Made up my mind..... Orange Hefe will be brewed. just a few ???

[nos33]

Okay after many suggestions from you good people i decided to brew a blood orange hefe. I am using the extreme homebrew recipe. It calls for:

6.6lb Light LME
1oz hallertau hops
.5oz of Saaz hops
4 oranges peeled and zested.
white labs WPL300 or WPL380.

My LHBS only sells LME in 6lb containers. Will .6lb of light DME be okay to use on top of the 6lb?

They do not carry Saaz hops either. What would a good alternative be?

And they dont carry either of the yeasts.

 

[bknifefight]

If you add DME instead of LME the gravity will be a little higher, but not enough to make any noticable difference. You could even just skip the extra 0.6 lbs of LME if you wanted. Also, shouldn't it be a wheat extract instead of light? I mean, this is a hefeweizen.

What time in the boil are the hops added? If it's > 20 minutes you can add whatever hops you have to match the IBUs you'll get from the Saaz, if it's < 20 minutes I would go with any noble hop but Hallertau would be a good choice.

As for the yeast, any hefeweizen yeast would do fine.

 

[jtakacs]

yes / depends on what the saaz is doing, if its bittering, just use more hallertau. if its bittering aroma, maybe tettnanger?

 

[Gunfighter04]

I did 3.3 of wheat, and 3.3 of light and it came out great. All hallertau .5oz at 30 and .5 at 15. I used wlp 380 and I hightly recommend it for orange wheats, it really accents the orange. Keep it at the low end of the temp range, I kept it at 68 and I love the way it turned out.

 

[nos33]

It calls for .5 hall for 60 mins. The saaz at 20 and another half of hall at 5.

 

[jtakacs]

you'll lose most of the aroma of saaz at 20 imo anyway, so using hallertau will be just fine. i'm a saaz whore and i think it makes a crappy bittering hop, but its probably my favorite aroma/late addition hop, so ymmv.

 

[nos33]

my LHBS only had leaf hops in the hallertau. so how much of the leaf do i need and do i still keep the schedule the same?

 

[kapbrew13]

my LHBS only had leaf hops in the hallertau. so how much of the leaf do i need and do i still keep the schedule the same?

20% more for leaf compared to pellets.

 

[nos33]

thanks. do i need to change the schedule or leave it the same? i remember reading something about the utilization changes slightly but i am assuming that the 20% more is that change

 

[buckeye2011]

Are you throwing the oranges in the boil or adding them to the carboy as fermentation slows down? I've got an orange hefe that I added 2oz of orange zest in the last 10 min and its hardly noticeable after 2 weeks fermenting. Thinking of transferring half of it to a small secondary with orange slices, and bottling the other half to see how much the orange slices contribute.

 

[nos33]

I am planning on doing the preboil steep. Peel and zest 4-5 oranges. Throw the peel away after zesting. Cut remaining orange up into small chunks, throw zest and orange bits into 1 gallon water @170f for 30 minutes. Allow to cool and add it to the primary with the wort right before pitching yeast

 

[MTB]

How did it turn out? I'm thinking about adding some orange to a hefe too...

 

[krisagon]

If I may put in a tip...

I wouldn't get the oranges from a big supermarket... they put wax on the orange skins to make them all shiny - Not really something you want in your beer.

I get my brewin' oranges from a Trader Joes/Whole Foods by me, not sure if those stores are in your area, but it's worth looking into. Their fruit has a lot less of that wax junk on the peels.

 

[bknifefight]

Really? I've used walmart oranges in beer before and not had any issues.

 

[edie]

made this a couple of months ago. added the zest to the boil. secondary on top clementines (fruit) after a week. couldn't find blood oranges here and thought the clemntines were a bit sweeter. did quite a bit of reading on this board regarding how much fruit and decided to use about 1/2 as much more than what the receipe called for. glad i did, the orange flavor is nice, not overpowering at all. don't know that i'd have been able to taste it at all had i not added the extra.

cheers

 

[Toecutter]

I have made 2 batches of this with oranges from my blood orange tree. Boil 1 qt of water. take off flame, core 6-8 blood oranges, and peel zest (skin) with a potato peeler from the. add all this to the hot water to sanitize. then add everything to a hop sack, and drop hop sack and water into your fermenter right after you add your chilled wort, mmm....good. I also made a Belgian Witt using Blood Oranges. Working on the 1st Corney of that right now.