In this episode, we'll be cooking up our first batch of Blood Orange Hefeweizen... which is essentially a similar recipe to our first Hefeweizen when our least got a little excited after the first day, so we'll have to keep an eye on that... but it's basically the similar recipe with the additions of "fresh squeezed" blood orange juice & a few zest shavings. Here are some pictures...
Ooooh... a whirlwind in our hot water...
Defrosting our blood orange juice that
we had to juice last weekend...
Juice & zest...
Mmm... this would be where Smell-o-vision
would share the Saaz & Hallertau hops with you
Now, when working with fruit juices, you don't want to boil them as that'll really mess up the sugars & flavors and just produce some bad nasty stuff. However, to take care of all the bacteria, you want to get it up to about 170 degrees to kill off everything... and do it separately from the wort because that will be boiled. Here's our combination of the juice & zest in a pot...
Then we cool down the boiling wort... of which we had a LOT
Then siphon that liquid gold into the fermenter...
Add the blood orange ingredients to the Hef wort...
Vuola!!! You have a five gallons of
Blood Orange Hefeweizen wort...
We also did a first with a beer marinated chicken breast in the crock pot. Izzy found a recipe... so we put a few chicken breasts (luckily on sale for 70% off) and added some garlic, Cajun seasonings, and a bottle of our Irish Red Ale for it to marinate... and it turned out incredible. Here are some pictures of that process...
Pre-cooked... then 4-5 hours later...
Leftover juices in the crock pot...
The next morning, bubbling like crazy...
We'll hafta keep an eye on her...
Well, that'll do it for today. Next week, the family is visiting for the weekend but I'm sure we'll have some adventures to report. If not concerning beer, then on my other blog. Have a great weekend everybody!!!
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