Blood Orange Hefe Modify Recipe All Grain
10
SRM
Stats
OG1.079
FG1.020
IBU21.9
ABV7.60
SRM10.0
BJCP 2004 - 15A Weizen/Weissbier

Recipe Notes: 30 small or 20 large blood oranges, zest oranges, quarter and remove fruit, no pith. Dice fruit, add zest, cover with water and bring to 160 degrees for 20 min. Divide into thirds and add to each 5 gallon carboy once wort is cooled to pitching temps.
Tasting Notes:
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Status Working
Rating 25 (1 Votes) - Rate/Note The Recipe
Brewer John Weeber
Boil Size 17.5 Gal
Boil Time 60 mins
Batch Size 15.5 Gal
Primary 7 days at 65 °F
Secondary 7 days at 65 °F
Tertiary 0 days at -0 °F
Lager/Condition 0 days at -0 °F
Calories (12oz) 259
  Style Comparison
  Low   High
OG 1.044 1.079 1.052
FG 1.010 1.020 1.014
IBU 8 21.9 15
SRM 2 10.0 8
ABV 4.3 7.6 5.6
CO2 2.5 2.7 2.9


% Weight Grain Type Color
69.8% 30 lbs Wheat Malt, Ger Grain 2
23.3% 10 lbs Pale Malt (2 Row) US Grain 2
7% 3 lbs Caramunich Malt 60 Grain 60


Weight Name Time Type Use
None


Weight Hop Used For Form AA% Boil Time
3 oz Saaz Boil Pellet 3.50 60 mins
2 oz Hallertauer Boil Pellet 4.80 30 mins
2 oz Hallertauer Boil Pellet 4.80 10 mins


Lab Product Name Type Form
Wyeast Labs 3068 Weihenstephan Weizen Wheat Liquid


Water Profile Ca Mg Na SO4 Cl HCO3 pH
None



Mash: Single Infusion
Name Type Target Temp Time
Mash In Infusion 153 °F 60 mins
Mashout: 170 °F


Submitted By: theweeb On 12/24/13
Last Updated: 12/24/13