Blood Orange Blonde Ale

A "blood moon" happens when Earth's moon is in a total lunar eclipse. Blood Moon Blonde ale happens when I throw literally every bit of a bag of blood oranges into a 2.5 gallon batch of beer. And the results are pretty bloody good!
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Recipe was designed with the Brewfather app.
My gear: (listed in order of appearance)
• Water Filtration: Portable Reverse Osmosis water filter
• Digital Mini scale, 200g
• Mash Tun: Anvil Foundry (6.5 gallon capacity)
• Grain Mill: Malt Master R2 Pro (modified with corded drill)
• Hop Strainer: LUCKEG Brand 300
• Fermenter: SS Brewtech 7gal conical with FTSS and FTSS extensions
• Hydrometer
• Keg: 2.6 Gallon Torpedo Slimline Keg
• 5 Gallon CO2 tank and regulator
• 5 Gallon Wide mouth PET carboy
• Custom built Keezer System with Intertap Taps
(Hydrometer, connectors, miscellaneous tubing purchased through MoreBeer)
If you decide to brew this batch, or want any more info on my equipment, process, or recipe, leave a comment and let me know how it turned out!

[@ElementaryBrewingCo]

Sounds like a great summer thirst quencher!!!

[@5minutebrewery]

For sure! Now all I need is summer 🍻

[@alanmulryan]

Great video, looks like really good beer! At 00:50...did you forget the basket?

[@5minutebrewery]

Good spot, I absolutely did. Had to transfer to my old 10 gallon propane kettle and then back into the foundry with the grain basket correctly installed 😅

[@alanmulryan]

​@@5minutebrewery we've all done it 🤣🤣

[@rowshambow]

The old Scurvy Cerveza

[@timfries3523]

I am guessing, based on the video, the the orange peels were added during with the bittering hops at 60 mins but can you confirm? Thanks!

[@kurtwolter3984]

Your vids are good. One question I have is do you skip sparging, and just recirculate the wort with basket raised for somewhat of a lautering process?

[@5minutebrewery]

Thank you! I do skip sparging, I’ll usually do a full volume mash and recirculate a couple gallons worth of wort during the temperature ramp to boil! It seems to get my efficiency where I want it to be.

[@RandRBrewwork]

Wanted to clear up my misunderstanding, you added your fruits at 68 and let it finish fermenting than ramp up to 74 for clean up or add your fruit at 68 than bump it up to 74 the day you pitch your fruit? Does this make sense?

[@5minutebrewery]

I added my fruit, then immediately bumped up the temperature to 74! My logic here was to really kick the yeast into gear to make sure any oxygen that snuck in during my fruit addition was consumed as quick as possible.