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Clumbsydog Blood Orange Ale
Weizen/Weissbier • Extract • 6 gal
Blood orange flavored hefenweizen beer
December 28, 2009 am 08:41am
0.0/5.0 0 ratings
Ingredients (Extract, 6 gal)
- 0.50 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- 3.3 lbs
Liquid Wheat Extract
Liquid Wheat Extract
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 3.3 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1.0 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1.00 oz
Hallertau - 4.6 AA% whole; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1.00 oz
Saaz - 3.5 AA% whole; boiled 20 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1.00 oz
Strisselspalter - 4.8 AA% whole; boiled 10 min
Strisselspalter
French variety related to Hallertauer.
- 2.0 lb
Orange juice - Blood Oranges (omitted from calculations)
Orange juice
Adds sweet tangy citrus flavor.
- 1.50 oz
Chamomile (dried) - Chamomile flower (omitted from calculations)
Chamomile (dried)
Chamomile, a member of the daisy family, is native to Europe and western Asia. German chamomile is the most commonly used. The herb has a very mild soothing flavor.
- 1.0 tsp
Irish Moss - Irish Moss (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
White Labs WLP300 Hefewizen Ale
White Labs WLP300 Hefewizen Ale
This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.
Notes
Heat speciality grain in 2-gallons of 154 deg.F. water for 30-minutes. Remove speciality grain and add "Extracts" + honey + Hallertau hops and boil for 60-minutes. Add Saaz hops 40-minutes into boil. Add Chamomile flower in steeping bag, 45-minutes into boil. Add Strisslespalt hops 50-minutes into boil. Add Irish moss 50-minutes into boil. Upon completion of boil, cool wort to 70-76 deg. F and transfer to fermentor that has 4 gallons of cool water. Aerate for 10-minutes prior to pitching 2-vials of "Yeast'. In approximately 7-days after fermentation has started, transfer beer to a secondary that contains the oranges that have been pureed with 2-tablespoons of honey and heated to 170 deg.F with 2-cups of water for approximately 10-minutes. Allow secondary to sit for 10-12 days. Transfer to bottling bucket and bottle using 1-carbonation drop per bottle. Age in bottles for minimum 3-weeks.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.014 | |
| Color: | 6.5 SRM | 2 - 8 | |
| Alcohol: | 4.6% ABV | 4.3% - 5.6% | |
| Bitterness: | 24.2 IBU | 8 - 15 | |
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