It isn't blood orange season, now, though.
The red citrus fruit I could find at the store was Texas Ruby Red Grapefruits.
So, I zested six of those big suckers, and prepared the pulp for the brew by smashing it up.
6.6 pounds of Bavarian Wheat LME, with 1 ounce of US Hallertau in the boil, with 1 ounce of US Hallertau dry-hopped, done with 6 gallons of water.
It's fermenting now, and the overwhelming grapefruit aroma is very sweet and pleasant, and I suspect this basic, popular recipe from this book:
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...would take to all manner of citrus treats from Buddha's Hand Citron, to Calomondin, to Lime, to Pomelo.
Hefeweizen's and citrus are some kind of magic combo. Pick your favorite citrus and put together one of these simple, ridiculously tasty brews today!