Fruit Beer All Grain Blood Orange Hefeweizen - Home Brew Forums
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Old 03-06-2013, 11:16 PM   #1
heyblinkin
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May 2012
Oak Park, IL
Posts: 92
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Recipe Type: All Grain   
Yeast: WY3068   
Yeast Starter: Yes   
Batch Size (Gallons): 5   
Original Gravity: 1.048   
Final Gravity: 1.010   
IBU: 12   
Boiling Time (Minutes): 90   
Color: 4   
Primary Fermentation (# of Days & Temp): 21   
Additional Fermentation: none   
Secondary Fermentation (# of Days & Temp): none   
Tasting Notes: Crisp traditional hefeweizen with great blood orange flavor and aroma   

When I first started brewing I brewed the extract version, from Extreme Brewing. A couple years after going all grain I converted, and tweaked this recipe. I prefer the double decoction mash, but this can certainly be brewed with a single infusion.

Blood Oranges start being sold in late December. I live in the midwest, so this is a great beer to drink in the late winter months, look out the window and dream of the upcoming spring.

Grain:
5 lbs German Wheat Malt
4 lbs German Pilsner
1 lbs Munich Malt
1 lbs Rice Hulls (optional)

Mash: Double Decoction
I use the classic double decoction posted here: http://www.homebrewtalk.com/wiki/ind...uble_Decoction

Boil/Steep:
.5 oz Saaz @ 90 minutes
.5 oz Saaz @ 20 minutes

2 oz of fresh grated Blood Orange Peel, and 16 oz of chopped up Blood Orange fruit (remove the pith). Add both to a mesh bag during the last two minutes of the boil, turn off the heat and let rest for 20 minutes. Then cool.

Fermentation:
21 days @ 68 degrees F, using WY3068


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Old 03-07-2013, 12:11 AM   #2
techbrewie
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Nov 2012
Fargo, ND
Posts: 341
Liked 31 Times on 27 Posts


This post made me cream ale in my tighty whiteys. looks amazing man!


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Old 03-07-2013, 02:35 AM   #3
heyblinkin
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May 2012
Oak Park, IL
Posts: 92
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Thanks for the very graphic complement.

 
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Old 03-12-2013, 03:57 PM   #4
high5apparatus
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Mar 2012
Saint Louis, MO
Posts: 278
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I do a blood orange wheat with a slightly different process for the oranges. From my recipe notes:

"Peel 4 blood oranges and discard half of the peels. Zest the remaining peels and cut up the fruit. Bring fruit and zest to 160f in 1/2 gallon of water, turn off heat and let steep as it cools. Once young beer is in the primary fermenter, add the entire liquid/peel/fruit mash and aerate, then pitch yeast.

I ended up taking the zest and the fruit and throwing them into the blender to make a puree. I put that in a grain sock and into the 1/2 gallon of water to heat, cool, and throw into the fermenter. I dumped the cooled wort right on top."
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Manta Brewing
Bottled: Chili Beer, Bourbon Aged Apfelwein Cider
Fermentation: Bourbon Honey Ale, Olde English IPA
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Old 03-12-2013, 03:57 PM   #5
Jeepinctbrewer
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Jan 2012
Hartford, CT
Posts: 549
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Quote:
Originally Posted by techbrewie
This post made me cream ale in my tighty whiteys. looks amazing man!
Lmao !
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Old 03-12-2013, 04:00 PM   #6
high5apparatus
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Mar 2012
Saint Louis, MO
Posts: 278
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Were you as surprised as I was that the "blood" in the blood orange dissipates? I was hoping for more red in mine.
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Manta Brewing
Bottled: Chili Beer, Bourbon Aged Apfelwein Cider
Fermentation: Bourbon Honey Ale, Olde English IPA
Pipeline: Citra Pounding XIPA, Vanilla Cream Ale
http://www.brewtoad.com/users/10067

 
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Old 03-14-2013, 02:55 AM   #7
heyblinkin
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May 2012
Oak Park, IL
Posts: 92
Liked 14 Times on 11 Posts


Quote:
Originally Posted by high5apparatus View Post
I do a blood orange wheat with a slightly different process for the oranges. From my recipe notes:

"Peel 4 blood oranges and discard half of the peels. Zest the remaining peels and cut up the fruit. Bring fruit and zest to 160f in 1/2 gallon of water, turn off heat and let steep as it cools. Once young beer is in the primary fermenter, add the entire liquid/peel/fruit mash and aerate, then pitch yeast.

I ended up taking the zest and the fruit and throwing them into the blender to make a puree. I put that in a grain sock and into the 1/2 gallon of water to heat, cool, and throw into the fermenter. I dumped the cooled wort right on top."
I have tried similar methods before. My way has more to do with me being lazy. For me its just easier to throw it all in at flame out, let sit for 20 minutes, remove, then ferment undisturbed. I'm pretty happy with the blood orange favor and aroma I get this way. As far as sanitation goes I should probably boil it for a minute but I'm counting on the wort being hot enough, for long enough after the boil to kill off any possible infections. I think your way is the way Sam recommends in Radical Brewing?

Unfortunately blood oranges don't do much to the color, but the flavor is noticeably different from other oranges I've brewed with (better in my opinion).

 
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Old 03-14-2013, 01:23 PM   #8
high5apparatus
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Mar 2012
Saint Louis, MO
Posts: 278
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I remember doing a lot of research on how people use the blood orange and I think I did end up using the Dogfish Head method. Very astute observation. This was my bottlemark cap:

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Manta Brewing
Bottled: Chili Beer, Bourbon Aged Apfelwein Cider
Fermentation: Bourbon Honey Ale, Olde English IPA
Pipeline: Citra Pounding XIPA, Vanilla Cream Ale
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Old 03-16-2013, 01:08 AM   #9
heyblinkin
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May 2012
Oak Park, IL
Posts: 92
Liked 14 Times on 11 Posts


Nice. I'd love to be able to get a nice red color from the Blood Oranges, like your logo.

 
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Old 03-16-2013, 01:48 PM   #10
high5apparatus
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Mar 2012
Saint Louis, MO
Posts: 278
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I was thinking of changing the color with some different grains, but that would change the flavor. I did cheat the last time and added some red food coloring. This beer was for SWMBO and I wasn't not going to explain to her that her "Dexter Beer" didn't look like blood.


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Manta Brewing
Bottled: Chili Beer, Bourbon Aged Apfelwein Cider
Fermentation: Bourbon Honey Ale, Olde English IPA
Pipeline: Citra Pounding XIPA, Vanilla Cream Ale
http://www.brewtoad.com/users/10067

 
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