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Blood Orange brew

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Registered Member
Feb 18, 2014
I just found this recipe for a blood orange brew. I was wondering if it would be possible to some orange blossom honey to the mix. Does anyone have any suggestions of how much honey should be added and when? Thanks everyone!


Preboil Tea
4 gallons water

6.6 pounds (3kg) light liquid wheat extract (55% wheat malt and 45% barley malt) (65 minutes)
1/2 ounce (15g) Hallertau hop pellets (60 minutes)
1/2 ounce (15g) Saaz hop pellets (20 minutes)
4 average sized blood oranges (20 minutes in another pot)
1/2 ounce (15g) Hallertau hop pellets (10 minutes)

In carboy
Cool water to the 5-gallon (19L) mark

Yeast: Wyeast 3068 or 3638; or White Labs WLP300 or WLP380

5 ounces (125 g) priming sugar


1. Heat 4 gallons (15L) of water in the brewpot. As the water begins to boil, remove it from heat. Add the light wheat malt extract. Stir to prevent clumping and scorching o the bottom of the pot. Return the pot to heat.

2. Allow the wort to come up to a boil. After pre-boiling for 5 minutes, add the first Hallertau hop pellets and stir. Start timing the 1-hour boil at the point that you make this hop addition.

3. 20 minutes before the end of the boil, add the Saaz hop pellets.

4. Peel the blood oranges and separate sections of fruit. Discard half of the peels. Cut the remainder of peel and fruit sections into small pieces. Use a grater as you only want the orange part of the rind. The white will add extreme bitterness. They should be small enough to allow easy entry into the carboy in a later step. An alternative is to use a plastic fermentation bucket that would allow easier addition of the fruit. When using a plastic fermenter with a large lid, the size of the fruit is not a concern.
The fruit may be placed in a straining bag for easy removal after fermentation. Heat fruit and peels in 1/2 gallon (2L) of water to 160 degrees F (71C) and then turn off heat. Let it steep as it cools.

5. 10 minutes before the end of the boil, add the second Hallertau hop pellets and stir for 1 minute.

6. At the 60-minute mark, turn off hte heat source, stir the wort clockwise for 2 minutes as you build up a whirlpool effect. Stop stirring and allow the wort to sit for 10 minutes.

7. Chill the wort in a cold water bath to a temperature of 70F-75F (21C - 24C).

8. Transfer the wort into a carboy or a plastic fermenter. Pour blood orange peels and fruit into the wort.

9. Aerate for 1 minute.

10. Pitch the yeast into the carboy and aerate for another minute. Top up the carboy to a 5-gallon (19L) mark with cool water.

11. In about 10 days, your beer should be ready to package.


Got Mead? Patron
GotMead Patron
Nov 9, 2012
I did something very similar that turned out very well. Look at my brewlog "Blood Moon Witbier".

Better brewing through science!


Lifetime Patron
Lifetime GotMead Patron
All our Gotmead members are encouraged to post the progress of new recipes that they're trying in a "Brewlog," or chronological report of the progress of the batch. We have a section of the forum set up for Brewlogs. To find one from a particular member, click on the "Advanced Search" tab immediately below the simple search window at the top left of this page. Then enter the title of the brewlog ("Blood Moon Witbier" without the quotes) in the Key words search string and the username of the original poster in the author string. Hit Search, and it should pop up in the results.
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