SUMMER Wheat Beers | BLOOD ORANGE Flavored HEFEWEIZEN | Mandarina Bavaria | Using FLAVOR EXTRACTS

Sometimes when you want to add flavor to beers, you just want to avoid the headache of actually adding whole fruit or spices, which can cause clogs, extra fermentation or infections. Enter flavor extracts. In most cases, the cheap extracts you get at homebrew shops or online will leave unpleasant flavors in your beer, but the better quality extracts you get, the more you can use before they start to taste off.
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OLIVE NATION EXTRACTS: https://www.olivenation.com Use code AB20 for 20 percent off.
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Recipe on Brewfather: https://share.brewfather.app/9FLjnTBy...

Recipe for 5 gallons, your efficiency may vary:

"Rhymes With Orange"

5.1% ABV 18 IBU

5.5 lb Weyermann Pilsner Malt (50%)
5.5 lb Weyermann Wheat Malt (50%)

Single Infusion Mash at 156 F (69 C)

Water (ppm): Ca: 60, Mg: 6, Na: 13, SO4: 62, Cl: 99, HCO3: 0
Add 2g Gypsum, 2g Epsom, 5g CaCl and 1g NaCl to 8 gal (30 L) of distilled water

60 minute boil
60 min - Add 0.5 oz (14g) Willamette (6.7% AA)
0 min - Add 1 oz (28g) Mandarina Bavaria (7.7% AA)

Dry hop with 1 oz (28g) Mandarina Bavaria for 5 days after primary fermentation

OG: 1.051

Wyeast 3056 Bavarian Wheat Blend (alternatively use Wyeast 3068)

Ferment at 68 F (18 C) for 10-14 days, dry hopping for about 5 days after primary fermentation is complete. Add blood orange extract to taste.

FG: 1.012
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0:00 Intro and Welcome
1:10 Style Description and Approach
4:51 Recipe
7:23 Mash
8:31 Boil and Yeast Pitch
9:26 Fermentation Plan and Dry Hop
12:24 Fermentation Follow-Up and Extract Infusion
13:41 Pour and Tasting Notes
18:47 Potential Improvements
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