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Old 06-21-2006, 12:43 PM   #11
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I am a stickler like that - if I can use fresh grated I'll almost never use dehydrated. Its the same thing with hops. I just like to stick my nose into a fresh bag of whole hops MMM good. I know pellets work, but I like to play with the big flowers. I did use a hop plug the other day to dry hop, but the Brits say its ok so I say its ok.

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Old 06-21-2006, 12:44 PM   #12
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Quote:
Originally Posted by Dude
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.
Ive also got fresh coriander seeds - should I grind em up & toss em in?
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Old 06-21-2006, 06:30 PM   #13
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Ok, I checked both of my local homebrew shops and neither can get bitter orange peel. I was hoping to support a local shop to make this brew. I would order from Austin but I dont want to buy 60 bucks worth of ingredients right now.

Anyone have any ideas on how to make this fresh from oranges? I am assuming orange zest would work best but what kind of oranges should I use. Also, would I need to dry the peels out? Overall I am sure the effect would be better with fresh peels. If I dont dry them out do I need to adjust the weight in the recipe to account for moisture/water weight?

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Old 06-21-2006, 06:38 PM   #14
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Quote:
Originally Posted by chask31
Ok, I checked both of my local homebrew shops and neither can get bitter orange peel. I was hoping to support a local shop to make this brew. I would order from Austin but I dont want to buy 60 bucks worth of ingredients right now.

Anyone have any ideas on how to make this fresh from oranges? I am assuming orange zest would work best but what kind of oranges should I use. Also, would I need to dry the peels out? Overall I am sure the effect would be better with fresh peels. If I dont dry them out do I need to adjust the weight in the recipe to account for moisture/water weight?
Keystone Homebrew Supply in Bethlehem, PA carries the stuff. If you are in NYC, or southern NY they may be worth the road trip, since they are in the same building as the Steelgarden & Breworks
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Old 06-21-2006, 11:05 PM   #15
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The Chinese use dried orange/tangerine skins in their cuisine. The bitterness comes from the white 'pith' and the 'citrus' notes from the skin. I've zested and dried the skin of oranges easily (like drying chillies) by just hanging them in an airy (without too much direct sunlight) space to dry out.

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Old 06-22-2006, 12:28 AM   #16
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Quote:
Originally Posted by Caplan
The Chinese use dried orange/tangerine skins in their cuisine. The bitterness comes from the white 'pith' and the 'citrus' notes from the skin. I've zested and dried the skin of oranges easily (like drying chillies) by just hanging them in an airy (without too much direct sunlight) space to dry out.
I have never dried a chili. Do you peel the orange and hang the skin...then zest after the skin is dried?

I knew that the dried orange skins were used in asian cuisine, but I was under the impression that it was different than the bitter orange peel
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Old 06-22-2006, 03:19 AM   #17
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Bitter orange comes from the curacao ???? orange. It's a whole different animal than your supermarket orange.
If you can't get it at the LHBS, sweet orange peel is supposedly the same orange peels that you buy at the supermarket. I've made it before - just peel the orange, chop up, and dry it. Seemed to work ok.

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Old 06-22-2006, 05:06 AM   #18
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i read on a site that if curacao orange peel is unavailable to try and find a green or semigreen orange (unripe) and to peel that and zest or chop and dry out. Gonna try and find the least ripe orange I can and do that I guess

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Old 03-21-2010, 02:26 PM   #19
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you can use any fresh orange peel, in any beer, at any time addition, and the results are staggering
I have a very experienced brew friend of mine (wins alot of medals, sells his own beer) Who would not try my African Amber clone because of the orange peel add that I had. He said it would make it bitter. After alot of emasculating, and telling him to trust me, he finnally added it to the recipe. This beer has quickly become a favorite in his stable, as he always has 5 beers on tap. He has made this beer 3 times, and added different grains, but always dry hopped it.
What the orange peel does is to almost add another level to your hops. It's crazy, but added in the right amounts.( about 1 orange worth of orange peel, no pith per 5 gallon). After about a month the orange flavor dissapears, and you think it's the hops. For a stronger flavor use tangerine, those are my favorite. What orange you use is not important, this curacao add is good, but it's for wits, and grand crus. I think people get confused thinking this is the only orange you can add. Trust me add it whenever 30min, 10min, flame out. You will be astounded at how refresing this can make your ambers, and pale ales.

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Old 03-21-2010, 05:49 PM   #20
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Quote:
Originally Posted by bruguru View Post
( about 1 orange worth of orange peel, no pith per 5 gallon). After about a month the orange flavor dissapears, and you think it's the hops. .
Yikes!! I just added the zest of 4 oranges to a 5 gallon batch. I thought it might too much when I did it.
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