J343MY wrote:I'm looking forward to blood oranges too. What are you planning on making with them?
That's a good question. I hadn't thought of anything else yet beyond initially a pale ale based either off my honey tangerine or galaxy hop recipes.
Off the top of my head...
Maybe trying a faux berliner weisse again. Should do well with the flavour. Despite a recommended 11% share of the grain bill, there wasn't that much of a twang from the acidulated malt on my first try.
A brown ale of some sort instead of the more obvious porter or stout. I did a Scottish 80 recently that was tasty. I'm trying to picture it having an orange flavour...
A sour using Wyeast 3203 De Bom Sour Blend Yeast. My first sour and first liquid yeast was using that one. Turned out decent for a first try. Though I'd have to freeze the juice and zest until the yeast is released later in the year. Or perhaps cheat using Blood Orange Candi Syrup. Anyone have any experience with this?
I'd like to have something for the summer so given the time frame involved, a proper lager would work.
Maybe my Old Fashioned with the zest instead of dried orange peel and a tiny splash of juice.