Blood Heirloom Navel Orange Hefeweizen

Orange Hefeweizen

We used the recipe for the Blood Orange Hefeweizen from Extreme Brewing but instead of out-of-season blood oranges we used in-season heirloom navel oranges. We know that it won’t be much like the recipe, but it still sounds good.


Final Gravity: 1.015?

  • Starting gravity (actual)
    • 1.056
  • Starting gravity (expected)
    • 1.050
  • Final gravity (actual)
    • 1.015
  • Final gravity (expected)
    • 1.012

The beer wasn’t fully carbonated when we first tasted it (see picture at top). That was after only about a week in the bottle, but once it did carbonate it was tasty.


  • 6.6 lbs light liquid wheat extract
  • 0.5 oz Hallertau hop pellets
    (used German Hersbrucker)
    • 60 minutes
  • 0.5 oz Saaz hop pellets
    • 20 minutes
  • 0.5 oz Hallertau hop pellets
    (used German Hersbrucker)
    • 10 minutes
  • Wyeast 3068 Weihenstephan Weizen
  • 4 average sized blood oranges
    (used Heirloom Navel Oranges)

Brewing Notes

  • Brewed
    • May 26, 2012
  • Transfered
    • N/A
  • Bottled
    • June 15, 2012
  • Tasted
    • June 23, 2012
  • For the Hallertau we substituted German Herbrucker hops, which are a spicier version of Hallertau.
  • No other substitutions noted (except for the oranges, of course).
  • We used a plastic fermentation bucket so that we didn’t have to worry about getting the orange pieces out of a carboy.  
    Good decision.