Fruit and Spice Beer Blood Orange Belgian Wit - Page 6 - Home Brew Forums
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Old 06-01-2012, 06:12 PM   #51
SarcasticHorse
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May 2012
Oakland, CA
Posts: 20
Liked 1 Times on 1 Posts


Just bottled my naval orange version of this two days ago...smelled amazing! Apparently blood oranges were off the shelves in March in the Bay Area but when I was there two days they had more. Oh well, the navals smelled fine. Thanks again for this recipe and post thread, been a great read.



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Old 06-01-2012, 09:59 PM   #52
jamesjensen1068
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Jan 2010
Omaha, NE
Posts: 348
Liked 11 Times on 9 Posts


SarcasticHorse,

Can't wait to hear your tasting results.

Cheers!!!



 
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Old 06-02-2012, 08:24 AM   #53
jtaguy
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Apr 2012
, NJ
Posts: 26


Going to bottle the brew tomorrow. Will post a pic of the color and some notes.

 
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Old 06-06-2012, 11:42 AM   #54
gtmaus
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May 2012
St. Louis, MO
Posts: 190
Liked 29 Times on 18 Posts


This recipe sounds great. Has anybody tried a full boil on this?

 
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Old 06-09-2012, 09:44 PM   #55
jtaguy
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Apr 2012
, NJ
Posts: 26


I never did find Blood oranges, however I used Cara Cara instead. It came out awesome. The orange flavor is not overwhelming but definitely noticeable. This is a beer I will continue to brew, and when I do fine those blood oranges I will buy as many as I can and freeze them for when not in season. I posted a picture of the real thing and the home brew. The home brew is the one on the left and just a little darker. I'd expect the color to be more red with the Blood oranges. Thanks again for the recipe!
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Old 06-18-2012, 01:24 AM   #56
SarcasticHorse
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May 2012
Oakland, CA
Posts: 20
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Here's my bad boy after almost 3 weeks of bottling (did a good 48 hour fridge sit). Forgive the iPhone photo quality.

The orange flavor is not 100% but overall its pretty good. I will definitely try a better version of this once blood oranges are back on the market.
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Old 06-24-2012, 05:37 PM   #57
mward43
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May 2012
Dallas, Texas
Posts: 18


Tasted my first this batch last week after it had been in bottles for about 2.5 weeks, and boy was it good! I went with navel oranges instead of blood oranges (my local grocery store didn't have them in stock at the time) and the flavor was still great, but I'll have to give this recipe another shot using blood oranges just to see the difference. I had this fermenting in a room that averaged about 74 degF and that didn't seem to have any negative effect, so I strongly recommend this recipe to anyone who's dealing with warmer climates. Below is a photo of the first glass poured.
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Old 06-25-2012, 05:33 PM   #58
jamesjensen1068
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Jan 2010
Omaha, NE
Posts: 348
Liked 11 Times on 9 Posts


So glad you guys are enjoying the recipe. I have yet to make it with anything other then the Blood Oranges, with all your great results I'm tempted to try it with a different variety.

Cheers

 
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Old 07-07-2012, 10:27 PM   #59
jtaguy
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Apr 2012
, NJ
Posts: 26


After 6 weeks in the bottle, it cleared up a lot. When I cracked one open at 3 weeks you could not see through at all. At the 5 week mark it looked much clearer and tasted even better. Inspired by this recipe, i plan on making my own and will share it with you all soon. Once I know it turns out great that is!

Thanks again James for the inspiration! Salute!!!

 
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Old 08-14-2012, 01:31 AM   #60
SarcasticHorse
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May 2012
Oakland, CA
Posts: 20
Liked 1 Times on 1 Posts


Hey have any of you guys added light candi syrup to orange witbier recipes to give it more beef?


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Bottled - Green Flash West Coast IPA Clone, Summer Kolsch-Pale-Ale Thingie, Orange Witbier, California Common Schwarzbier

 
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