) are all placed into the carboy/bucket. Report back on your tasting notes on this, would love more feedback.

Cheers

 
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Old 11-16-2011, 01:57 AM   #10
tmm0f5
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Sep 2011
San Diego, CA
Posts: 102
Liked 5 Times on 5 Posts


Bottling today, tastes fantastic so far! I couldn't find blood oranges, so I grabbed orange blossom oranges. It still came out wonderful.

Can't wait for this to carb/condition. I think I'll be brewing this one regularly. Thanks for the recipe. I'll post once I have one ready to enjoy.

 
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