I guess I should have made that more clear (my roommate did the orange thing).
What he did made the peels into zest, and then squeezed the juice out of the oranges and threw the rest of the orange in. The next day he took a spatula with holes in it and took the nasty gunky stuff out - because they float. I assumed too that they were pureed (that is how he wrote it down). Apparently, on the forum others have said fermenting oranges taste like vomit - but it seemed to work out okay for us in the end. If I had made this beer, I would play it safe and just use orange zest due to cost of beer. My roommate is dumb sometimes.
I don't know about the acid thing. It worked fine. It took a week and a half to ferment at 59' with the 1214. The 1214 imparted a lot of fruity bannana flavor that could pass off as orange.
I used cocoa powder from Safeway. I don't know why the boil, but people on here do it at boil, flameout, primary, and secondary, so we tried to use all the methods to make sure it was really chocolaty. It was successful. I don't know if I'd use oak chips again, though.
I'd perhaps find some more citrusy hops? That'd make it more intresting for sure.
The beer is really good, at least ours turned out really good. It took 3 months to condition.
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Tried and True: Orange Double Chocolate Stout for X-Mas
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