Use all of the orange. I grated the zest and roughly chopped them up and boiled them to kill off any bacteria and release the oranginess. While boiling I used a potato masher to release more of the juices, cooled it then added it to the wort without a bag. I separated the pulp out when racking.so i am still kinda confused on the oranges part? I bought a bag to put the oranges. Am I just using the zest or the whole orange. thanks.
I wouldn't age it on purpose. Most wheats are best young and don't age as well as most beers.Made the recipe, turned out quite well.
Going to let it age until June/July for summer BBQ's.
Fortunately, we actually had blood oranges here in Yellowknife (big surprise), so followed recipe instructions and it turned out quite well.
Thanks for the recipe.
Funny enough, that comment is actually perfect! I was hoping to boost the sweetness as I’m more of a fruity drinker. This recipe just sounded pretty darn good and wanted to give it a try. Started wondering though if the puree would really just impart more of just flavor and not the sweetness though.I've used puree in a number of recipes when I can not get blood oranges, you have to be careful not to use to much or it comes out too sweet.
Are you kegging or bottling? Easy to backsweeten if kegging; just add your desired sugar source (honey or blood orange purée?) into the keg and taste. Repeat until desired sweetness is achieved.What would be a good way to sweeten this back up? I dropped to a 1.002 fg