tek210

Recipes 

Am cooking up a batch of a Sam Spring Ale and I want to add a little citrus note to it, similar to the new Alpine Spring that is out now. What is my best option to add that citrus note?

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Little Rhody Brewing

SittingDuck

Recipes 

I would go Orange or lemon peel in the boil for about 10 minutes, or steep some fruit in the fermenter. Just the zest and segments, though, not the white pith.

usfmikeb

Recipes 

Yep, either do peel in the boil, or use zest in secondary.

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Primary: Apfelwein 6/12, Peach Pyment 2/12, Cherry Melomel 9/12
Secondary: Douglah Capsicumel 10/11, Chocolate Mead 10/11, Bochet Mead 11/11, Cranberry Mead 11/11, Elderbarrel Flanders Kriek 9/12, Skeeter Pee 6/12
Bottle Conditioning: Spiced Mead 5/11, Peach Mango Mead 7/11, Spiced Cherry Dubbel 8/11
Kegged: English Barleywine 11/11, Chocolate Stout 2/12, Apfelwein 2/12
On Tap: Porter 10/12, Cherry Dubbel 9/12, Yooper's Pale Ale 11/12
Gallons in 2012: 88

tek210

Recipes 

Can I add the zest shortly after getting it on fermentation. I am hoping to brew both batches this morning, but I don't have lemons at home. Can I add them to the fermenter tonight or tomorrow? I would think there is a little leeway there. How much zest would you recommend for a five gallon batch?

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Little Rhody Brewing

usfmikeb

Recipes 

Don't add zest during fermentation, wait for it to finish first. I wouldn't use a zester, I'd actually use a knife and cut the zest off in long thin pieces, carefully avoiding cutting into the pith. Then put the zest in a muslin bag, like you're dry hopping, and put it in the beer. Start with two fruits, and then check it a couple days later to see if it has given you the fruit profile you're looking for.

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Primary: Apfelwein 6/12, Peach Pyment 2/12, Cherry Melomel 9/12
Secondary: Douglah Capsicumel 10/11, Chocolate Mead 10/11, Bochet Mead 11/11, Cranberry Mead 11/11, Elderbarrel Flanders Kriek 9/12, Skeeter Pee 6/12
Bottle Conditioning: Spiced Mead 5/11, Peach Mango Mead 7/11, Spiced Cherry Dubbel 8/11
Kegged: English Barleywine 11/11, Chocolate Stout 2/12, Apfelwein 2/12
On Tap: Porter 10/12, Cherry Dubbel 9/12, Yooper's Pale Ale 11/12
Gallons in 2012: 88

jamnw

Recipes 

Back in the Summer I made an Orange Weizen.
The recipe came with sweet orange peel to put in the boil. Honestly I could not taste any orange from this. Personally think it was useless.
Then I used zest and meat of 5 oranges in a secondary, that added an orange hint to it. If I do it again, I would probably add a few more oranges to the secondary.
Everything I have read says to be careful not to get the "white" of the peel. It will add bitterness.

tek210

Recipes 

Appreciate all the advice from everyone on this one. Will go with the adding in secondary.

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Little Rhody Brewing

Wisluggo

Recipes 

What about peeling the skin, noth the pith, and soaking that in vodka for a few days. Then add the lemon vodka to the carbon after primary fermentation is done? I did this with vanilla beans with good results.

usfmikeb

Recipes 

I'm a strong advocate for tinctures, especially with vanilla, but have never tried it with citrus peel.

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Primary: Apfelwein 6/12, Peach Pyment 2/12, Cherry Melomel 9/12
Secondary: Douglah Capsicumel 10/11, Chocolate Mead 10/11, Bochet Mead 11/11, Cranberry Mead 11/11, Elderbarrel Flanders Kriek 9/12, Skeeter Pee 6/12
Bottle Conditioning: Spiced Mead 5/11, Peach Mango Mead 7/11, Spiced Cherry Dubbel 8/11
Kegged: English Barleywine 11/11, Chocolate Stout 2/12, Apfelwein 2/12
On Tap: Porter 10/12, Cherry Dubbel 9/12, Yooper's Pale Ale 11/12
Gallons in 2012: 88

tek210

Recipes 

Might have to give this a try. Appreciate the suggestion.

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Little Rhody Brewing