Newest Threads

**GroosBrewz** · 01-17-2009, 05:23 PM

Hey all-

Going to try a Mac and Jacks (greatest beer ever- If you are from WA state, you've had it) clone today.. thinking of tossing in a few dried bitter orange peel to get a little more "citrusy" type flavor that thius beer is known for.. I've never used orange peel and I wonder if the orange peels I bought (just says dried bitter orange peel) is the same as dried valencia orange peels that I have read about other poeople using.. Also, does it go into the boil? If so, how long in the boil? The full 60 minutes? What kind of flavor can I expect? I am thinking of using a half oz.....

Thanks and wish me luck..

Chris

Denny · 01-17-2009, 06:23 PM

Bitter orange peel adds bitterness, not "orangeness"....

hopsalot · 01-17-2009, 06:26 PM

Throw them in your secondary fementer for a couple weeks. Make sure they are sanitized

JMack · 01-17-2009, 07:15 PM

Yeah, I'm just finishing a Belgian Wit that used bitter orange peel. Went in for the last 15 of the boil. Came out with a hint of orange peel aroma and a noticeable bitterness. Very tasty.

**GroosBrewz** · 01-17-2009, 07:43 PM

thanks guys-

I will not be using the orange peel in this batch.. I am looking for "fruity" not bitter.. I think I should get the fruity esters from the use of the cascade hops and the british ale yeast.. Or at least I hope.... Anyone else a MAc and Jacks fan? They are out of Redmond, WA and their African Amber Ale is to die for.....

FxdGrMind · 01-17-2009, 09:50 PM

Huge fan here. It's my next brew in the order. I have to find a 1/2 Grain 1/2 Extract recipe as I'm not set up for all grain yet but want the body of the all grain.

As a Noobie take these thoughts for what you will... maybe someone with experience could comment on this thought line?

I was thinking you could take fresh orange peel and squeeze the peel to release the oils for flavor. I was thinking you could do that as you transfered to the secondary for the most bang for the effort and least likely to infect the beer as the alcohol is already present. Then after 2-3 weeks in secondary keg and age as needed until the flavors are balanced.

ifishsum · 01-17-2009, 10:14 PM

I made an African Amber clone recently and it came out great, I dry hopped with some fresh 2008 Cascades I bought. It's really amazing the aroma and taste difference between these really fresh hops and the 2007 packages my LHBS is still selling.

**GroosBrewz** · 01-18-2009, 12:18 AM

Quote:

Originally Posted by FxdGrMind

Huge fan here. It's my next brew in the order. I have to find a 1/2 Grain 1/2 Extract recipe as I'm not set up for all grain yet but want the body of the all grain.

As a Noobie take these thoughts for what you will... maybe someone with experience could comment on this thought line?

I was thinking you could take fresh orange peel and squeeze the peel to release the oils for flavor. I was thinking you could do that as you transfered to the secondary for the most bang for the effort and least likely to infect the beer as the alcohol is already present. Then after 2-3 weeks in secondary keg and age as needed until the flavors are balanced.

I don't know why this would not work.. Like you said, alcohol is present already so bacteria should not be a huge concern... Although, I dont know how many oranges you would need to actually squeeze enough oil to make a difference... Seems like it might be a lot....

**GroosBrewz** · 01-18-2009, 12:20 AM

Quote:

Originally Posted by ifishsum

I made an African Amber clone recently and it came out great, I dry hopped with some fresh 2008 Cascades I bought. It's really amazing the aroma and taste difference between these really fresh hops and the 2007 packages my LHBS is still selling.

I bet it makes a a huge difference.. I used a mix of 2007 leaf cascades and 2008 pellets.... I hope it turns out good.. Unfortunately, and as usual with my first six all grain attempts (this was my 7th), I missed my OG...Oh well, I am sure it will still be a good brew...

JMack · 01-18-2009, 01:51 PM

Quote:

Originally Posted by FxdGrMind

I was thinking you could take fresh orange peel and squeeze the peel to release the oils for flavor. I was thinking you could do that as you transfered to the secondary for the most bang for the effort and least likely to infect the beer as the alcohol is already present. Then after 2-3 weeks in secondary keg and age as needed until the flavors are balanced.

I think that you would still get more bitterness than fruit flavor with that technique.