Fruit Beer Blood Orange Hefeweizen

[nolabrew85]

What about using just an ounce of sorachi (added at the times you provided) instead of splitting between sorachi and cascade? Would that be too bitter or lemony? I guess to each his own, but was wondering how you came to split bw the two. I think I am going to brew this on Thursday or Friday but I might leave out the blood orange syrup of I cannot obtain it by then, so I guess I would have a lemon hefe

 

[SD-SLIM]

What about using just an ounce of sorachi (added at the times you provided) instead of splitting between sorachi and cascade? Would that be too bitter or lemony? I guess to each his own, but was wondering how you came to split bw the two. I think I am going to brew this on Thursday or Friday but I might leave out the blood orange syrup of I cannot obtain it by then, so I guess I would have a lemon hefe

I have a lemon lime Hef recipe on this site....the reason for the split is to decrease the bitterness and to create various depths of flavor from the hops....having said that, since its your beer, feel free to adjust the recipe in any way to accommodate your tastes. Also if you can't find the syrup locally, try going to Toranis site and they will tell you the closest vendor or just google and order on line...I believe through amazon it was only $3 to ship!

 

[SD-SLIM]

Ha! We just have Walmart and a clone here. I bought blood oranges throughout their season without realizing what their season was. Guess I can always plan ahead for next winter.

I didn't even know Walmart carried them!

 

[integra93ls]

I just went onto there site and the have a store online now. I think I will be trying a bunch of the flavors. What have you tried slim?

 

[SD-SLIM]

I just went onto there site and the have a store online now. I think I will be trying a bunch of the flavors. What have you tried slim?

I have used vanilla, peanut butter, raspberry, grapefruit and blood orange

 

[integra93ls]

Did they all taste like the real thing.

 

[Pratzie]

adding this to my todo list, it sounds delicious

 

[sfrisby]

I have used vanilla, peanut butter, raspberry, grapefruit and blood orange

You mind sharing which of those you thought we're worth using again in a recipe?

 

[SD-SLIM]

You mind sharing which of those you thought we're worth using again in a recipe?

I liked them all except for peanut butter...I haven't perfected my peanut butter porter recipe, so it could be the recipe versus the syrup.

 

[sfrisby]

I liked them all except for peanut butter...I haven't perfected my peanut butter porter recipe, so it could be the recipe versus the syrup.

Not to get to far OT, but have you tried the powdered PB2? I am planning on trying that for the first time with a Reese's Porter later in the summer.

 

[SD-SLIM]

Not to get to far OT, but have you tried the powdered PB2? I am planning on trying that for the first time with a Reese's Porter later in the summer.

I have and it works ok...for my money and time, I like to take peanut butter, remove the lid, then cover with a towel and rubber band it down so nothing can get in to it...stick it in the window for a few days.....at this point it should be all dried out and ver little oil....I then chop it in a mixer or by knife until its a fine powder! That will give you the best peanut flavor, with no head destroying oils!

 

[sfrisby]

I have and it works ok...for my money and time, I like to take peanut butter, remove the lid, then cover with a towel and rubber band it down so nothing can get in to it...stick it in the window for a few days.....at this point it should be all dried out and ver little oil....I then chop it in a mixer or by knife until its a fine powder! That will give you the best peanut flavor, with no head destroying oils!

Im fascinated. So put it all together and flip the jar so the oil drips out and absorbed by the towels or upright and the oils "evaporate"?

 

[SD-SLIM]

Do it up right at first, flip if its still pooled...but make sure it's dried out...I live in Texas, so the warmer weather might speed things up!

 

[sfrisby]

Do it up right at first, flip if its still pooled...but make sure it's dried out...I live in Texas, so the warmer weather might speed things up!

This is so going to happen.

 

[dudius]

This is so going to happen.

Seconded

 

[Johnnyhitch1]

Correst me if im wrong but you need to get an all natraul PB because skippy and jiffy (???) are emsulfied so the peanut does not seperate from the oil.

 

[SD-SLIM]

Correst me if im wrong but you need to get an all natraul PB because skippy and jiffy (???) are emsulfied so the peanut does not seperate from the oil.

Well yes and no...first off all peanut butter is made with all natural ingredients, but Jiff and skippy add sugar, molasses and vegetable oil....all natural peanut butter is just absent the molasses and vegetable oil....so natural peanut butter will dry out faster, but doesn't taste as good as the other brands.

 

[Aa760]

Ok, so back to the blood-orange wheat ale discussion. I did this brew with pacman yeast and I think it wound up a bit over attenuated. I racked the cooled work onto about a gallon of pasteurized, frozen and then thawed blood orange juice and meat. I also added the vodka soaked zest of a couple of the blood oranges to the batch when it was transferred to secondary. The orange essence is definitely present, but the body seems a little thin. Head is limited as well, which is surprising since it is a wheat beer. Perhaps it is just still young? It's about 6 weeks old. I like the idea of a wheat beer with American yeast to highlight the orange and wheat flavors. I think if I were to do it again, I might opt for a safale 04, to leave some residual sweetness to compliment the wheat and orange. Any thought? Comments? Other ideas?

 

[strength3power]

Brewed this twice. First batch the fermented leaked and we lost 2.5 gallons. Brewed a second batch on faith ( hadn't tasted first batch yet). My brewing mentor finished off the small batch to free up a keg and praised it highly. Second batch finished at 6.4% and is currently conditioning until I get home mid June. I cant wait

 

[SD-SLIM]

Brewed this twice. First batch the fermented leaked and we lost 2.5 gallons. Brewed a second batch on faith ( hadn't tasted first batch yet). My brewing mentor finished off the small batch to free up a keg and praised it highly. Second batch finished at 6.4% and is currently conditioning until I get home mid June. I cant wait

I think you will like it...it's not your normal beer, but you sure could drink every day!

 

[SD-SLIM]

Ok, so back to the blood-orange wheat ale discussion. I did this brew with pacman yeast and I think it wound up a bit over attenuated. I racked the cooled work onto about a gallon of pasteurized, frozen and then thawed blood orange juice and meat. I also added the vodka soaked zest of a couple of the blood oranges to the batch when it was transferred to secondary. The orange essence is definitely present, but the body seems a little thin. Head is limited as well, which is surprising since it is a wheat beer. Perhaps it is just still young? It's about 6 weeks old. I like the idea of a wheat beer with American yeast to highlight the orange and wheat flavors. I think if I were to do it again, I might opt for a safale 04, to leave some residual sweetness to compliment the wheat and orange. Any thought? Comments? Other ideas?

Couple of thoughts....your yeast selection on this beer will effect the overall flavor, additionally you may have added the vodka to your beer...this would increase the alcohol content while decreasing the flavor, time will mellow this out!

 

[fenners]

[wrong thread]

 

[BigRedHopHead]

Brewed this up a week ago. Followed recipe exactly. Had the syrup shipped from Amazon. Brew day went well, no issues. O.G. was 1.059, so good there. Added the 1.75L simply lemonade + 8oz blood orange syrup 3 days after. I used one of my spiedel tanks to ferment this guy since blowoff can be an issue. No problems in the spieled plenty of head space. This beer will go on tap for our 4th of July block party!! Can't wait!! will post pics after with a review.

 

[Bonnerhaus]

Marking for reference, love your recipes slim!

 

[SD-SLIM]

Marking for reference, love your recipes slim!

I think you will like this one...the key to its success is to make the blood orange aid taste good enough for you to drink as a freaky kinda lemonade, before you dump it in your beer.....I like tart sweet lemonades, so adjust to your taste buds and you will fall in love with this one!

 

[Bonnerhaus]

Slim, or anyone that has used it, have you ever done this using Brewferm Blanche?

 

[sfrisby]

When you say Torani extract, is that different from the 750ml bottles of syrup as seen below?

 

[SD-SLIM]

Slim, or anyone that has used it, have you ever done this using Brewferm Blanche?

I haven't tried that yeast with this recipe yet....however it's a good yeast, but very, very explosive!

 

[SD-SLIM]

When you say Torani extract, is that different from the 750ml bottles of syrup as seen below?

Sorry meant to say syrup....yes it's the same, but do not use sugar free!

 

[nolabrew85]

So I made this and left in primary for 45 days (mostly because I was too busy to bottle sooner). Do I need to add more yeast when bottling if I am bottle carbing with primary sugar or will it carb enough well enough with whatever yeast is still in suspension?