I didn't find the recipe to be verbose. On the contrary, it was very clear and succinct.Here's the recipe I used:
This is from the book and it's very verbose.
Ingredients
Preboil Tea
4 gallons water
Boil
6.6 pounds (3kg) light liquid wheat extract (55% wheat malt and 45% barley malt) (65 minutes)
1/2 ounce (15g) Hallertau hop pellets (60 minutes)
1/2 ounce (15g) Saaz hop pellets (20 minutes)
4 average sized blood oranges (20 minutes in another pot)
1/2 ounce (15g) Hallertau hop pellets (10 minutes)
In carboy
Cool water to the 5-gallon (19L) mark
Fermentation
Yeast: Wyeast 3068 or 3638; or White Labs WLP300 or WLP380
Bottling
5 ounces (125 g) priming sugar
STARTING GRAVITY: 1.050
FINAL GRAVITY: 1.12
FINAL TARGET ABV: 4.8%
PROCESS
1. Heat 4 gallons (15L) of water in the brewpot. As the water begins to boil, remove it from heat. Add the light wheat malt extract. Stir to prevent clumping and scorching o the bottom of the pot. Return the pot to heat.
2. Allow the wort to come up to a boil. After pre-boiling for 5 minutes, add the first Hallertau hop pellets and stir. Start timing the 1-hour boil at the point that you make this hop addition.
3. 20 minutes before the end of the boil, add the Saaz hop pellets.
4. Peel the blood oranges and separate sections of fruit. Discard half of the peels. Cut the remainder of peel and fruit sections into small pieces. Use a grater as you only want the orange part of the rind. The white will add extreme bitterness. They should be small enough to allow easy entry into the carboy in a later step. An alternative is to use a plastic fermentation bucket that would allow easier addition of the fruit. When using a plastic fermenter with a large lid, the size of the fruit is not a concern.
The fruit may be placed in a straining bag for easy removal after fermentation. Heat fruit and peels in 1/2 gallon (2L) of water to 160 degrees F (71C) and then turn off heat. Let it steep as it cools.
5. 10 minutes before the end of the boil, add the second Hallertau hop pellets and stir for 1 minute.
6. At the 60-minute mark, turn off hte heat source, stir the wort clockwise for 2 minutes as you build up a whirlpool effect. Stop stirring and allow the wort to sit for 10 minutes.
7. Chill the wort in a cold water bath to a temperature of 70F-75F (21C - 24C).
8. Transfer the wort into a carboy or a plastic fermenter. Pour blood orange peels and fruit into the wort.
9. Aerate for 1 minute.
10. Pitch the yeast into the carboy and aerate for another minute. Top up the carboy to a 5-gallon (19L) mark with cool water.
11. In about 10 days, your beer should be ready to package.
My blood tea looked pinkish red, and almost gave the wort a slight pinkish color. Thats probably because I made a light hefe using white wheat. The finished beer looks hazy and straw colored, no sign of the oranges. Let us know how it turns out with eight oranges.
So is the general consensus for a good orange taste to do between 4-6 blood oranges zesting them and putting the fruit in a 160 water, then adding all of that to primary?
Tapped mine a week or so for a family bbq. Followed the DFH recipe but added a pinch of coriander to accent the citrus.
It's really a light, refreshing wheat beer. The orange zest and coriander reminded me of a blue moon knock off. If I ever brew this again, I'll double or triple the orange pulp. I'd also actually serve it with fresh blood orange slices.
I'll use 10-12 orange pulps and 3-4 orange zests next time.
Bump, brewing this tonight. I think I am doing the fruit of 10 oranges and the zest of at least 6 because I want a good orange flavor to come through.
How much did volumes of CO2 of priming sugar did every carb with? Im thinking 6oz to give it a good head.
Also did anyone add honey to theirs?
Edit: No blood oranges, all I saw was navel, Florida (whatever those are), and clementines I think. Is Navel good?
I made mine with the zest of 9 oranges, and mine has a definite citrus hint to it. It's a trade off though, because it has almost zero head retention, even though it's well carbonated. A by product of putting that much orange oil in the beer I guess. I don't really care though, I care more about the flavor than anything and it's quite good. Just something to think about if you're shooting for a good head.
mopillar said:Ok about ready to bottle this but wanted to make sure how much priming sugar. I will be using regular table sugar for a 5 gallon batch. Sorry if i missed seeing the answer somewhere else.
mewithstewpid said:1.005 wow thats low! what yeast did you use?
What volume of CO2 is everyone bottling with? 3.6?
frailn said:Bottled a version of this yesterday. Hydrometer sample tastes amazing! I can definitely taste the orange, but it's not overpowering. Things I did differently:
1. Used Nelson Sauvin hops. These hops go amazingly well with the oranges.
2. Used Wyeast 1010 and fermented at room temp with no swamp cooler or any kind of temperature control. So, basically fermented in the high upper range of the 1010 yeast tolerance to produce citrusy esthers.
Enter your email address to join: