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Old 04-03-2013, 11:33 PM   #1
Evan_Irish
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Aug 2012
Oak Harbor, WA
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I need some help fellow home brewers! I need some ideas for a five gallon batch(all grain) to make this blood orange IPA for my friends wedding. It both his and his soon to be wife's favorite fruit and they both love IPA's so I figured its the least I could do. Thanks in advance.



 
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Old 04-03-2013, 11:37 PM   #2
bigbeergeek
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Sep 2008
Visalia, CA
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No personal experience here, but I've read that fermented orange juice tastes like vomit. I would either just use the zest from a bunch of fruit or halt fermentation chemically and add fresh juice when the beer is finished.


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Old 04-05-2013, 10:36 PM   #3
Evan_Irish
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Aug 2012
Oak Harbor, WA
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Well I know Flying Dog is doing a Blood Orange IPA and I wish I knew how they were adding the flavor.

 
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Old 04-05-2013, 11:36 PM   #4
TechyDork
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Dec 2008
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Couldn't you just add the fruit to the secondary for a few days? I have done this with wheat beers, should work just as well for an IPA. maybe add some zest to the boil?

 
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Old 04-06-2013, 12:31 AM   #5
KingJim
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Mar 2013
Houston, Texas
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The idea sounds delicious.
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Old 04-06-2013, 01:02 AM   #6
TheBrewWarrior
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Mar 2013
Louisville
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What type(s) of hops are you thinking? Maybe citra?

 
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Old 04-06-2013, 04:01 PM   #7
Lupulinds
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Jun 2011
Alexandria, VA
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The Flying Dog website says they use blood orange peel (read: zest, no white part) and juice. The hops are Warrior, Citra, and Galaxy, and I figure that combo helps make it more citrusy.

I have gotten good orange flavor and aroma using zest in the last 5-10 minutes of the boil. One time I put 2 cups freshly squeezed Cara Cara orange juice at flameout in a 5-gallon Hitachino Nest white ale clone, but couldn't detect much orange from it. I didn't get vomit, though. I think increasing the amount would've helped give it more of a citrus tang.

 
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Old 04-06-2013, 06:10 PM   #8
bigbeergeek
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Sep 2008
Visalia, CA
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What about halting fermentation, adding fresh juice to the keg and force carbing it?
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Old 04-06-2013, 07:17 PM   #9
haerbob3
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Apr 2013
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I would look into using the essential oils available for cooking. Add at bottling or kegging

 
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Old 04-08-2013, 03:34 PM   #10
high5apparatus
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Mar 2012
Saint Louis, MO
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Link to recipe below. My notes on how I processed the blood oranges are in the recipe notes.
http://hopville.com/recipe/1253915


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