Brewing! (Blood Orange Hefewiezen)

All things cooking

Moderator: Officers

Post Reply
Bent Wookie
Posts: 15
Joined: Wed Mar 20, 2013 8:29 pm

Brewing! (Blood Orange Hefewiezen)

Post by Rueben » Mon Mar 25, 2013 10:20 am

IMAG0291.jpg (11.91 KiB) Viewed 8612 times
Original recipe
Type: All Grain
Batch Size: 5.00 gal
Boil Size: 5.88 gal
Boil Time: 60 min
Brewhouse Efficiency: 75.00


5.09 lb Pale Malt (3.0 SRM) Grain 61.46 %
3.19 lb Wheat Malt, Ger (2.0 SRM) Grain 38.54 %
0.50 oz Hallertauer Mittelfrueh [4.50 %] (60 min) Hops 10.1 IBU
0.50 oz Saaz [4.30 %] (20 min) Hops 3.2 IBU
0.50 oz Hallertauer Mittelfrueh [4.50 %] (10 min) Hops 2.0 IBU
4.00 items Blood Orange (Secondary 10.0 days) Misc
Weihenstephan Weizen Activator Wyeast ACT3068- 4.25 oz. (with 1L starter)

Beer Profile

Est Original Gravity: 1.046 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.56 %
Bitterness: 15.3 IBU Calories: 43 cal/pint
Est Color: 4.1 SRM
I scaled this up to a 6 gallon batch with beersmith and used 5 blood oranges. Put the meat of all (5) oranges without the pith into a pot with enough water to cover and raise to 160F (not over 160F) cover and let fall to 70F over a few hours. Dump the orange meat+water into your primary fermenter with the wort. Rather then risk off gassing all the volatile oils in the orange peal during fermentation I put the zest of all (5) oranges into vodka for the first 4 days of fermentation once things settled down I dumped in the orange zest vodka slurry and left it. Racked to keg after 14 total days in primary and carbed to 2.3vol's of CO2 left it to rest for 4 weeks.

Colton (my youngest boy) eats an extra blood orange while we brew!
Eating.jpg (57.16 KiB) Viewed 8612 times
Beer fermenting (this usually creeps ppl out but it looks like a wonderful healthy controlled fermentation to me!)
Fermenting.jpg (79.34 KiB) Viewed 8612 times

Post Reply