Blood Orange Hef #1 - Beer Recipe - Brewer's Friend

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Blood Orange Hef #1

178 calories 18.1 g 12 L
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 72.5% (brew house)
Source: Matt
Calories: 178 calories (Per 12L)
Carbs: 18.1 g (Per 12L)
Created: Saturday December 11th 2021
1.054
1.013
5.4%
65.1
3.6
n/a
54.45
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg US - Pale 2-Row2.5 kg Pale 2-Row $ 5.00 / kg
$ 12.50 		37 1.8 50%
2.50 kg American - Wheat2.5 kg Wheat $ 5.00 / kg
$ 12.50 		38 1.8 50%
5 kg / $ 25.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Cascade28 g Cascade Hops $ 0.10 / g
$ 2.79 		Pellet 7 Boil 60 min 25.3 14.3%
28 g Cascade28 g Cascade Hops $ 0.10 / g
$ 2.79 		Pellet 7 Boil 20 min 15.32 14.3%
28 g Cascade28 g Cascade Hops $ 0.10 / g
$ 2.79 		Pellet 7 Boil 10 min 9.17 14.3%
28 g Citra28 g Citra Hops $ 0.10 / g
$ 2.79 		Pellet 11 Boil 5 min 7.93 14.3%
28 g Citra28 g Citra Hops $ 0.10 / g
$ 2.79 		Pellet 11 Whirlpool 15 min 7.33 14.3%
56 g Citra56 g Citra Hops $ 0.10 / g
$ 5.57 		Pellet 11 Dry Hop 10 days 28.6%
196 g / $ 19.50
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
$ 9.95 / each
$ 9.95
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
18.3 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 9.95 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike 70 °C 67 °C 60 min
9 L Sparge 76 °C -- 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15
Mash volume with grains 18.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 18.3 L) 19.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.4 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 21.1 L) 22.5
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.4 L) 21
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

Step 1: Prepare Blood Orange Tea

6 large blood oranges (8 if they are on the small side)

  1. Boil 2 litres of water and cool to 76c.
  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 76c deg water. Steep for entire duration or boil (basically just leave it and forget about it!)

    Blood orange parts taken from:
    https://www.homebrewtalk.com/threads/hopped-blood-orange-hefeweizen.314673/

    Beer recipe taken from:
    https://www.brewersfriend.com/homebrew/recipe/view/1028186/hefeweizen-1
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  • Public: Yup, Shared
  • Last Updated: 2021-12-13 11:30 UTC