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Blood Orange Hefe

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Blood Orange Hefe

back to search Back to Search  Style Details 

Beer Style: Weizen/Weissbier  (15A)
Recipe Type: extract
Yield: 5 US gallons



Hefeweizen made with seasonal blood oranges


  • 6 lbs Sorghum Syrup (60 min)
  • 1 lb corn sugar (60 min)
  • 0.50 oz Hallertauer (60 min)
  • 0.50 oz Tettnang (20 min)
  • 1 tsp yeast nutrient (20 min)
  • 4 Blood Oranges (20 min)
  • 0.50 oz Tettnang (10 min)
  • 1 pkg SafBrew Wheat (WB-06)

Additional Instructions

Primary Ferment: 7 days at 70 degrees
Secondary Ferment: 7 days at 70 degrees

Beer Profile

Original Gravity: 1.051
Final Gravity: 1.004
Alcohol by Vol: 6.15%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


Bring waterto boil, and primary fermentable sugars, return to boil and achieve hot break.

Add hops and other ingredients according to schedule.

Peel blood oranges and separate sections of fruit. Discard half of the peels. Cut fruit into small pieces. Grate the peel and save the rind only! Heat fruit and peels in 1/2 gallon water to 160 degrees and then turn off heat. Let it steep as it cools. Pour into wort when cooled according to schedule.

Chill wort until appropriate temperature to pitch yeast.

Bottle carbonate for 4 weeks.