Fruit Beer Blood Orange Hefeweizen

[sfrisby]

I tried a batch where I back sweetened with the same torani syrup and turned out quite well.

 

[BeWilder]

Just the syrup? Recall how much you used? I do 5G batches.

 

[BeWilder]

Just the syrup? Recall how much you used? I do 5G batches.

In hindsight, I realize asking how much you used was a silly question. I added about 4 oz. and force carbed the keg. Hopefully they did the trick!

 

[BeWilder]

Duplicate post

 

[jlflorance]

I had a very hard time controlling my fermentation temps this time around (I use an icewater bath). I usually float in the 64-65 range, but my basment has been abnormally warm so this batch has been 66-68.

Does anyone forsee any potential problems with this flavor wise? What temps do you normally ferment this beer at?

 

[jlflorance]

I brewed this on 8/3, hit the O.G., and added the syrup and extra yeast on 8/8. I just checked the gravity and it is down to 1.02. Is it possible that it will drop to 1.01 in the next couple of weeks?

Also, did anyone else's taste like orange right away? Mine tastes like a lemon-wheat. I am hoping the orange will come through.

 

[Culln5]

Not this recipe, but I have a Blood Orange & Green Tea Wheat that I've carbed and the orange has not come through..... Can I depressureize the keg and open it safely to backsweeten it?

 

[bassman22]

well I purchased blood orange torani syrup some time ago with hopes of brewing this beer... ended up brewing an amazing Saison with it, but it wasn't very heavy on the orange. we dubbed it the NSBOS- Not So Blood Orange Saison.

I now return to brew the hefe with blood orange as I originally purchased it for. brewing 5 gallons (Will end up with 6) of the blood orange hefe and 5 gallons of rye IPA for my wedding. I have a few questions:

1] does anyone have an post boil OG (Pre blood orange lemonade addition)? my OG ended up being pretty high.

2] does anyone have a ferm schedule? I'm fermenting on the cool side right now at 63*. wondering what others recommend, and whether they alter the temp after adding the second yeast and lemonade.

3] anyone ever bottled this and have a oz/gal of priming sugar (dextrose) amount? if not, ill just use what's recommended for wheat ales.

4] anyone have a rough estimate of abv?...i know, similar to adding bourbon to a beer, the lemonade addition is gunna throw off the abv calc. there is a way to calculate for it but I don't know remember how I did it with my previous beers where I had secondary fermentation after fruit additions.

this smells amazing already in the fermenter. I used a bit more orange zest and its definitely helping- great citrus aroma.

 

[BadgerBrew3r]

Besides being less floculent, what about using Danstar Munich for the primary yeast and 3068 for the blood orange yeast? Do you think the banana flavor would be too much with these yeasts? I only ask because I have a Munich yeast cake from a weizenbock and stored 3068, so I wouldn't have to buy anything or make a starter.

 

[SD-SLIM]

I would imagine it would be a little too bannana for me, but why not experiment!


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[BadgerBrew3r]

Thanks! I'll give it a shot and let you know!

 

[tg123]

Started 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.

 

[tg123]

opened my office today where I ferment my beers and felt like i got dutch-ovened by SWMBO! I know that it happens and I've had beers turn out well even after the initial fart smells but just wondering if that's normal for this yeast strain. First time using it so I wasn't sure what to expect.
On the bright side, it's bubbling away in the chamber between 66-69F. Nice thick krausen and I'm glad it was a smaller batch so there's plenty of headroom without having to use a blowoff tube (~3gal in a 5gal carboy).

 

[tg123]

Sulfur smell is gone so that's good, however, in all the excitement I threw in the blood orangeade too fast and forgot to let it come down to fermentation temp. i hope the temperature equalizes quickly in the larger volume in the fermenter and hope that didn't cause the fermentation to stall out. Looks like it's been quiet ever since I pitched the starter into the cold bloodade mix...oops. I'm sure it'll start back up again so it's time to RDWHAHB..again.

 

[dordelli]

I brewed 12 gals of this today using WLP036 as a substitute for the Wyeast 1003 and had intended to use WLP380 for the Wyeast 3333, is that a bad idea? And since I doubled the recipe, I planned on doing a starter for the secondary yeast addition. And last question, for the orange zest, does .5 mean ounces or a 1/2 of one orange zested?

 

[wit2003]

do you boil the brown sugar for the full 60 minutes?

 

[tg123]

I did 0.5oz of orange Zest and boiled the brown sugar for 60min. Added to after the Mash.
It came out a little more lemony than blood orangey but i have to say it's one of the best one brewed so far and everyone who's tried my beers seem to agree. Not overwhelmingly lemony but a good hint of it. Thanks SD-Slim for an awesome recipe! Planning to start another 5gal batch this weekend.

 

[Wreck99]

Adding to my list of brews to try.

 

[Culln5]

I buy mine all online from that lollipop store....it's cheap!


Sent from my iPhone using Home Brew

Does anyone have a link or web address for the lollipop store?

 

[sfrisby]

http://www.lollicupstore.com/torani-blood-orange-syrup.html

 

[kenoglass]

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?

Second would this be Category 20, fruit beer, in the BJCP?

Thanks.

 

[kenoglass]

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)

Quick question, I was using brewers friend and 8lbs of extract seemed alot? I get an OG of 1.058?
I put your original recipe in as well and only came up with a OG of 1.035? I am planning on getting the ingredients this week for a brew this weekend thanks for any clarifications.

Ken

 

[HumulusHead]

Subscribed. Got me some blood orange extract on a whim and now know what to brew with it!!

 

[Skiffy]

Ken. Can't do the calc now but 11lb of grain is way more than 1.035. I'd check your calc again.

 

[kenoglass]

Ken. Can't do the calc now but 11lb of grain is way more than 1.035. I'd check your calc again.

Thanks, rechecked and sure enough I must have entered oz instead of lbs for an ingredient. Thanks again!

 

[kenoglass]

Brewed this up today, I used WLP036 in place of the 1007 and gonna use the WLP320 instead of the 3333 will see how it comes out.

 

[kenoglass]

So its been about 2 weeks since I added the second yeast and I still have pretty good active ferm. I am getting about a bubble or two every 5-6 seconds. Seems like a lot for the duration so far. I am gonna look at the gravity mid week and see where I am at in terms of gravity. The temp I also noticed has been fluctuating between 64-68 so I will just let it go and see next week. It smells like an orange grove as well coming out of the airlock, so good!!!

 

[kenoglass]

Opened one last night. Good stuff thanks slim for the great beer!!

 

[wit2003]

Ive been so busy I haven't had a chance to keg this yet, so its still in the fermenter......hoping the extra time makes it an awesome beer!

 

[FermentusMaximus]

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?

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.