sheephrdr

Recipes 

I added 1 oz of orange peel zest in my last batch of honey wheat, very strong smell at first but after 4 days I checked the Gravity (because all activity had stopped and I was a bit worried but everything is ok) anyhow I tasted and only a slight orange taste, well have to see how she turns out in a few weeks of secondary/bottles this may be an add 2 oz recipe next time. Anybody else have any experience with orange peels?

Thanks

brackbrew

Recipes 

I brewed a Hoegaarden clone a few weeks ago that I used bitter orange peel in (kind of a different substance--its dried, can pick it up at your LHBS), if you're interested, I can let you know how it turns out.

BREW ON!

Beermaker

Recipes 

I use orange peel in every batch of my hennepin, along with corriander seeds. Excellent.

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NEPABREWER

Recipes 

how do you introduce it into the brew? boil and what time? after flame out? in secondary?
fresh grated zest?

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mbreen01

Recipes 

First off, there are two different types of orange peel: bitter and sweet. Bitter orange peel imparts a herb tea kinda flavor and I've heard can give you a peculiar ham-like aroma if too much is used. Sweet orange peel gives you a more sweet, traditional orange aroma/flavor. Most recipes will use 1/2 of either one or the other, or both. Unless you are looking for a marked orange flavor, I'd stick with 1/2 oz. As with everything though, this all depends on what you want. The first time I was experimenting with orange peel I was making a wit bier with orange and coriander. Inadventently I doubled the amounts and used 1 oz sweet and 1 oz bitter. Surprisingly, the beer turned out pretty tasty with a very noticible, but not overbearing, orange flavor (and I never got a ham-like aroma). You can find my recipe for Nit Wit-Wheat Bier in my sig.
I've tried adding the orange at 15 minutes (with flavor hops), and I've tried adding orange staggered (half at 15 minutes and half at flame out); I can't really tell that much difference. My thought was that maybe the aromatics would be around longer if you added some at flame out (similar to adding aroma hops), but I'm not sure.
One side note, in my experience the orange flavor/aroma mellows with age. At bottling I had a much more noticible orange component and by 2 weeks in the bottle it was much more relaxed.
Next question, how would you decide what ratio of bitter to sweet to use? 50:50?
Marc.

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NEPABREWER

Recipes 

Ok so can I just go to the market, buy a few tangerines and zest them into my boiler, secondary or both? OR did you use the commercially available peel product from a LHBS

Thanks

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mbreen01

Recipes 

I've never used fresh orange peel. I always used the commercial packages of bitter and sweet orange peel from my local brewstore. Is it the same thing? I'm not sure. Has anyone tried fresh orange peel? and if so, how much fresh peel to use in weight vs. dehydrated commercial peels?

Marc.

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Primary: patiently waiting
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Bottled but green: it's all drinkable!
On tap & enjoying: Honey Wheat; Cheese's Caramel Cream Ale
Gone with a belch: Bock Talkit; Three Kings Better Bitter; Quake & Bake Oatmeal Stout; High Altitude Pale Ale
On deck: Garbage Pale Ale; Honey Wheat

chask31

Recipes 

My lhbs doesnt have it. Would a health food store?

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mbreen01

Recipes 

Dehydrated orange peel would probably store really well and you definitely shouldn't have any problem ordering it from an online brewstore. Here's a link to the sticky on this forum for online stores.

http://www.homebrewtalk.com/f14/homebrew-supply-websites-701/

Marc.

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Primary: patiently waiting
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Bottled but green: it's all drinkable!
On tap & enjoying: Honey Wheat; Cheese's Caramel Cream Ale
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On deck: Garbage Pale Ale; Honey Wheat

Dude

Recipes 

After SwAMi's brew day for his wheat bear the other day, I decided I'll be using coriander in every wheat I do from here on out. I hadn't ever paid attention to the aroma of coriander before--it was straight lime. It was awesome.

I think coriander and orange peels (or even straight out orange zest) would be awesome.

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