Blood oranges , ideas for a recipe ?

[garyhead.design]

Sam Calagione’s Blood Orange Hefeweizen, If it's good enough for the Dogfish Head Brew Pub, then why the hell not.

I've got the recipe in a book I bought from the bar, it uses the zest and some flesh, I've always wanted to give it a try and never got around to it

I'm sure it would be easy to find with a smidge of googling

 

[garyhead.design]

Found it

http://www.popularmechanics.com/home/how-to-plans/beer-recipes-how-to-home-brew-hefeweizen#slide-2

 

[Jace89]

I have a recipe that I have made a few times based off Sam Calagione’s Blood Orange Hefeweizen, I've put my own little tweaks into it but you can tell I have pinched his idea!

Anyways I'll link you to my blog post as it's much easier then re-typing it: link to my blood orange recipe

I really suggest using a Belgian Witbier style strain, or even T58 will work well at right temps. Anyways I hope it can inspire some thoughts!

 

[Judanero]

This is on my to do list:



All Grain HomeBrew Recipe for a Belgian Black IPA flavored with Blood Orange
Profile: Dark, creamy, and citrusy with a hop kick and Belgian flare. A homebrew that draws attention with a medley of interesting and exotic flavors.
Ingredients:

Malts
11.5 lbs 2-Row Pale Malt
12 oz. Carafa III De-Bittered Black Malt
12 oz. Flaked Oats
8 oz. Biscuit Malt
8 oz. Crystal 70
4 oz. Crystal 120
Hops
1 oz. Chinook 13%a, 60 minutes
1 oz. Citra 11%a, 30 minutes
1/2 oz. Amarillo 8%a, 30 minutes
1/2 oz. Amarillo 8%a, at flameout
Other
Juice from 24 fresh squeezed blood oranges
Zest from 4 blood oranges
Yeast: Wyeast 3522 Belgian Ardennes or White Labs WLP550 Belgian Ale
Dry-Hop: 1 oz. Amarillo

Instructions:
Mash all grains for 1 hour at 152 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above.
Stir in blood orange juice and zest at flameout with final Amarillo hops.
Ferment at 65-68 degrees.
Rack to keg or secondary and dry hop for 7-10 days.
Rack to keg or secondary and age for 4-5 weeks.