Blood Orange Ale aromas begin with huge grapefruit on the nose, then a delicate balance of citrus sweetness and bitterness. Try it with grilled light proteins, salads with fruity vinaigrettes, and fresh salsa.
6 Gallon, All Grain
1 lb Munich
1 lb Carapils®
4oz. Hallertauer pellets A.A. 3.5% (1 @ first wort, 1 @ 60 minutes, 1 @ 15 minutes, 1 @ 5 minutes)
Peels of three blood oranges (30 minutes)
½ oz Cracked Coriander (15 minutes)
½ TBS Irish Moss, reconstituted (15 minutes)
Belgian Wit yeast (WLP400)
Heat 5 gallons of strike water to 164 degrees, mash in and settle out at 150 degrees, rest for 30 minutes. Vorlauf until clear, then run off sparging with 5 gallons of water at 175 degrees to collect 7 gallons of wort. Boil for 90 minutes, adding hops, blood orange peels, coriander and Irish Moss as indicated above. There should be six gallons of wort remaining at the end of the boil; cool to 72 degrees, strain into a 6.5 gallon carboy, aerate well and pitch the yeast. Allow ten days for fermentation (single-stage fermentation only) before bottling or kegging.
ABV = 5.1%