Im glad to know that I wasnt being too crazy. I got a Hefeweizen recipe kit for my first beer to make. I also ordered some Orange, Grapefruit and lemon crystals to add at the end to give a hint of the flavor. Ive never had a grape fruit one so Im hoping that will taste as good as I think.
Great video! I haven’t played with any extracts but a wheat beer seems like a good place to try them out. I like the idea of the whirlpool hops for orange flavor, I’m sure you could get that flavor with the right combo of new world hops. 🍻 cheers!!!
I brewed this recipe minutes the extract, and it tastes really nice. My extract efficiency was quite bad, I think I'm going to try some biab. Simplify a little. But the beer is good, and I'm getting boatloads of orange just off the hops. Thanks!
Love your channel and the experiments. My preference with fruit wheat beers is to not use extract, hops or yeast to add fruit flavors as that is always an experiment. I have always followed John Palmers advice of using an American wheat as the base beer and reducing the bittering hops by 10% and then using wild Blackberries, cherries or puree. This achieves a balanced wheat beer that isn't too sweet nor sour. You also don't get competing flavors from yeast or hops. I have a hard time with any extract as they taste chemical or cloying to me but everyone's taste buds are different. Anyway, great vid and glad to see fruit wheat beer experiments.
Looks like a great mower beer. When I add fruit to beer I usually juice or mash it up, add to mason jars and sous vide at 145 for around an hour. Never had an issue thus far. Recently won a home brewing competition in my area for a blood orange gose using real blood oranges. Cheers 🍻
So much coincidence.. I recently made a witbier with orange peels, and was planning to add orange juice or extract after the fermentation. I ended up not adding any extract or juice, but instead add acaccia honey and dry hop with 1oz Nelson Sauvign.. Now bottle conditioning.. I also made a Hop forward Grapefruit Rye PA with Azacca hops, dry hopped with 2oz Idaho7 and 2oz Mandarina Bavaria.. I let the Mandarina to stay 7 days in dry hop, which they say brings out more mandarin like aromas.. The final beer is a great tasting beer, with a very delicate grapefruit, mandarin, pineapple aroma.. I will play around with Mandarina maybe with a Mango IPA.. Should go with extract, maybe 0.5oz as you mentioned.. Shame on Olive Nation not sending you the coupon..
First of all - LOVE your channel. Big fan of your process and your videos. What I’m not a fan of is what I call the “Blue Moon Effect”, or forcing the slice of orange into wheat beers. I guess it does save bars a fortune in fruit costs! 😂
theapartmentbrewer i have a question to ask you how does this taste like blood orange 🍊 and wheat beer 🍺 is this recipe you came up with it or is this recipe been around from Canada 🇨🇦 #YSW I follow you 💯 from
@theapartmentbrewer, thanks for the video. I am leery of extracts since a lot of them have artificial ingredients. You can make an awesome natural extract by peeling mandarin oranges and soaking them in high proof spirits like Everclear for a few days. This extraction plus sugar and water gives you an awesome orange liquer. Use the grocery store mandarins that you can peel by hand and give you no bitter pith. Add a wee bit of liquor to your keg. Yes, the sugar will ferment and help carbonate your beer a little.
Your experience with Mandarina Bavaria was quite different than mine. Pre-Covid, a fellow homebrew club member and I did a "new" German hop sampler test for our club. We split a pale ale base wort into three boil kettles, did a 10-minute sanitation boil, then added a single 30-minute flameout addition of Ariana, Halertau Blanc, and Mandarina Bavaria in each. Everyone in the club got a blind sample of each along with a descriptor sheet to try to match them up. The MB was the least liked by pretty much everyone at the meeting. Obviously a different use of the hop than yours, so maybe that comes into play.
I went to Gloucester, MA a few times last year (Grew up there, Threw up in Denver) They banned menthol in MA. So we would drive to NH to buy. Also went there. I think it was called Border fireworks (all fireworks are also illegal in MA) Spent about $500 on fireworks last July haha NH is great!
Sadly fireworks are illegal by town ordinance where I live... which is stupid. But I otherwise love it. Gloucester is one of my favorite places in mass!
Hello, I love the videos! Was just telling myself (before I found your channel) that I wish there were more videos showing the entire brew process! I didn't think I would find them as that type of video would take a LOT of patience, but here you are! So thank you for the videos, and your dedication to showing the process all the way from grain to glass! I noticed in this video you referred to HCO3 as Bicarbonate (which is correct, or it could be called hydrogen carbonate), but in past videos you referred to it simply as carbonate. Carbonate is a real thing, but it is an ion of CO3 with -2 charge, whereas hydrogen carbonate(or bicarbonate) is the neutral ionic compound HCO3. Just wondering which one is actually present in water profiles for beer? I imagine it is HCO3 since that is what you have written down, but just thought I'd ask! Thanks again for the great content :) keep it up!
So my chemistry education ended in high school. HCO3 is the compound always referenced in water calculators which is why I use it. Keeps it from becoming overcomplicated for the average person. In reality there is a difference between the two compounds, and what they do, and before I fully understood that I just called it "carbonate". However its beyond the scope of this channel so I keep it simpler here. Thanks for watching and I'm glad you enjoy the content!
Wow what a coincidence I was gonna brew a Hefeweizen and wanted some orange citrusy tones too it. Thanks for video. Wonder if small amount of citra hop would add good amount of citrus aroma and flavor.
Just hopped to this video as I am brewing a Hefeweizen as we speak and I'm trying to decide how much Mandarina Bavaria to put in at the end and as a dry hop, maybe I'll go 50g and 50g
Per usual, great vid and very timely as I’m about to make a Hefeweizen. Now I’m tempted to experiment with this same flavor. And whoever gave this a dislike just go have a Busch Light. ;-) PS - Love the Jazz. Totally works.
Awesome grain to glass videos. Could you perhaps put the Weight of your malts in the description as well ? I find it helps scale down the recipe. Cheers 🍻
Ah yes, let the Hefeweizen time of the year begin! Did you check out Hüll Melon and Callista Hops? They are Mandarina Bavaria's German cousins in a new series of IPA-style hops. If you liked Mandarina Bavaria these might be for you too. Cheers from Germany.
Thanks! I'm really glad you're enjoying it! I am making my additions off of distilled water. RO should work just as well as long as its negligible minerailty
Sounds like a great beer. I'm thinking like you suggested to go with something like this but just ramp up the use of Manderina. Not a huge fan of extracts myself but that's just personal preference. I just brewed a Mango Hefe a couple of weeks back with frozen costco mango so was interested to hear what you said about the sugars being fully fermented out and leaving an almost sour flavor because that's definitely what I have with mine, was kind of worried it had an infection but it's been in the keg a few weeks and hasn't got any worse so it must just be that. Question for you; what's your secret to getting that bloody lid off the fermzilla without adding pressure? It's the only way I can get mine off!
First off love your videos! I have just begun using water chemistry with my homebrews and really appreciate you adding yours. There is so much information out there it can get confusing which way to go with water profiles. I have a quick question, what kind of wheat malt did you use? I have a couple in my inventory (Rahr red wheat & Rahr white wheat) not sure which to use or if I need to buy some. Thanks, and keep the videos coming very helpful!!!
Thanks for the kind words and I'm very happy to help! Red and white wheat will both produce a very similar flavor for a beer like this. In my experience the white wheat is a bit softer and a bit paler but otherwise you will be ok with either. Red wheat and "regular" wheat malt are basically the same thing, so if you've ever used standard wheat malt, that's what to expect
@@TheApartmentBrewer Thanks for the reply!! I don't have any Mandarina Bavaria so I'm going to go with what I do have which is Yakima Valley Wai-iti. I think it will go well with the blood orange (fingers crossed)! Thanks again cheers!!!
What do you think about adding a 'powder' to the beer? Perhaps it wouldn't mix in as well as you would hope? Not sure how much residual sugar is in the powder, perhaps it could be put in late in the fermentation process. Something like this : www.olivenation.com/orange-freeze-dried-fruit-powder-organic.html
Interesting, I'm not 100% sure what would happen as I've never used something like that before. You would definitely want to know what the sugar content would be and of course the intensity of flavor, but could be very interesting!
Hehe. Looking at your vid come up I thought you where going to brew this months BYO Blood Orange Hefe reciepe. You make it sound a lot like a American wheat beer. Wonder why none of the yeast notes came up. Perhaps open fermentation would have helped there?
Yes it's far closer to an American than the German cousin. Open fermentation definitely would have increased esters a bit, it's worked for me twice before!
Im sorry youre having trouble understanding me, but there should be an option in the youtube player to slow down the speed of the video to 0.5x, maybe that would help? Thank you for watching!
Last summer I made a American wheat with Mandarina Bavaria in the whirlpool and dry hop, and I was fantastic. I would highly recommend.
That sounds awesome! Definitely would be good to see how it is in the whirlpool
Good one, mate! Loving the jazz in the background :)
Awesome! I'll keep that in mind!
Im glad to know that I wasnt being too crazy. I got a Hefeweizen recipe kit for my first beer to make. I also ordered some Orange, Grapefruit and lemon crystals to add at the end to give a hint of the flavor. Ive never had a grape fruit one so Im hoping that will taste as good as I think.
Great video! I haven’t played with any extracts but a wheat beer seems like a good place to try them out. I like the idea of the whirlpool hops for orange flavor, I’m sure you could get that flavor with the right combo of new world hops. 🍻 cheers!!!
Thanks Brian! I'd go the puree route next time though! I'd be interested to see what you do with this hop! Cheers!
I brewed this recipe minutes the extract, and it tastes really nice. My extract efficiency was quite bad, I think I'm going to try some biab. Simplify a little. But the beer is good, and I'm getting boatloads of orange just off the hops. Thanks!
Love your channel and the experiments. My preference with fruit wheat beers is to not use extract, hops or yeast to add fruit flavors as that is always an experiment. I have always followed John Palmers advice of using an American wheat as the base beer and reducing the bittering hops by 10% and then using wild Blackberries, cherries or puree. This achieves a balanced wheat beer that isn't too sweet nor sour. You also don't get competing flavors from yeast or hops. I have a hard time with any extract as they taste chemical or cloying to me but everyone's taste buds are different. Anyway, great vid and glad to see fruit wheat beer experiments.
Thanks for watching, I share your preferences. Real fruit is generally much better albeit harder to work with
Great idea using Mandarina Bavaria with a Hefeweizen! Might have to try this out myself! :)
It's worth it!
Having only brewed a handful of times so far, the hefeweizen was so simple which turned out such a great beer
They're awesome for beginners!
Looks like a great mower beer. When I add fruit to beer I usually juice or mash it up, add to mason jars and sous vide at 145 for around an hour. Never had an issue thus far. Recently won a home brewing competition in my area for a blood orange gose using real blood oranges. Cheers 🍻
Yeah while it's a bit more work that method makes for a very good flavor
So much coincidence.. I recently made a witbier with orange peels, and was planning to add orange juice or extract after the fermentation. I ended up not adding any extract or juice, but instead add acaccia honey and dry hop with 1oz Nelson Sauvign.. Now bottle conditioning.. I also made a Hop forward Grapefruit Rye PA with Azacca hops, dry hopped with 2oz Idaho7 and 2oz Mandarina Bavaria.. I let the Mandarina to stay 7 days in dry hop, which they say brings out more mandarin like aromas.. The final beer is a great tasting beer, with a very delicate grapefruit, mandarin, pineapple aroma.. I will play around with Mandarina maybe with a Mango IPA.. Should go with extract, maybe 0.5oz as you mentioned.. Shame on Olive Nation not sending you the coupon..
Both of these beers sounds amazing! It is the perfect time of year for them!
Nice spring beer!
You bet!
I'm carbonating a orange citrus hefeweizen right now. Great video.
It's a great flavor combo!
First of all - LOVE your channel. Big fan of your process and your videos. What I’m not a fan of is what I call the “Blue Moon Effect”, or forcing the slice of orange into wheat beers. I guess it does save bars a fortune in fruit costs! 😂
All good man, thanks for watching!
Your videos have really improved, especially the framing and filming, and the sound quality! Keep up the good work and the great content
I would add that the couch intro is overexposed, or the light is too close. His face is washed out.
theapartmentbrewer i have a question to ask you how does this taste like blood orange 🍊 and wheat beer 🍺 is this recipe you came up with it or is this recipe been around from Canada 🇨🇦 #YSW I follow you 💯 from
Hell yeah! Better weather is on the way and it shows, errrrrybody making wheat beers. Cheers bro!
Oh yeah, it's my favorite time of year (minus the allergies). Cheers!!
@theapartmentbrewer, thanks for the video. I am leery of extracts since a lot of them have artificial ingredients. You can make an awesome natural extract by peeling mandarin oranges and soaking them in high proof spirits like Everclear for a few days. This extraction plus sugar and water gives you an awesome orange liquer. Use the grocery store mandarins that you can peel by hand and give you no bitter pith. Add a wee bit of liquor to your keg. Yes, the sugar will ferment and help carbonate your beer a little.
That's probably a way better method of doing it, just a little extra work. Cheers!
Its said that MB is best as a late addition and/or preferably whirlpool or dry hop.
100% agree
100% agree
Your experience with Mandarina Bavaria was quite different than mine. Pre-Covid, a fellow homebrew club member and I did a "new" German hop sampler test for our club. We split a pale ale base wort into three boil kettles, did a 10-minute sanitation boil, then added a single 30-minute flameout addition of Ariana, Halertau Blanc, and Mandarina Bavaria in each. Everyone in the club got a blind sample of each along with a descriptor sheet to try to match them up. The MB was the least liked by pretty much everyone at the meeting. Obviously a different use of the hop than yours, so maybe that comes into play.
I think it also depends on the malt background as well. If it was a drier barley based beer I could see it not working out as well.
Great looking wheat beer...... I'm not a fan of blood orange beers but sounds like yours turned out fairly decent
Cheers Steve
Thanks Jesse, it seems to be getting a bit better as it ages!
I went to Gloucester, MA a few times last year (Grew up there, Threw up in Denver) They banned menthol in MA. So we would drive to NH to buy. Also went there. I think it was called Border fireworks (all fireworks are also illegal in MA) Spent about $500 on fireworks last July haha NH is great!
Sadly fireworks are illegal by town ordinance where I live... which is stupid. But I otherwise love it. Gloucester is one of my favorite places in mass!
Hello, I love the videos!
Was just telling myself (before I found your channel) that I wish there were more videos showing the entire brew process! I didn't think I would find them as that type of video would take a LOT of patience, but here you are! So thank you for the videos, and your dedication to showing the process all the way from grain to glass!
I noticed in this video you referred to HCO3 as Bicarbonate (which is correct, or it could be called hydrogen carbonate), but in past videos you referred to it simply as carbonate. Carbonate is a real thing, but it is an ion of CO3 with -2 charge, whereas hydrogen carbonate(or bicarbonate) is the neutral ionic compound HCO3. Just wondering which one is actually present in water profiles for beer? I imagine it is HCO3 since that is what you have written down, but just thought I'd ask!
Thanks again for the great content :) keep it up!
So my chemistry education ended in high school. HCO3 is the compound always referenced in water calculators which is why I use it. Keeps it from becoming overcomplicated for the average person. In reality there is a difference between the two compounds, and what they do, and before I fully understood that I just called it "carbonate". However its beyond the scope of this channel so I keep it simpler here. Thanks for watching and I'm glad you enjoy the content!
i was actually ordering from olive nation for a seltzer and had no idea they were 25 minutes from me in MA lol
I love everything except the mash temp - but I'm a weirdo with OCD issues
It's OK, we need people like you in the world to fight the evildoers and their crystal malts
What mash temp would would you use and why? Just curious :)
Wow what a coincidence I was gonna brew a Hefeweizen and wanted some orange citrusy tones too it. Thanks for video. Wonder if small amount of citra hop would add good amount of citrus aroma and flavor.
Seems like a lot of folks here had the same idea! Citra would be good in a hoppy wheat for sure!
Just hopped to this video as I am brewing a Hefeweizen as we speak and I'm trying to decide how much Mandarina Bavaria to put in at the end and as a dry hop, maybe I'll go 50g and 50g
Thanks I was just thinking of doing this and I’m glad I came across this video! Which extract did you use exactly by OliveNation for this?
Blood orange extract
Good video. Imagine what the beer would have tasted like if you added the full 6oz of extract.
Probably would have been an immediate dumper haha. Glad it didn't though. Thanks for watching and cheers!
Per usual, great vid and very timely as I’m about to make a Hefeweizen. Now I’m tempted to experiment with this same flavor.
And whoever gave this a dislike just go have a Busch Light. ;-)
PS - Love the Jazz. Totally works.
Awesome! I'm glad you enjoyed it!
Awesome grain to glass videos. Could you perhaps put the Weight of your malts in the description as well ? I find it helps scale down the recipe. Cheers 🍻
Is it not showing up in the recipe section? I do usually add both the weight I used and the percentage
@@TheApartmentBrewer sorry my bad yes it's there. Great thanks !
Yet another great video..
Thanks!
Good review!
Thanks!
Great video, thinking of brewing a similar recipe. Any thoughts on using just Mandarina Bravaria as the bittering and aroma hops?
I wouldn't bitter with it, far better options out there for bittering in my opinion. But anything late boil and beyond this is great for
@@TheApartmentBrewer thanks!
Ah yes, let the Hefeweizen time of the year begin! Did you check out Hüll Melon and Callista Hops? They are Mandarina Bavaria's German cousins in a new series of IPA-style hops. If you liked Mandarina Bavaria these might be for you too.
Cheers from Germany.
I haven't had a chance to use them yet but theyrr certainly on my list!
Not sure why I haven’t found your channel sooner. Great content!
Are you making your water additions from RO water? Sorry if you’ve answered before!
Thanks! I'm really glad you're enjoying it! I am making my additions off of distilled water. RO should work just as well as long as its negligible minerailty
Great video as always. Which of the olive nation orange extracts did you use. Looks like they have more than one.
I used their regular blood orange extract
Sounds like a great beer. I'm thinking like you suggested to go with something like this but just ramp up the use of Manderina. Not a huge fan of extracts myself but that's just personal preference. I just brewed a Mango Hefe a couple of weeks back with frozen costco mango so was interested to hear what you said about the sugars being fully fermented out and leaving an almost sour flavor because that's definitely what I have with mine, was kind of worried it had an infection but it's been in the keg a few weeks and hasn't got any worse so it must just be that. Question for you; what's your secret to getting that bloody lid off the fermzilla without adding pressure? It's the only way I can get mine off!
Sounds like a good beer, try adding monkfruit sugar to backsweeten it! For the fermzilla I'll slip a knife under the edge of the lid to pop it off
First off love your videos! I have just begun using water chemistry with my homebrews and really appreciate you adding yours. There is so much information out there it can get confusing which way to go with water profiles.
I have a quick question, what kind of wheat malt did you use? I have a couple in my inventory (Rahr red wheat & Rahr white wheat) not sure which to use or if I need to buy some. Thanks, and keep the videos coming very helpful!!!
Thanks for the kind words and I'm very happy to help! Red and white wheat will both produce a very similar flavor for a beer like this. In my experience the white wheat is a bit softer and a bit paler but otherwise you will be ok with either. Red wheat and "regular" wheat malt are basically the same thing, so if you've ever used standard wheat malt, that's what to expect
@@TheApartmentBrewer Thanks for the reply!! I don't have any Mandarina Bavaria so I'm going to go with what I do have which is Yakima Valley Wai-iti. I think it will go well with the blood orange (fingers crossed)! Thanks again cheers!!!
@@gbpd80 Sounds good! Just have fun with it, and try not to use too much flavor extract if you're going that route!
@@TheApartmentBrewer Thanks will do! Cheers!
Steve, how'd the flavor change as this aged and you got to the bottom of the keg?
If I remember correctly it sort of mellowed out but never really got to the level I was hoping for
I find when using extracts the beer needs too mature longer. I bet it's better it a couple weeks.
You know, its gotten a bit more tolerable lately. I don't know if thats because its mellowed out or because I've gotten used to it
What do you think about adding a 'powder' to the beer? Perhaps it wouldn't mix in as well as you would hope? Not sure how much residual sugar is in the powder, perhaps it could be put in late in the fermentation process. Something like this : www.olivenation.com/orange-freeze-dried-fruit-powder-organic.html
Interesting, I'm not 100% sure what would happen as I've never used something like that before. You would definitely want to know what the sugar content would be and of course the intensity of flavor, but could be very interesting!
Any flavor evolutions after a few weeks or days?
Actually, yes! It got a whole lot less harsh over time. Still way too much extract flavoring but its not nearly as rough as it was when I filmed it
Hehe. Looking at your vid come up I thought you where going to brew this months BYO Blood Orange Hefe reciepe. You make it sound a lot like a American wheat beer. Wonder why none of the yeast notes came up. Perhaps open fermentation would have helped there?
Yes it's far closer to an American than the German cousin. Open fermentation definitely would have increased esters a bit, it's worked for me twice before!
When you keg, are you using a closed transfer system?
Yup, although its not really mandatory for this type of beer
After you carbed and kegged the beer, how did you add the extract? Just by popping off the lid?
@@Ski-zu2kk yup
Man, you speak fast sometimes. Be compassive with foreign viewers like me.
Great video as usual.
Im sorry youre having trouble understanding me, but there should be an option in the youtube player to slow down the speed of the video to 0.5x, maybe that would help? Thank you for watching!
This is weird, I just cracked open my own Mandarina Bavaria Ale and this vid showed up
This is the way
👍🏻👍🏻🍺🍺
Cheers Tom!
Needs more blood
Lmao 🤣
How dare you miss a PH measurement
Cardinal sin!!
Warm weather calls for wheat beers imo. Good looking beer!
Thanks YB! It's starting to get a bit better with time