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Old 02-12-2009, 11:36 PM   #1
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Default substitute for dried sweet orange peel

I'm getting ready to brew a Blue Moon clone, the recipe calls for .18oz of bitter and sweet orange peel. The brew shop guy only had the bitter peel. My question is what part of a fresh orange is the sweet peel, and how much to add??

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Old 02-13-2009, 12:53 AM   #2
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I think (not 100% sure) that sweet peel comes from a different variety of orange. Maybe Valencia? I just got a AHS blue moon clone kit and it has both bitter and sweet peel with the coriander, but it doesn't say what kind of orange the peel came from. Try a search here and you may find something. Not much help, but I am still a Noob.

Good Luck

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Old 02-13-2009, 01:23 AM   #3
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The outer-most part of the peel with what you want (only the orange part). The white part (the pith) is very bitter and should be avoided. A zesting tool should help with the task.

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Old 02-13-2009, 02:31 AM   #4
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Citrus zest. I prefer a nice blend of grapefruit and orange with a hint of lemon, but it's up to you. About .5oz will probably be what you want since it isn't dried out. I actually had .5 of dried bitter and 1.0 of fresh in my last batch, and it is great.

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Old 02-13-2009, 03:05 AM   #5
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That sounds good with a touch of lemon zest. Thanks for the advice. Going to give it a try tomorrow.

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Old 02-13-2009, 03:11 AM   #6
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So do you guys microwave the citrus zest for any amount of time.... add it during primary or secondary?

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Old 02-13-2009, 03:51 AM   #7
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You add it to the boil with about 10-15 minutes left like you do with most spices. This allows the boiling wort to extract the oils that give the flavors and aromas. Definitely don't microwave anything.

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Old 02-13-2009, 07:03 AM   #8
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I was under the impression that fermented citrus oils don't turn out well. Am i wrong? I was thinking of using komquats or tangerine peel but i was afraid fermenting citrus was bad.
You never really hear of a great orange wine/beer or something like that.

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Old 02-13-2009, 03:57 PM   #9
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Fermented citrus tastes like vomit, but there isn't anything in the skin of the fruit that is going to ferment, the yeast don't do anything with the oils except maybe scrub out some of the more volatile ones.

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Old 02-13-2009, 05:23 PM   #10
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You should read Mosher's Radical Brewing. He has a couple of pages re: getting orange flavor into beer. He strongly advises against the dried orange peel from your LHBS.

I use a microplane grater and don't get into the white at all.

You can also throw the peel into a jar with vodka to extract the oils, then filter the solids out and add at bottling.

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