heyblinkin
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WY3068
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.048
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 90
- IBU
- 12
- Color
- 4
- Primary Fermentation (# of Days & Temp)
- 21
- Secondary Fermentation (# of Days & Temp)
- none
- Additional Fermentation
- none
- Tasting Notes
- Crisp traditional hefeweizen with great blood orange flavor and aroma
When I first started brewing I brewed the extract version, from Extreme Brewing. A couple years after going all grain I converted, and tweaked this recipe. I prefer the double decoction mash, but this can certainly be brewed with a single infusion.
Blood Oranges start being sold in late December. I live in the midwest, so this is a great beer to drink in the late winter months, look out the window and dream of the upcoming spring.
Grain:
5 lbs German Wheat Malt
4 lbs German Pilsner
1 lbs Munich Malt
1 lbs Rice Hulls (optional)
Mash: Double Decoction
I use the classic double decoction posted here: https://www.homebrewtalk.com/wiki/index.php/Decoction_mash#Classic_Double_Decoction
Boil/Steep:
.5 oz Saaz @ 90 minutes
.5 oz Saaz @ 20 minutes
2 oz of fresh grated Blood Orange Peel, and 16 oz of chopped up Blood Orange fruit (remove the pith). Add both to a mesh bag during the last two minutes of the boil, turn off the heat and let rest for 20 minutes. Then cool.
Fermentation:
21 days @ 68 degrees F, using WY3068
Blood Oranges start being sold in late December. I live in the midwest, so this is a great beer to drink in the late winter months, look out the window and dream of the upcoming spring.
Grain:
5 lbs German Wheat Malt
4 lbs German Pilsner
1 lbs Munich Malt
1 lbs Rice Hulls (optional)
Mash: Double Decoction
I use the classic double decoction posted here: https://www.homebrewtalk.com/wiki/index.php/Decoction_mash#Classic_Double_Decoction
Boil/Steep:
.5 oz Saaz @ 90 minutes
.5 oz Saaz @ 20 minutes
2 oz of fresh grated Blood Orange Peel, and 16 oz of chopped up Blood Orange fruit (remove the pith). Add both to a mesh bag during the last two minutes of the boil, turn off the heat and let rest for 20 minutes. Then cool.
Fermentation:
21 days @ 68 degrees F, using WY3068