![]() The funky version is showing lactic acid flavors and great orange/grapefruit/raspberry flavors. I do think the beers will darken up and get redder as the oranges break down more and drop out. Really complimenting each other very early on. The Brett C+WLP20 version is showing some great playfulness between the yeasts and the oranges. 10 days into this batch and I’m really liking what’s going on. Today I decided to pull samples for gravity readings and tasting. Call it 2 pinches.Īs of this post the oranges have been in the carboys for almost 5 days. A small amount of orange peel zest was added to each carboy, I’m not sure on the amount though. Approximate amounts of peeled cut up oranges 5lbs per carboy, although I think the house funk carboy got about 5.5lbs. The oranges went into a bowl that had a few ounces of Vodka that I spread around on the oranges. ![]() The white parts will add some bitterness, so I tried to compensate for the left overs I couldn’t remove. I was able to get a good amount off the oranges, but knowing I wouldn’t be able to remove it all is one reason the hop IBUs are low in this recipe. I found a cheese grater worked really well after the main skin was peeled for removing the small bits of white rind still stuck on the orange. One of the most tedious parts of the orange prep process was removing as much of the “white rind” and stringy bits as I could. I did crush some of the oranges into a juice. I peeled, cut up, and smushed the oranges into a size I could easily dump into the carboys. I let the base beer ferment for 5 days before I added the oranges. Saaz 3%AA Minutes (1oz per 5.5 gallons of wort).5.5 gallons got my melting pot bugs (mason jar I keep filled with my house microbes plus numerous commercial dregs I just dump in).5.5 gallons got a huge pitch of WLP645 Brett C (from a previous batch) plus 1 vial of WLP320 American Wheat.12 gallons got a 2000ml starter of WLP300 Heferweizen Yeast.All would use the same base wort, but get varying amounts of blood oranges and fermented 3 different ways but all pitched at 65F. On March 14th I brewed a 23 gallon batch to be split 3 different ways. Oh yeah, a blood orange lambic was in my future! 2 weeks ago I saw the oranges were in season and on sale so I bought 25 pounds. During the 2011 season I had an idea to brew a sour/wild beer using blood oranges, but the blood orange season had already past. I never ate a Moro orange before I saw it on Dexter, but when I finally tasted one I knew somehow this was going into one of my beers. ![]() During the open of Dexter there is a scene where he is cutting and juicing some Moro oranges, known by most as “Blood Oranges”. If you’ve read a few of my articles here then it’s obvious I’m pretty loyal to dramatic cable TV shows: Breaking Bad, The Walking Dead, and yes….
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