Month or two ago there was a blood orange hefe on the keezer. Anyone know who brewed it? Would like to give that recipe a try
Tue, Aug 29, 2017 - 12:12pm
#1
blood orange hefe on keezer
Featured Partners
 |
 |
 |
 |
 |
 |
Hey Steve, pretty sure that one was mine.
It was a standard hefe base beer, 50/50 malted wheat and pilsner malt, with a 60 min addition of 1 oz hallertau.
For the blood orange, I added 6 oranges, zest and meat only. I heated them up in enough water to barely cover to about 160 for 15 to 20 min, then put them in the primary. I recommend a bag for this to cut down on the pulp that carries over to the finished beer, and clogs your poppets.
Blood oranges are in season from Dec to early Apr, but there is a canned blood orange puree available at brew and grow. I've never used it, but suspect that might be enough for 10 gals. Regular oranges would probably give the same flavor without the slight color addition. I've thought about adding a tiny bit of hibicus to boost the color.
awesome I was there with a buddy showing him the brew house and he went nuts over that beer. 1 60 min addition is it for hops? which yeast was it?
Hello great tips everyone!
Am excited to hear about a wonder ful 60 minute beer with great hops
and taste.
For help writing recipe check out this new site for high quality flavor
https://www.monin.com/us/blood-orange-fruit-puree.html
The yeast strain is WY3068. It's called Weihenstephaner Weizen and is the most used wheat strain in the world.
I used the Monin Blood Orange Puree for a Blood Orange IPA that kicked real quick
Blood Orange IPA
Grains: 11.0 lbs Rahr 2-row / 1 lb Crystal 40 / 1 lb American Rye / 1 lb Cara Pils
Water: 4.55 Gallons (17.2 Liters) / Mash pH should be 6.8 / CaCl2 (Lowers pH) / CaO2) (Raises pH) / Phosphoric Acid
Mash: : Single Infusion: 150ºF Until Conversion for 60 Minutes
Cooler Mash Tun: Sparge with 190º - 200º Water
Mashout: 170° F for 10 minutes
Hop: 1 oz Northern Brewer @60 / 1 oz Citra @15 / 1 oz Citra @5 / 1 oz Citra @1
Dry Hop 1 oz Galaxy Add to secondary fermenter one to two weeks before kegging
Other: 16oz Blood Orange Puree @5
Yeast: Wyeast 1056 American Ale. Optimum temp: 60–72° F
OG: 1.065 / FG: 1.01 / ABV: 7.2%
Optional: 1 oz blood orange peel @10 / .5 oz tangerine peel @10
I always get good results using puree for fruit additions of any kind.
Unless it's the Apricot stuff and you only want 3.5 gallons of beer from a 5 gallon batch. That stuff soaks up so much wort it's crazy.