Hopped Blood Orange Hefeweizen
Extract Recipe
Submitted By: trekie86 (Shared)
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Brewer: | |
Batch Size: 5.00 gal | Style: Weizen/Weissbier (15A) |
Boil Size: 6.72 gal | Style Guide: BJCP 2008 |
Color: 6.6 SRM | Equipment: Rob's Equipment |
Bitterness: 48.5 IBUs | Boil Time: 60 min |
Est OG: 1.048 (11.8° P) | |
Est FG: 1.012 SG (3.0° P) | Fermentation: Ale, Single Stage |
ABV: 4.7% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
6 lbs |
Wheat Dry Extract (8.0 SRM) |
Dry Extract |
1 |
1.00 oz |
Cascade [5.5%] - Boil 60 min |
Hops |
2 |
1.00 oz |
Cascade [5.5%] - Boil 20 min |
Hops |
3 |
1.00 oz |
Cascade [5.5%] - Boil 10 min |
Hops |
4 |
1.00 oz |
Citra [12.0%] - Boil 5 min |
Hops |
5 |
1.00 oz |
Citra [12.0%] - Boil 0 min |
Hops |
6 |
1.0 pkgs |
Weihenstephan Weizen (Wyeast Labs #3068) |
Yeast |
7 |
2.00 oz |
Citra [12.0%] - Dry Hop 0 days |
Hops |
8 |
Notes
Originally found on HBT: http://www.homebrewtalk.com/showthread.php?t=314673
Notes about the blood oranges:
6 large blood oranges (8 if they are on the small side)
1. Boil 1/2 gallon of water and cool to 170.
2. While water is cooling, zest 6 blood oranges (or 8 if you are using the smaller ones)
3. Once they have been zested, cut the oranges in half and place into a muslin bag.
4. Place blood orange zest and halves in the 170deg water. Steep for entire duration or boil (basically just leave it and forget about it!)
After chilling the wort, add the blood orange "tea" to the fermentor, oranges and all. If you can't get the oranges into the fermentor (carboy), then just add the liquid.This Recipe Has Not Been Rated