BadgerBrew3r
Active Member
Thanks! I'll give it a shot and let you know!
Does anyone have a link or web address for the lollipop store?I buy mine all online from that lollipop store....it's cheap!
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Quick question, I was using brewers friend and 8lbs of extract seemed alot? I get an OG of 1.058?Hello, sorry I thought I had already posted that....in order to brew the extract, the only version that came close to me was the following:
- 8lbs of Wheat Liquid Extract
- 1.5lbs of Brown Sugar
- follow rest of recipe (hop schedule, yeast, orange aid, fermentation)
Thanks, rechecked and sure enough I must have entered oz instead of lbs for an ingredient. Thanks again!Ken. Can't do the calc now but 11lb of grain is way more than 1.035. I'd check your calc again.
Hi,2 questions
First what can I do to modify to make it a partial mash, I am not setup yet for all grain but dont want to do all extract?
Did you use a full packet of both yeasts? Or 1/2? Planning on trying a 2.5 gal batch of thisStarted brewing this earlier today and realized that I only had 0.5lb of Vienna...Decided to cut everything in half and brew a 2.5gal batch for now. Hopefully cutting all the ingredients in half was the right move. Also used Centennial instead of Cascade since that's what I had on hand.
i made a small starter of each, pitched half and saved the other half.Did you use a full packet of both yeasts? Or 1/2? Planning on trying a 2.5 gal batch of this
Curious why the calcium chloride?Hi,
I just tried plugging some numbers into brewers friend and came up with this PM recipe. The original recipe stated that the base volume of this beer was 5 gallons so I made this for a 5 gallon batch...to be topped off with the orangeade. If anyone has any suggestions please let me know.
HOME BREW RECIPE:
Title: Blood Orange Hefe
Brew Method: Partial Mash
Style Name: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 3 gallons
Boil Gravity: 1.101
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.060
Final Gravity: 1.018
ABV (standard): 5.54%
IBU (tinseth): 12.61
SRM (morey): 5.6
FERMENTABLES:
3 lb - American - White Wheat (34.2%)
0.5 lb - American - Vienna (5.7%)
0.175 lb - German - Acidulated Malt (2%)
4.25 lb - Liquid Malt Extract - Extra Light (48.4%)
0.85 lb - Light Brown Sugar (9.7%)
HOPS:
0.25 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 60 min
0.25 oz - Sorachi Ace, Type: Pellet, AA: 11.1, Use: Boil for 20 min
0.25 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 20 min
0.25 oz - Sorachi Ace, Type: Pellet, AA: 11.1, Use: Boil for 7 min
MASH GUIDELINES:
1) Temp: 158 F, Time: 45 min, Amount: 4.375 qt
OTHER INGREDIENTS:
0.5 oz - Orange Zest, Time: 5 min, Type: Other, Use: Boil
YEAST:
Wyeast - German Ale 1007
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Low
Optimum Temp: 55 - 68 F
Fermentation Temp: 62-66 F
Pitch Rate: 1.0 (M cells / ml / deg P)
Water Notes:
-Distilled or RO water
-Use just over 1/4 tsp of calcium chloride in mash, then add another 3/4 teaspoon at beginning of boil.
NOTES:
***3rd DAY ADDITIONS***
Blood Orangeade:
1 x 1.75 liter of Simply Lemonade mixed with 8 to 9 ounces of Torani Blood Orange Extract, sample to see if you like the flavor before adding....add after 3 to 4 days of vigorous fermentation has ended, also dont forget to add Wyeast 3333 at this time, blow off tube recommended.
-No Secondary, Just ferment completely and bottle.
I had to leave my Wyeast 1007 with the included starter on the countertop due to time constraints. All together it sat for ~24 hours since it had to warm up initially after breaking the food pack. I haven't used this yeast before, should I be concerned that there hasn't been any visual fermentation in 8 hours (I know it can take 24 to 48 hrs) since pitching? Should I pitch additional yeast or just wait out the 48 hrs?All Grain
6.00lbs Pale Malt (2 Row)
4lbs White Wheat Malt
1lb Vienna Malt
1lb Light Brown Sugar
****Mash 158 for 45 minutes****
0.25 Cascade Hops at 60 Minutes
0.25 Sorachi Ace 20 minutes
0.25 Cascade Hops 20 minutes
0.25 Sorachi Ace 7 Minutes
0.50 Orange Zest 5 Minutes
2 yeast...Wyeast 1007 and Wyeast 3333
Wyeast 1007 and starter used to start fermentation
Wyeast 3333 used when you add blood orangeade, no starter
****Start Vigorous Fermentation****
After Vigorous Fermentation subsides (3 days), add Blood Orangeade
****Ferment for a minimum of 3 weeks****
I used to use fresh blood oranges for this recipe and if you would like to, feel free to email me and I will give you the instructions...but cautious, several people screwed it up by getting some of the white skin in the mixture.
Here is the recipe for the blood orangeade:
1 x 1.75 liter of Simply Lemonade mixed with 8 to 9 ounces of Torani Blood Orange Extract, sample to see if you like the flavor before adding....add after 3 to 4 days of vigorous fermentation has ended, also dont forget to add Wyeast 3333 at this time, blow off tube strongly recommended for this recipe...if you do not have a blow off tube, then sanitize a piece of aluminum foil and lightly form an upside down cap on top of your fermentor neck...this will allow more gas to escape and will prevent wild yeast from invading...make sure foil comes down the neck by an inch.
This is the 18th and final version of this recipe for me, I tried to make it fool proof so that everyone can enjoy this one!
Some questions I know some people will ask:
- Extract Version - Yes, give me a couple of weeks to make it and test it before I post...in the interm, you can use the extract base from my Lemon Lime Hefe, just add brown sugar, change hops and use bloodaide.
-Secondary Fermentation - No, I rarely use secondary fermentation, because these yeast will kick some sugar ass and make a great beer, so why remove them!
-Subs - Feel free to sub what you want, I know I had 18 versions of this and finally found this one to be a great beer.
-Dual Yeast - I made several versions of this beer and couldnt find the right yeast, both of these applied at different times did what I was looking for...created a damn good beer!
-Torani Syrup - Google it and you can buy it on line, or at a restaurant/coffee supply place.
- 5 or 6 Gallon Recipe - The base is 5 Gallons + Bloodade
-IBU's/Gravity or Color dont Match - I use Beersmith as a recording tool, sometimes their may be calculation errors, but if you make great beer than the rest is kind of irrelevant to me...unless it prevents me from making beer.
I threw one of these in the fridge Monday because the PET bottle was hard as a rock after only a couple of days. Tasted it today and the off taste was completely gone. Pretty good body and not overly sweet or tart. @7.99% abv. (I deviated from the recipe a bit) it wasn't too dry. This will be done again and again. Next bottle I pour I will get a picture and post.
I threw one of these in the fridge Monday because the PET bottle was hard as a rock after only a couple of days. Tasted it today and the off taste was completely gone. Pretty good body and not overly sweet or tart. @7.99% abv. (I deviated from the recipe a bit) it wasn't too dry. This will be done again and again. Next bottle I pour I will get a picture and post.
Glad it helped. I shared these at a family get together with some 50+ extended family ( 20+ wee ones running around ). I hid 2 bottles. My cousins, brothers, and their wives sucked it all down within 2 hours. I'd say it was a hit, turned out way better than I expected.I read this post before I brewed this recipe and made a note not to let it ferment for more than 3 weeks. In fact I bottled it at about 18 days.
After chilling I transferred to a 5 gallon fermenter and a 1 gallon fermenter. I pitched safale US-05. After 4 days of fermentation I put the fresh squeezed orangeade mix and the safale US-06 in the 5 gallon carboy only. I left the 1 gallon fermenter alone.
Anyway, as soon as I removed the airlock from both carboys when I was ready to bottle, I noticed an off aroma coming from both. It smelled somewhat rubbery like the stopper the airlock was in?? The smell carried over to the bottling bucket too. There was no sign of infection and both hydrometer samples tasted fair, just had this strange aroma. I haven't noticed it in the 6 other beers I have brewed including batches with safale us-05.
Anyone have similar experiences?
Thanks WDD78 for the reassurance, I hope mine conditions well too.
I would keep it below 70°F for sure, the cloudiness should clear up with conditioning and a week or two in the refrigerator. Take it to 3 weeks minimum and take gravity readings every 3 days or so. I took mine to 4 weeks before bottling and it turned out great.I've never made a hefeweizen so I'm not certain if the wort is too cloudy or not. It should be hazy but it looks densely tan, like muddy river water. The only factor I can think of is that the fermentation has been slow because the basement is below 70. It's been two weeks in the primary and all the notes say to keg it before 3 weeks are up. Should it be moved to warmer temperatures for the final week and should the color be of concern? Thanks in advance for your advice.