Bitter Orange Peel, how long do I boil it in the kettle?
I'm brewing a beer tomorrow that called for orange peel to be added at the last 5 minutes of the boil. LHBS gave me the option of sweet and bitter orange peel, but suggested the bitter for this beer. This bitter orange peel smells fantastic, but it looks like some kind of Junior High science project. It's Fungus-Mungus. Is 5 minutes at the end of the boil long enough to kill off the bacteria on the bitter orange peel? What will throwing it in at 10 minutes do to bitterness/aroma?
Most recipes call for it in at 5 minutes. Primarily to not boil off all those highly volitile orange oils that will give your beer the orange aroma/flavor you want.
And they are not fungi, they are the exact same orange peels you throw away whenever you eat an orange, just dried. Many folks on here dry and store their own.
And yeah, 5 minutes i the boil, and the remaining 15-20 minutes after flameout before you get the wort to fall below pasteurization temps, is plenty of time to kill off any nasties that may have been on them.
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How can I dry my own orange peels out to use in the future? Is it a process, or do I just save them in a bag?
I don't dry fruit, but I know there are fruit driers that you can buy or plans that you can make. I do know that you can't just put them in a bag, though - then you will have fungus.
bitter orange peel is from curacao oranges so you normally won't be able to make that yourself.
Quote:
The peel of Curaçao Oranges is actually green before it is dried; the skin doesn't ripen to orange. When dried, the peel actually looks mouldy, though it is not; it is greenish-greyish-blue on one side and white on the other.
For sweet orange peel you can use fresh peel, but you'll have to use slightly more to account for water weight.
Bitter Orange Peel, how long do I boil it in the kettle?
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