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.
The 2020 version of my Belgian forest fruits beer. This year, using approximately 7 pounds of wild-picked berries, frozen and added in secondary. Switching from Rochefort to Westy yeast to attempt to get a bit more Belgian-y character in the beer. Produced 5.75 gallons @ 1.068. Final (corrected refractometer) gravity: 1.012 (~7.7% abv). Bottled with ~110 g sucrose.