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Old 03-20-2012, 06:08 PM   #1
mewithstewpid
Recipes 
 
Jan 2011
Rocky Hill, CT
Posts: 1,075
Liked 209 Times on 136 Posts


Recipe Type: Extract   
Yeast: Wyeast 3068 Weihenstephan   
Yeast Starter: yes!!!   
Batch Size (Gallons): 5.5   
Original Gravity: 1.049   
Final Gravity: 1.012   
IBU: 36   
Boiling Time (Minutes): 60   
Color: 7.0   
Primary Fermentation (# of Days & Temp): 20   
Tasting Notes: Orange, citrus, fruit, floral notes   

OK, this one may get some looks, but it really is amazing. I gave this to my skeptical, hefeweizen-hating friends and they were blown away. It is a very simple recipe with an absurd amount of hops, which allows the hop flavor and aroma to break through wyeast 3068's presence (trust me, you need a lot of hops). It is basically the "Blood Orange Hefeweizen" brew with a hop-twist. I brewed this as an extract batch, but can easily be converted to all-grain:

Step 1: Prepare Blood Orange Tea

6 large blood oranges (8 if they are on the small side)

1. Boil 1/2 gallon of water and cool to 170.
2. While water is cooling, zest 6 blood oranges (or 8 if you are using the smaller ones)
3. Once they have been zested, cut the oranges in half and place into a muslin bag.
4. Place blood orange zest and halves in the 170deg water. Steep for entire duration or boil (basically just leave it and forget about it!)


Step 2: Wort
(Again, I have only done the extract version!)

Extract:

1. In 5 gallon pot, boil 3.5 gallons of water
2. Add 6lb Bavarian Wheat DME (Briess, 65% wheat, 35% barley)


All Grain (Batch Sparge): (@ 70% efficiency, 1.25qt/lb mash)

1. Heat 12.5qts water to 166deg
2. Add grains:
6lb Wheat Malt
.5lb Flaked Wheat
3.5lb Pilsner Malt
3. Mash @154deg for 60min
4. Batch Sparge with 18qts Water @170deg


Partial Mash: (70% efficiency, 1.25qt/lb)

1. Heat 5qts water to 166deg
2. Add Grain:
2.5lb Wheat Malt
1.5lb Pilsner Malt
3. mash @154 for 60min
4. Sparge with 5qts 170deg water
5. Top up to 3.5 gallons total, bring water to a boil
6. Add 3lb Briess Bavarian Wheat DME


Step 3: Hop Additions
It seems like a lot, but 3068 will mask a lot of the hop goodness, so a fair amount of hopping is required to come through in the finished beer!

1oz Cascade pellets 60min
1oz Cascade pellets 20min
1oz Cascade pellets 10min
1oz Citra pellets 5min
1oz Citra pellets 0min

Dry Hop 2oz Citra Leafs for 10 Days


Step 4: Fermentation and after

1. Cool wort
1a. If extract/partial mash, top up to about 5 gallons in the fermenter.
3. Dump entire blood orange tea into fermenter, oranges and all!!!!
2. Pitch healthy starter of 3068
3. Ferment @ around 65 for 10 days
4. Dry hop directly in the primary fermenter for 10 days
5. Bottle condition with 1cup corn sugar, condition at room temp for 2 weeks


This beer really is fantastic. If is very citrusy, fruity, and floral, a really great summer beer!

Pictures:

here are the blood oranges:
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Dump the ENTIRE contents of the blood orange tea into the primary fermenter:
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Beer (this thing has an AMAZING rocky head that lasts forever!):
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I really hope you enjoy this one!

Rich



 
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Old 03-27-2012, 04:37 PM   #2
mewithstewpid
Recipes 
 
Jan 2011
Rocky Hill, CT
Posts: 1,075
Liked 209 Times on 136 Posts


Brewed this again:

Oranges zested and cut:

Click image for larger version

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orange tea (no muslin bag this time):

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Hops (less the 2oz leafs for dry hopping):

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In the fermenter:

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Old 03-27-2012, 05:35 PM   #3
jIM_Ohio
Recipes 
 
Jan 2008
Posts: 41

Quote:
Originally Posted by mewithstewpid View Post
OK, this one may get some looks, but it really is amazing. I gave this to my skeptical, hefeweizen-hating friends and they were blown away. It is a very simple recipe with an absurd amount of hops, which allows the hop flavor and aroma to break through wyeast 3068's presence (trust me, you need a lot of hops). It is basically the "Blood Orange Hefeweizen" brew with a hop-twist. I brewed this as an extract batch, but can easily be converted to all-grain:

Step 1: Prepare Blood Orange Tea

6 large blood oranges (8 if they are on the small side)

1. Boil 1/2 gallon of water and cool to 170.
2. While water is cooling, zest 6 blood oranges (or 8 if you are using the smaller ones)
3. Once they have been zested, cut the oranges in half and place into a muslin bag.
4. Place blood orange zest and halves in the 170deg water. Steep for entire duration or boil (basically just leave it and forget about it!)


Step 2: Wort
(Again, I have only done the extract version!)

Extract:

1. In 5 gallon pot, boil 3.5 gallons of water
2. Add 6lb Bavarian Wheat DME (Briess, 65% wheat, 35% barley)


All Grain (Batch Sparge): (@ 70% efficiency, 1.25qt/lb mash)

1. Heat 12.5qts water to 166deg
2. Add grains:
6lb Wheat Malt
.5lb Flaked Wheat
3.5lb Pilsner Malt
3. Mash @154deg for 60min
4. Batch Sparge with 18qts Water @170deg


Partial Mash: (70% efficiency, 1.25qt/lb)

1. Heat 5qts water to 166deg
2. Add Grain:
2.5lb Wheat Malt
1.5lb Pilsner Malt
3. mash @154 for 60min
4. Sparge with 5qts 170deg water
5. Top up to 3.5 gallons total, bring water to a boil
6. Add 3lb Briess Bavarian Wheat DME


Step 3: Hop Additions
It seems like a lot, but 3068 will mask a lot of the hop goodness, so a fair amount of hopping is required to come through in the finished beer!

1oz Cascade pellets 60min
1oz Cascade pellets 20min
1oz Cascade pellets 10min
1oz Citra pellets 5min
1oz Citra pellets 0min

Dry Hop 2oz Citra Leafs for 10 Days


Step 4: Fermentation and after

1. Cool wort
1a. If extract/partial mash, top up to about 5 gallons in the fermenter.
3. Dump entire blood orange tea into fermenter, oranges and all!!!!
2. Pitch healthy starter of 3068
3. Ferment @ around 65 for 10 days
4. Dry hop directly in the primary fermenter for 10 days
5. Bottle condition with 1cup corn sugar, condition at room temp for 2 weeks


This beer really is fantastic. If is very citrusy, fruity, and floral, a really great summer beer!
This looks good.

Can you explain "zest oranges"- that means grate them, right? How many Oz of orange peel do you want, and when is this added (boil or later?).

Thx.

jIM
__________________
Beer #1 Is a Hefeweizen, bottled around 3/16
Beer #2 Is a Belgian Wheat, bottled around 3/23
Beer #3 Is a different Belgian Wheat, in secondary on 3/23
Beer #4 is a Dunkel brewed on 3/26
Beer #5 will be a Hefe (different recipe)
Beer #6 will be a Hefe which is a gift for my aunt's 50th birthday in June

 
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Old 03-27-2012, 10:14 PM   #4
mewithstewpid
Recipes 
 
Jan 2011
Rocky Hill, CT
Posts: 1,075
Liked 209 Times on 136 Posts


Quote:
Originally Posted by jIM_Ohio View Post
This looks good.

Can you explain "zest oranges"- that means grate them, right? How many Oz of orange peel do you want, and when is this added (boil or later?).

Thx.

jIM
I zest them with a cheese grater. I zest 6 oranges, all the way around the orange. Im not sure of how many ounces it is, but in one of the pictures in my second post you can see the oranges in one plate and the total amount of zest i obtained in a plate to the left.

The zest and orange halves are added to the orange "tea" which is steeped then added directly to the primary

 
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Old 03-28-2012, 06:20 PM   #5
Bryaninphx
Recipes 
 
Feb 2012
Phoenix, Arizona
Posts: 10


This looks great. I love the idea of blood oranges rather than berries. With summer around the corner, I will definitely be brewing this in the coming weeks. Thank you so much for sharing!

 
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Old 04-04-2012, 05:44 PM   #6
Lazersgopewpew
Recipes 
 
Mar 2012
Los Angeles, CA
Posts: 51
Liked 1 Times on 1 Posts


I'm curious tho, the pith from the oranges didn't add any kind of bitterness to the beer?

 
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Old 04-05-2012, 03:01 PM   #7
mewithstewpid
Recipes 
 
Jan 2011
Rocky Hill, CT
Posts: 1,075
Liked 209 Times on 136 Posts


Quote:
Originally Posted by Lazersgopewpew View Post
I'm curious tho, the pith from the oranges didn't add any kind of bitterness to the beer?
no, none that was detectable to me.

When zesting the oranges i was careful to only use the outer peel to not get any pith in the orange tea

 
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Old 04-05-2012, 03:36 PM   #8
jIM_Ohio
Recipes 
 
Jan 2008
Posts: 41

Quote:
Originally Posted by mewithstewpid View Post
I zest them with a cheese grater. I zest 6 oranges, all the way around the orange. Im not sure of how many ounces it is, but in one of the pictures in my second post you can see the oranges in one plate and the total amount of zest i obtained in a plate to the left.

The zest and orange halves are added to the orange "tea" which is steeped then added directly to the primary
I just caught something (please confirm to verify my understanding).

The oranges are used 3 times...


1) grate (zest) the orange peel and create orange tea
2) the actual oranges are included in orange tea
3) The tea is added to the fermenter, and is not part of the boil/wort
4) the actual oranges stay in the fermenter
__________________
Beer #1 Is a Hefeweizen, bottled around 3/16
Beer #2 Is a Belgian Wheat, bottled around 3/23
Beer #3 Is a different Belgian Wheat, in secondary on 3/23
Beer #4 is a Dunkel brewed on 3/26
Beer #5 will be a Hefe (different recipe)
Beer #6 will be a Hefe which is a gift for my aunt's 50th birthday in June

 
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Old 04-06-2012, 01:10 AM   #9
mewithstewpid
Recipes 
 
Jan 2011
Rocky Hill, CT
Posts: 1,075
Liked 209 Times on 136 Posts


Quote:
Originally Posted by jIM_Ohio

I just caught something (please confirm to verify my understanding).

The oranges are used 3 times...

1) grate (zest) the orange peel and create orange tea
2) the actual oranges are included in orange tea
3) The tea is added to the fermenter, and is not part of the boil/wort
4) the actual oranges stay in the fermenter
Correct!

ajzimme Likes This 
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Old 04-13-2012, 01:26 PM   #10
Wheatmeister
Recipes 
 
Aug 2010
Columbus
Posts: 146
Liked 7 Times on 5 Posts


I actually just brewed an Orange wheat last Sunday using alot of your process as my basis for my recipe.

My batch was AG, and I used harvested Bells yeast from a fresh 6 pack of Oberon.

#4 White wheat
#3 Pils
#1 Gambrinus honey malt
#1 Flaked wheat
#.5 Rice hulls
1oz Citra for 60 1oz Citra last 5
1/3 cup orange zest last 5
Flour slurry added with 15 left in boil
OG=1.047

I used 6 monstrous oranges, zested all of them and juiced them. set aside 1/3 cup of the zest for last 5 addition and stuffed everything (oranges, juice, zest) in muslin bags and pastuerized. I dumped all the juice through the muslin bags with the intention that they'll retain the pulp, i didnt want that in the bottom of my keg. Racked into primary on top of that.



 
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