Extreme Brewing: An Enthusiast's Guide to Brewing Craft Beer at Home by Calagione Sam

Author:Calagione, Sam [Calagione, Sam]
Language: eng
Format: epub
Publisher: Creative Publishing International
Published: 2011-02-09T00:00:00+00:00

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 ½ gallon (2 L) of water to 160°F (71°C) and then turn off heat. Let it steep as it cools.

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