Hopped Blood Orange Hefeweizen

Extract Recipe

Submitted By: trekie86 (Shared)
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Brewer:
Batch Size: 5.00 galStyle: Weizen/Weissbier (15A)
Boil Size: 6.72 galStyle Guide: BJCP 2008
Color: 6.6 SRMEquipment: Rob's Equipment
Bitterness: 48.5 IBUsBoil 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.

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