I brewed this on Jan 30th, bottled Feb 9th, and I had one tonight that's been in the fridge for a few weeks and orange flavor is at it's strongest. It's the first one I've had that I really liked.
I am going to be brewing this tomorrow. Found about 10 nice blood oranges, and the other ingredients I needed. I am going to be attempting the All Grain version of this. Can anyone who has made this All Grain shed some light on what temperatures I should mash and sparge at?
I did the AG version and a double batch. Went off the beer smith recipe and did a 60 mash at 152F
Just realized I am way late on this reply - sure you already figured it out!
I did! Thanks for the reply anyway. I'm sure it will help someone else trying to make this.
My batch is currently sitting in the fermenter for about a week now. I used 10 medium sized blood oranges, and the zest from about 8. It is fermenting, but it isn't as vigorous as I thought it would be. I did make a larger blow off so that might be why I didn't experience more.
I am wondering if I should leave it in the fermenter for 3 weeks and then keg, or should I rack it after this week and keg it the 3rd week. I am very anxious to see how this turns out.
I did! Thanks for the reply anyway. I'm sure it will help someone else trying to make this.
My batch is currently sitting in the fermenter for about a week now. I used 10 medium sized blood oranges, and the zest from about 8. It is fermenting, but it isn't as vigorous as I thought it would be. I did make a larger blow off so that might be why I didn't experience more.
I am wondering if I should leave it in the fermenter for 3 weeks and then keg, or should I rack it after this week and keg it the 3rd week. I am very anxious to see how this turns out.
what would be the point of racking it? id just let it sit for 2-3 weeks then keg.
i did 2 weeks primary then bottle
That was what I was thinking, but I *thought* I read somewhere here that people were drinking this very young, like at day 14, so 10 days in fermenter and 4 days to carb.
If the typical 3 week wait is what people are doing, I won't change my usual. Anybody want to chime in who has done this recipe? I can't see pulling it at 10 days unless there is a good reason to (that would be tonight for me).
I followed this recipe except I decided to go with WLP 400 Belgian Wit Ale Yeast, added the zest and fruit of 5 blood oranges, substituted the Hallertau with East Kent Golding....and added 1 oz of Corriander (crushed) seed at the end.
Hoping for a tastey "Blood Orange Belgian Wit". Just started this one 4/12, expect to let it go for 3 to 4 weeks before I bottle it. Will post my results.
My OG was 1.052
FG was 1.011
Cheers
Just bottled this last nite (2 week fermentation)....Tastes like Blue Moon but better. Very well ballanced. Had to stop a few time to clear my bottle filler tip of corriander seeds. Can't wait to drink this in a couple weeks.
Just curious, but why didn't you just brew a witbier? I mean actually in a way you did. Changed the yeast, the key hops, added coriander, etc. Not sure what made you choose this hefe recipe if you were looknig to brew a belgian wit.
Keep in mind that blood oranges tastes closer to a berry flavor than the traditional orange, also mine has been sitting in bottles for about a month and a half now and then yeast flavors are mellowing out allowing the oranges to come through more, hefs aren't really my favorite style but it is getting better on a daily basis