I'm in Tulsa....of course drinking craft beers....and I just had a horrible blood orange beer. It was so bad that it taste like an IPA meet a Sour...so I can't wait to go home and brew this recipe again!
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MY version turned out a little sour to me as well.....however everyone that's tried it (including a BJCP cert judge) has really liked it.....I'm never happy though......here's my version....thanks for the inspiration SD SLIM!
Recipe Specifications
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Boil Size: 10.19 gal
Post Boil Volume: 9.57 gal
Batch Size (fermenter): 9.00 gal
Bottling Volume: 9.00 gal
Estimated OG: 1.049 SG
Estimated Color: 4.5 SRM
Estimated IBU: 16.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 73.8 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
8.0 oz Rice Hulls (0.0 SRM) Adjunct 2 3.0 %
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 48.5 %
5 lbs Wheat, White (Cargill) (2.9 SRM) Grain 4 30.3 %
2 lbs Vienna Malt (3.5 SRM) Grain 5 12.1 %
1 lbs Brown Sugar, Light (8.0 SRM) Sugar 6 6.1 %
0.50 oz Cascade [4.50 %] - Boil 60.0 min Hop 7 4.9 IBUs
0.50 oz Cascade [4.50 %] - Boil 20.0 min Hop 8 2.9 IBUs
0.50 oz Sorachi Ace [11.90 %] - Boil 15.0 min Hop 9 6.4 IBUs
0.50 oz Sorachi Ace [11.90 %] - Boil 5.0 min Hop 10 2.6 IBUs
0.50 oz Orange Peel, Sweet (Boil 5.0 mins) Spice 11 -
2.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) Yeast 12 -
18.00 oz Torani Blood Orange Extract (Secondary 1 Flavor 13 -
3.50 l Simply Lemonade (Secondary 14.0 days) Flavor 14 -