LAURENBRAU September 14, 2008
This beer was brewed and named for my wife, whose favorite beer style is a hefeweizen. The recipe was modeled after the Blood Orange Hefeweizen recipe in the book Extreme Brewing by Sam Calagione of Dogfish Head Brewery. It was also my first time using liquid yeast in a batch. The beer turned out well, just not exactly what I was aiming for.
- 5 Gal Water
- 6lb. 9oz. Wheat Malt Extract
- 1lb. 60L Crystal Malt
- 2 Florida Oranges, peeled and grated
- 1 oz. Liberty pellet hops @ 60 mins.
- 2 oz. Kent Goldings leaf hops @ 10 mins.
- Wyeast Weihenstephaner liquid yeast
Steep Crystal malt @ 160 F for 20 mins. Steep peeled and grated oranges for 20 mins. and strain into wort. Extract boiled for 60 mins. Starter made for liquid yeast day prior. Bottled on Day 15. As mentioned earlier, the beer turned out well, but I was looking for a bolder taste. Appearance and aroma were achieved, but that taste was a bit too subtle.
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