Blood Orange Hefeweizen
All Grain Recipe
Submitted By: kberry (Shared)
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Brewer: Kevin Berryman | |
Batch Size: 5.00 gal | Style: Weizen/Weissbier (15A) |
Boil Size: 5.95 gal | Style Guide: BJCP 2008 |
Color: 3.7 SRM | Equipment: My Equipment |
Bitterness: 17.1 IBUs | Boil Time: 90 min |
Est OG: 1.050 (12.4° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
Est FG: 1.012 SG (3.0° P) | Fermentation: Ale, Two Stage |
ABV: 5.0% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
5 lbs 1.33 oz |
Wheat Malt, Pale (Weyermann) (2.0 SRM) |
Grain |
1 |
4 lbs 2.54 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
2 |
0.50 oz |
Hallertau [4.5%] - Boil 60 min |
Hops |
3 |
0.50 oz |
Saaz [3.8%] - Boil 20 min |
Hops |
4 |
0.50 oz |
Hallertau [4.5%] - Boil 10 min |
Hops |
5 |
1.0 pkgs |
American Hefeweizen Ale (White Labs #WLP320) |
Yeast |
6 |
0.00 oz |
Fruit - Blood Orange 4 average sized (0.0 SRM) |
Adjunct |
7 |
Notes
Peel blood oranges and separate sections of fruit. Discard half of the peels. Cut the remainder of peel and fruit sections into small pieces. Use a grater as you only want the orange part of the rind. Heat fruit and peels in 1/2 gallon of water to 160 deg F and the turn off heat. Let steep until room tempThis Recipe Has Not Been Rated