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jchadscud · 03-28-2009, 01:25 AM

So I brewed the PM version of BM's Blue Balls (Blue Moon clone). I hit the OG and FG perfectly (1.038 and 1.010), but the orange flavor is definitely not present in the sample I tasted going into the keg. Followed the recipe exactly including the fermentation schedule. Beer is perfect in color, just lacking in taste.

Will the chill and carb process bring out the orange flavor? If not, can I dry "hop" some orange peel in the keg to bring out the flavor? Other options?

**Denny's Evil Concoctions** · 03-28-2009, 01:42 AM

Flavors change over time. Some things overpower others initally. I've made beers where I thought I could not taste the malt and then it ended up being malty etc. I'd wait.

You can always add the orange later on if it becomes obvious the flavor is lacking but it's ard to remove it.

jchadscud · 03-28-2009, 02:02 AM

I've got it on 40psi at room temp for the time being. I may chill and check the taste in a week or so and go from there. I just read a post that said the orange flavor is actually from the coriander seed and not the orange peel.

I'm still accepting suggestions though! I'll dry "hop" some coriander if I have to!

**diatonic** · 03-28-2009, 04:15 PM

I think you should get some orange flavor from the peel - I don't think coriander really tastes like orange, though it often accompanies orange. You could try soaking the peel of some organic oranges (so they're not coated with wax) in a small amount of vodka for a couple of weeks to extract the orange flavor, then add the vodka to the secondary.

I'm doing this with a batch right now based on this recipe.

**Denny's Evil Concoctions** · 03-28-2009, 06:30 PM

Some places sell bulk ground peel. I got some from a bulk foods place. Catered mostly to bakers.

**truckmann** · 03-29-2009, 04:41 AM

One stupid question for you....Did you remember to crush the coriander seed before you put it in?

**AFAJ Brew Guy** · 03-29-2009, 04:47 AM

The best way to get the orange that you are looking for is to use zest. Dried peel loses a lot of its flavor. The issue here is that you will need quite a few oranges to get enough zest to bring add a little bit a flavor. It is well worth it though.

When I have done this I have zested two different types of oranges, some grapefruit, and even a little lime. Really added a nice citrus flavor to the beer.

beesy · 03-29-2009, 05:12 AM

I would use zest as well. The other day i was reading some Oberon posts and people followed an only grain recipe (no zest or citrus at all) and the complained of no citrus flavor like Oberon. From my recollection of Oberon from last year, i think i would be insane to not put a bunch of orange zest in there. But what do i know...

jchadscud · 03-29-2009, 03:38 PM

Quote:

Originally Posted by truckmann

One stupid question for you....Did you remember to crush the coriander seed before you put it in?

Not stupid at all, but I did remember. I didn't rehydrate the orange peel prior to putting it in the boil, so that could be part of the problem. I took the remaining orange peel (.25oz) and started soaking them in vodka. I'll also try the zest suggestion. Any other ideas, keep 'em coming!

SumnerH · 03-29-2009, 05:20 PM

Only zest if you can get bitter oranges. Wits rely on the oranges to finish balancing the bittering, and they don't pull much citrus character from them. Sweet orange zest is going to make for a really sweet/citrusy flavor that's totally out of character for a good wit.