Dogfish Head Blood Orange Hefeweizen
A ProMash Recipe Report
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AHA Style and Style Guidelines
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15-A German Wheat and Rye Beer, Weizen/Weissbier
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Min OG:
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1.044
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Max OG:
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1.052
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|
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Min IBU:
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8
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Max IBU:
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15
|
|
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Min Clr:
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2
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Max Clr:
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8
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
|
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Total Extract (Lbs):
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6.60
|
|
|
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Anticipated OG:
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1.046
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Plato:
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11.48
|
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Anticipated SRM:
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4.7
|
|
|
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Anticipated IBU:
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16.9
|
|
|
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Wort Boil Time:
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60
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Minutes
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|
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Evaporation Rate:
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15.00
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Percent Per Hour
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|
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Pre-Boil Wort Size:
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5.88
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Gal
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|
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Pre-Boil Gravity:
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1.039
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SG
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9.82 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
|
|
100.0
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6.60 lbs.
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Briess LME- Weizen
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America
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1.035
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4
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
|
|
0.50 oz.
|
Hallertauer Mittelfruh
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Pellet
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4.50
|
11.1
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60 min
|
|
0.50 oz.
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Saazer
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Pellet
|
4.30
|
3.6
|
20 min
|
|
0.50 oz.
|
Hallertauer Mittelfruh
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Pellet
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4.50
|
2.2
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10 min
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Amount
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Name
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Type
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Time
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4.00 Unit(s)
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Blood Orange
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Other
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10 Days(fermenter)
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WYeast 3068 Weihenstephan Weizen
Peel the blood oranges and separate the sections of fruit. Discard half of the peels. Cut the remainder of peel and fruit into small sections. (I used a zester on two of the oranges before peeling them) . You only want the ornage part of the rind as the white part will add extreme bitterness. The pieces should be small enough to easily enter the carboy or bucket. In a bucket the fruit can be placed in a bag for easy removal.
Heat peels and fruit 1/2 gallon of water at 160F and then turn off heat. Let it steep as it cools. Do not over heat!!!
Add the fruit and peels to the fermenter after the beer is in the fermenter.
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Generated with ProMash Brewing Software |