Blood Orange Weizen-Formula 2

All Grain Recipe

Submitted By: derickrx (Shared)
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Batch Size: 5.00 galStyle: Weizen/Weissbier (15A)
Boil Size: 7.38 galStyle Guide: BJCP 2008
Color: 4.9 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 83.1 IBUsBoil Time: 60 min
Est OG: 1.062 (15.2° P)Mash Profile: Single Infusion, Light Body
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 6.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal Poland Spring (R) Water 1
6 lbs 0.02 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 2
3 lbs 0.01 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 3
15.96 oz Munich Malt (9.0 SRM) Grain 4
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5
8.00 oz Oats, Flaked (1.0 SRM) Grain 6
8.00 oz Wheat, Flaked (1.6 SRM) Grain 7
0.50 oz Summit [16.7%] - Boil 60 min Hops 8
1.00 oz Mt. Hood [5.6%] - Boil 30 min Hops 9
0.50 oz Simcoe [13.8%] - Boil 30 min Hops 10
0.50 oz Zythos [9.8%] - Boil 30 min Hops 11
0.50 oz Lemondrop [5.2%] - Boil 20 min Hops 12
1.00 oz Willamette [5.1%] - Boil 15 min Hops 13
0.25 tsp Irish Moss (Boil 10 min) Misc 14
0.25 oz Citra [12.7%] - Boil 5 min Hops 15
0.50 oz Coriander Seed (Boil 5 min) Misc 16
0.50 oz Orange Peel, Bitter (Boil 5 min) Misc 17
1.0 pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast 18
0.50 oz Citra [12.7%] - Dry Hop 7 days Hops 19
0.50 oz Lemondrop [5.2%] - Dry Hop 7 days Hops 20
0.50 oz Simcoe [13.8%] - Dry Hop 7 days Hops 21

Taste Notes

Zest and fruit of 5-6 blood oranges5 whole fruit, 3 whole peels, only colored zest, avoid whiteZested 3 oranges; avoided white rind5 whole fruit, 3 local store larger, 2 direct smaller; clovessteeped in 8 quart sauce pan at 160, cooled, added to secondary pitched 5/7/2014

Notes

1.5# plain extra light dme-7ebe at 20 minutes. Pre boil gravity correction. Citra alpha-13.9%

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