Blood Orange Hefeweizen
Bavarian Weizen (Weissbier)

Type: Extract

 Date: 5/14/2007

Batch Size: 5.00 gal

 Brewer:
Boil Size: 5.72 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: -
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
6.60 lb Wheat Liquid Extract (8.0 SRM) Extract 100.0 %
0.50 oz Hallertauer Mittelfrueh [4.00%] (60 min) Hops 7.4 IBU
0.50 oz Saaz [4.00%] (20 min) Hops 4.5 IBU
0.50 oz Hallertauer Mittelfrueh [4.00%] (10 min) Hops 2.7 IBU
4.00 items Blood Orange (Primary 10.0 days) Misc  
5.00 oz Orange Peel, Sweet (Primary 10.0 days) Misc  
5.00 gal New York, NY Water  
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) [Starter 125 ml] Yeast-Wheat  
 

Beer Profile

Est Original Gravity: 1.047 SG

 Measured Original Gravity: 1.042 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 4.7 % Actual Alcohol by Vol: 0.0 %
Bitterness: 14.6 IBU Calories: 0 cal/pint
Est Color: 7.5 SRM Color:

Color
 

Mash Profile
Mash Name: None Total Grain Weight: 10.00 lb
Sparge Water: - Grain Temperature: -
Sparge Temperature: - TunTemperature: -
Adjust Temp for Equipment: FALSE Mash PH: -
 
 
 
Mash Notes: -

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes
Taken from Extreme Brewing by Sam CalagioneUse 4 Blood Oranges. Zest the oranges, make sure to remove all of the white pitch from peels. Break oranges into pieces, take off as much of the white rind as possible. Discard half of peels. Heat oranges and peels in 1/2 gal water to 160 deg, let steep and cool and add to fermenter. I strained the zest and orange pieces just before placing in carboy and broke up orange wedges in half or thirds