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[haustierblog]

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[mortenrene]

Endelig helg og en etterlengtet og velfortjent Cyperus zumula på balkongen!! Kattegress er nydelig i vårsola 🌞😹😺 #cyperus #zumula #cyperuszumula #kattegress #kypergras #catgrass #hungrycat #sultenkatt #sultenkattepus #søtkatt #søtkattepus #cutecat https://www.instagram.com/p/BvmPyk1Awdb/?utm_source=ig_tumblr_share&igshid=1fjol0hc40w24

[homebrews-blog]

Recipe of the day: Blood Orange Hefeweizen

This one comes from the now-famous founder and president of Dogfish Head Craft Ales, Sam Calagione (pictured). Calagione now host the television series, Brewmasters on The Discovery Channel, and is known for an ambitious, experimental and sometimes audacious approach to brewing beer (think, using saliva for starch conversion). This recipe is from Calagione's book, Extreme Brewing.  Extract Recipe  Beer Style: Hefeweizen with blood orange flavoring Batch Size: 5 gallons Original Gravity: 1.050 Final Gravity: 1.012 Bitterness: 17 IBU Boiling Time: 65 minutes Color: 12 SRM Alcohol: 4.8% ABV Ingredients 6.6 lbs. Light Liquid Wheat Malt Extract 4 medium size blood oranges 0.5 oz. Hallertau Hop Pellets (4.5% AA) boiled 60 minutes 1 oz. Saaz Hop Pellet (4.3% AA) boiled 20 minutes 0.5 oz. Hallertau Hop Pellets (4.5% AA) boiled 10 minutes Wyeast 3068 or 3638 or White Labs WLP 300 or 380 Directions Boil and add hop additions according to the schedule above. Peel the blood oranges and separate sections of fruit. Discard half the peels. Cut the remainder of peels and fruit sections into small pieces. Use a grater as you only want part of the rind. The white will add extreme bitterness. Heat fruit and peels in a half gallon of water to 160F and then turn off heat. Let the fruit steep as it cools. Cool the wort and steeping fruit to 70-75F and add to fermenter.  Fermentation Pitch your yeast and fermet for about 10 days at 70-75F.  Read more: Beer Recipes - Brewing Beer Recipes - Popular Mechanics 

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