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Blood Orange Hefeweizen

Method: All Grain
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 14.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (ending kettle)
Rating:

2.00 (1 Review)

Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)

Created: Wednesday February 18th 2015

Original Gravity:

1.052

Final Gravity:

1.013

ABV (standard):

5.1%

IBU (tinseth):

15.0

SRM (morey):

4.0

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 72°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	American - White Wheat10 lb White Wheat	40	2.8	50%
8.50 lb	German - Pilsner8.5 lb Pilsner	38	1.6	42.5%
1.50 lb	German - Munich Light1.5 lb Munich Light	37	6	7.5%
20 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Hallertau Mittlefruh2 oz Hallertau Mittlefruh Hops	Pellet	2.7	Boil	60 min	9.11	50%
2 oz	Saaz (Czech)2 oz Saaz (Czech) Hops	Pellet	2.9	Boil	20 min	5.93	50%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Hallertau Mittlefruh (Pellet)	9.11	50%
2 oz	Saaz (Czech) (Pellet)	5.93	50%
4 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.5 gal		Infusion	--	152 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc tablet		Fining	Boil	5 min.

Yeast

Wyeast - Weihenstephan Weizen 3068

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	64 - 75 °F	Starter:	Yes
Fermentation Temp:	72 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 438 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash water additions assuming RO water is used: Gypsum : 5.5 g Epsom Salt : 2 g Table Salt : 1 g Calcium Chloride : 9 g Sparge water additions: 85% Phosphoric : 0.57 ml
Mash Chemistry and Brewing Water Calculator

Notes

For each 5 gallon fermenter :
Peel 4 medium sized blood oranges and separate sections of fruit. Cut the fruit sections into small pieces. Use a zester and zest one orange. Heat the fruit and zest in enough water to cover to 160F and then turn off heat. Let the fruit steep as it cools. Cool the wort and steeping fruit to 70-75F and add to fermenter.

Ferment for about 10 days at 72F.

Last Updated and Sharing

4,669

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Brews

Public: Yup, Shared
Last Updated: 2015-02-23 15:03 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Other Brewers Who Brewed This Recipe:

JLPrue

Discussion about this recipe:

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newmadburybrewingco@gmail.com • 05/19/2019 at 09:06pm

2 of 5

I tried to brew this today (5/19/2019) and there is no way your getting a 1.052 OG or your not getting the 14.5 boil gallons. I followed the initial 7.5 gallon mash and got the boil gravity of 1.043, but it was 6+ gallons in the kettle. I sparged to get 11 gallons but that lowered the gravity to 1.033. I added some sugar to get the gravity a bit higher but I can already tell the flavors will be lacking. I also have doubts about the 72Â° ferment when most Hefeweizen are fermented lower temps (not all, but most of the recipes I see get good reviews). I think it needs more Gris to achieve those numbers. Sorry, but pass on this one...

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Blood Orange Hefeweizen

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