Author Topic: bloodhound - bottling with blood orange  (Read 264 times)

Offline stijn26

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bloodhound - bottling with blood orange
« on: March 19, 2018, 10:12:44 AM »
Hi,


I'm brewing this recipe soon:

Batch size:
aiming for 4 liters (1 gallon) to go in the fermentation vessel.

Malt:
- extra premium pilsener weyermann 75%
- brewferm munich 15%
- carapils weyermann 5%
- flaked wheat 5%

Single mash at 66°C (151°F) for 60 min.
Boil 75 min.

Hops:
2,5 gr (0,088 ounce) columbus, boiling it for 75 min.
20 gr ( 0,7 ounce) amarillo??? (not sure yet). Thrown in during whirlpool/flameout.

Yeast:
- One fermentation vessel with half the batch with Lallemand BRY-97 (focus on neutral yeast flavour)
- One fermentation vessel with half the batch with Lallemand Abbaye (focus on esters)

The bottling sugar will be blood orange juice (but not for all bottles). Per bottle I will use 33 ml juice. This delivers the same amount of sugar as 9gr/liter.

I'm thinking what style this beer will be, can't put it in a box really.
What do you guys think of this recipe? Will the Amarillo conflict with the Lallemand Abbaye flavour? Maybe u guys have better hop suggestions? All opinions are welcome.

Offline klickitat jim

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Re: bloodhound - bottling with blood orange
« Reply #1 on: March 19, 2018, 10:27:53 AM »
Sounds fun. If you aren't in love with the idea of Amarillo I would think about Mandarina Bavaria