Blood Orange Hefeweizen

All Grain Recipe

Submitted By: kberry (Shared)
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Brewer: Kevin Berryman
Batch Size: 5.00 galStyle: Weizen/Weissbier (15A)
Boil Size: 5.95 galStyle Guide: BJCP 2008
Color: 3.7 SRMEquipment: My Equipment
Bitterness: 17.1 IBUsBoil 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

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


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 temp

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