Dogfish Head Blood Orange Hefeweizen

A ProMash Recipe Report

AHA Style and Style Guidelines
15-A German Wheat and Rye Beer, Weizen/Weissbier

Min OG: 1.044 Max OG: 1.052   
Min IBU: 8 Max IBU: 15   
Min Clr: 2 Max Clr: 8  Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Extract (Lbs): 6.60      
Anticipated OG: 1.046 Plato: 11.48
Anticipated SRM: 4.7        
Anticipated IBU: 16.9      
Wort Boil Time: 60  Minutes   

Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 5.88  Gal   
Pre-Boil Gravity: 1.039  SG 9.82 Plato

Formulas Used
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 %

% Amount Name Origin Potential SRM
100.0 6.60 lbs.  Briess LME- Weizen America 1.035 4

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
0.50 oz.  Hallertauer Mittelfruh Pellet 4.50 11.1 60 min
0.50 oz.  Saazer Pellet 4.30 3.6 20 min
0.50 oz.  Hallertauer Mittelfruh Pellet 4.50 2.2 10 min

Amount Name Type Time
4.00 Unit(s)  Blood Orange Other 10 Days(fermenter)

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.

Generated with ProMash Brewing Software