zest 4 blood oranges - keep 1 tablespoon zest, then cut and remove meat of orange avoiding as much white pith and segments as possible. Put them in one cup of water and bring them to a boil, then immediately remove from heat (sterilization process). Put zest and orange meat in hop sock with .5 galaxy, .5 mosaic, .5 simcoe - and add to the fermenter pail to dry hop and flavor the beer.
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