Blood Orange Hefeweizen

[Snausages01]

Thanks for the recipe. I will be brewing this one in a couple of days once my ingredients get here.

 

[SeamusMac]

My BOH has been in the fermenter since Saturday afternoon. Has anyone else finished theirs off?

 

[rwinzing]

Just brewed this yesterday....really looking forward to it.

 

[flyerwire]

have a weizenbock in primary, i got the same rules that SWMBO has with shoes, if you brew a new one, you need to have finished an old one. I have 5 kegs with stuff in them still, need to kill one first can't wait to hear more impressions though.

 

[Snausages01]

Brewed mine on 1/11/10. I was able to locate the blood oranges and used 4-2/3rds small/medium oranges (1/3 of one fell on the floor). I'll let you know how it turns out.

 

[PJford15]

Brewed mine on 1/11/10. I was able to locate the blood oranges and used 4-2/3rds small/medium oranges (1/3 of one fell on the floor). I'll let you know how it turns out.

Floor oranges are still good!

 

[Reno_eNVy]

Brewed mine on 1/11/10. I was able to locate the blood oranges and used 4-2/3rds small/medium oranges (1/3 of one fell on the floor). I'll let you know how it turns out.

10-Second Rule!

 

[berley31]

I got the 'Extreme Brewing' book for Christmas as well, and am looking forward to trying this recipe soon.

Lot of mistakes in that book though... LOT of mistakes. It's especially confusing when the recipe ingredients list differs from what they say to add in the steps.

 

[andysim]

If you are using an AG recipe, what do you need to do to the oranges.

Do you put the zest and oranges into the secondary? Do you boil the oranges and zest?

Help???????/

 

[southpawbrew]

I took 4 med blood oranges and zested them and then cubed up the fruit. I then took all the zest and fruit and put it in a muslin bag and heated it with a 1/2 gallon of filtered water to a 160 degrees and then turned off the heat and let it steep. I let that cool while I brewed up the all grain recipe from earlier in this thread. After getting the brew to pitching temp and pitching my yeast in my better bottle I put the muslin bag of fruit and zest into the better bottle (Make sure to cut the fruit small enough to fit into the opening if using a carboy or better bottle, it's a tight fit but you can get it in their) and then poured the steeped water mix into the primary. It's bubbling away as we speak and definitely has strong citrus notes.

I would be interested to hear from anyone that placed the citrus in the secondary and especially from someone that has done one in the primary and one in the secondary and the differences they found. Which did you like better?

 

[wedge421]

Yah my brew is about a week in the primary now. Im really hoping the orange does not over power the beer. I used the American Heffeweisen Yeast as well I think it was White Labs 3020 or something like that. Il let you know how it comes out.

 

[SeamusMac]

Yah my brew is about a week in the primary now. Im really hoping the orange does not over power the beer. I used the American Heffeweisen Yeast as well I think it was White Labs 3020 or something like that. Il let you know how it comes out.

The first time I made it with clementines I thought that even though I had used 1.5 lbs, it could have used a little more... The only thing I'd be worried about would be the pith (the white part of the peel), which could over-power the beer if used because it's extremely bitter.

 

[snevey]

I just picked up the ingredients to make this beer... I still have a question on the portions of the orange to use. My plan was to peel the orange, dice up the "guts" (the section you would eat) but leave as much of the white part of the peel as possible off the guts. Then I was going to zest the "peels" and add the chopped up fruit portion and the zest to the muslin bag and discard the rime. Does this sound like a good plan?

Also, isn't the zest of an orange more or less a fine powder? Won't that fall through the muslin bag?

 

[SeamusMac]

I just picked up the ingredients to make this beer... I still have a question on the portions of the orange to use. My plan was to peel the orange, dice up the "guts" (the section you would eat) but leave as much of the white part of the peel as possible off the guts. Then I was going to zest the "peels" and add the chopped up fruit portion and the zest to the muslin bag and discard the rime. Does this sound like a good plan?

Also, isn't the zest of an orange more or less a fine powder? Won't that fall through the muslin bag?

Zest the oranges first, it's much easier to do when they're whole. Then peel the oranges and pick any large bits of the white stuff (aka pith) off of the fruit. At this point I pull the sections of the oranges a part and cut them in half before pasteurizing the whole lot and throwing it into the fermenter.

 

[Snausages01]

I ran the oranges across a grater and zested only the bright orange part. After they were zested I cut off the reaming peel until only fresh blood orange was left (discarded all of the remaining peel and all white stuff). I threw that in at 160-170 deg water and let it steep at 150 deg and then dumped the whole thing into the fermenter. I'll be pulling it out of the fermenter in a week and a half, I'll let you know then how hard it is to separate it from the zested orange peel. Last time I checked most of the orange was floating.

 

[snevey]

I ran the oranges across a grater and zested only the bright orange part. After they were zested I cut off the reaming peel until only fresh blood orange was left (discarded all of the remaining peel and all white stuff). I threw that in at 160-170 deg water and let it steep at 150 deg and then dumped the whole thing into the fermenter. I'll be pulling it out of the fermenter in a week and a half, I'll let you know then how hard it is to separate it from the zested orange peel. Last time I checked most of the orange was floating.

Did you do this in a glass carboy? I'm curious how hard the muslin bag with the wet compacted oranges will be to come out of the carboy...

 

[andysim]

Are you putting the fruit into the primary or secondary?

 

[Chudz]

I did this recipe a while back, but I had to substitute Navel Oranges since Blood Oranges weren't in season. It still came out great. My best beer yet, and I will be brewing it again, hopefully with Blood Oranges.

 

[snevey]

Are you putting the fruit into the primary or secondary?

I'm going to put the fruit right in the primary. Since this is a wheat beer and I don't care about clarity, and wheat beers taste good young, I'm not putting this into a secondary. It's only recommended to ferment for 10 days anyway.

Is my thinking off?

 

[SeamusMac]

I'm going to put the fruit right in the primary. Since this is a wheat beer and I don't care about clarity, and wheat beers taste good young, I'm not putting this into a secondary. It's only recommended to ferment for 10 days anyway.

Is my thinking off?

You're right on the money in my opinion. The only measure I take to "filter" my Hefeweizens is putting a muslin bag over the exiting end of the siphon in order to catch any pieces of orange that may have broken away from the rest of the pack. In my (limited) experience, the oranges have always floated and racking from the bottom doesn't drag too many small orange particles into the keg/bottling bucket.

 

[Tilldeath]

Any more updates on results on this beer?? Really looking forward to making this and deciding which to make my summer beer this or my apricot blonde??

 

[Snausages01]

Did you do this in a glass carboy? I'm curious how hard the muslin bag with the wet compacted oranges will be to come out of the carboy...

I didn't use a bag. I just threw everything into the carboy (better bottle).

 

[iswenson]

I just brewed my first hefe on sunday. Using 7# LME (bavarian wheat), 1 1/3 oz hellertaur (1 @ 60, 1/3 @ 10) and Wyeast 3068 smack pack. Fermentation has been very strong and was still going this morning.

My question is do you think I can cut the oranges and steep in water (less water than everyone else so I don't water down the brew) and throw into the primary? Or would it be a better idea to secondary this with the fruit. I really didn't want to have to secondary this beer, so I was leaning towards just throwing the stuff into the primary and letting it sit for another 10 days (14 days total).

Let me know what you all think

-Ian

 

[SeamusMac]

I just brewed my first hefe on sunday. Using 7# LME (bavarian wheat), 1 1/3 oz hellertaur (1 @ 60, 1/3 @ 10) and Wyeast 3068 smack pack. Fermentation has been very strong and was still going this morning.

My question is do you think I can cut the oranges and steep in water (less water than everyone else so I don't water down the brew) and throw into the primary? Or would it be a better idea to secondary this with the fruit. I really didn't want to have to secondary this beer, so I was leaning towards just throwing the stuff into the primary and letting it sit for another 10 days (14 days total).

Let me know what you all think

-Ian

I would be inclined to add the fruit to primary, although you could just brew another Hefe and have 10 gallons of beer instead of 5...

 

[iswenson]

It won't screw things up that the fruit wasn't there for the bulk of fermentation?

 

[SeamusMac]

It won't screw things up that the fruit wasn't there for the bulk of fermentation?

I really doubt it because it isn't any different then racking onto fruit in secondary.

 

[iswenson]

heres what I am going to do.

I will rack the beer out of the fermenter into the bottling bucket. Bottle half. Add the blood orange (maybe 2 blood oranges (zest and meat) steeped in 1/4-1/3 gallon water) with the fruit in a muslin bag. Let that sit for a day, the bottle the rest.

 

[Pivot]

Im brewing the all grain version of this as we speak. hopefully it all comes out well. I'll let you guys know how it turns out

 

[SeamusMac]

Im brewing the all grain version of this as we speak. hopefully it all comes out well. I'll let you guys know how it turns out

Pivot, that's kickass! What percentages of barley and wheat are you using?

 

[Pivot]

Pivot, that's kickass! What percentages of barley and wheat are you using?

I used 5# 2-row and 3# wheat, but I messed up bad. I missed my mash temp by alot and only got 50% efficiency. oh well, its gonna be reallly reallly reallly mild but should still taste good hopefully