Blood Orange Hefe - Beer Recipe - Brewer's Friend

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Blood Orange Hefe

181 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.4 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Scott G
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Tuesday May 15th 2018
1.055
1.013
5.5%
19.6
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.75 lb American - Pale 2-Row5.75 lb Pale 2-Row 37 1.8 56.1%
3.75 lb German - Wheat Malt3.75 lb Wheat Malt 37 2 36.6%
0.75 lb American - Vienna0.75 lb Vienna 35 4 7.3%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Motueka0.25 oz Motueka Hops Pellet 7 Boil 60 min 6.57 25%
0.25 oz Sorachi Ace0.25 oz Sorachi Ace Hops Pellet 11.1 Boil 20 min 6.31 25%
0.25 oz Motueka0.25 oz Motueka Hops Pellet 7 Boil 20 min 3.98 25%
0.25 oz Sorachi Ace0.25 oz Sorachi Ace Hops Pellet 11.1 Boil 7 min 2.8 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Yeast Nutrient Other Boil 10 min.
1 each Irish Moss Fining Boil 10 min.
2 oz Blood Orange Peel Flavor Boil 5 min.
 
Yeast
Wyeast - American Wheat 1010
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
58 - 74 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 141 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 154 °F --
Temperature -- 168 °F --
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 4.1 16.4  
Mash volume with grains 4.92 19.7  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 5.22 g | 20.9 qt) 4.83 19.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 7.4 29.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.93 35.7
Equipment Profile Used: System Default
 
Notes

4 large blood oranges
4 small blood oranges
1 cup of light brown sugar

peel oranges removing the skin and the inner white skin (this will make your drink tart if kept on)
place these ingredients in a blender
fill half way with water
after mix purees, it should fill your blender to the top (which is 8 cups)
if it doesnt fill to the top then add water until it does and puree for a few minutes and then taste
at this point your blood orange aide should be really sweet but not to tart, if its too tart then try adding more sugar
after blood orange aide taste the way you like it then you can either boil it to pasteurize the juice or if you fell like you took every precaution, then place in the fridge while you make the beer.

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  • Last Updated: 2018-05-20 12:31 UTC