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I brewed a 5 gallon batch of traditional bavarian hefe a few weeks ago, wet-hopped during the boil with home-grown hallertau. I was thinking I would rack a 1/2-1 gallon of it in smaller carboys and try experimenting with it. I wanted to do a gingerbread hefe, using traditional lebkuchen spices to see how that would turn out, and also try something like a blood orange hefe. I've always wanted to brew a blood orange wheat beer and this may be a convenient way to experiment. I was thinking I'd just rack a gallon over whole blood orange (without the peel) and just let it sit on there for a week or two before bottling.
A blueberry wheat was another idea of mine but I feel that's more of a summer ale I could try next year.