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Old 12-19-2006, 02:28 AM   #11
Reckoning
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I have to agree with the other posts, a chocolate porter and orange sounds great to me. In fact, I may try it myself in the next batch of porter I brew.

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Old 12-19-2006, 05:39 PM   #12
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All this talk about chocolately orange porter is making me salivate! If I rack the brew into a secondary, what would happen if I added simmered orange peel at that time? I'm thinking I could try a taste after primary fermentation and if I like it, add boiled orange rind to the secondary.

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Old 12-19-2006, 07:53 PM   #13
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I dunno, I'd say go for it. Keep good notes on the type of peel you use (this will make a difference to a degree), the amount you use and exactly how you prepare it (remember to let it cool ). Also, after you peel it, take a pairing knife and work off the (white) pith as this will contribute bitterness.

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Old 12-19-2006, 07:54 PM   #14
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You could always split the batch....

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Old 12-19-2006, 08:35 PM   #15
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Default Contents of orange peel

Orange peel actually contains a very small amount of some form of alcohol. If you squeeze the peel while holding it near a lit match, the spray that comes out will burn.

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Old 12-19-2006, 09:22 PM   #16
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sounds delicious
i love beer, just plain beer. but i also love exciting and unique flavors of beer. well, i guess i could say "I love beer!"

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Old 12-20-2006, 12:11 PM   #17
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Quote:
Originally Posted by Jim Karr
If you squeeze the peel while holding it near a lit match, the spray that comes out will burn.
Yeah that is a fun trick. I think it works with most citrus.
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Old 12-21-2006, 01:02 AM   #18
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Hi all, I'm new to this, but I did recall reading somewhere that when using orange, and I suppose the skin of any fruit (grapefruit, lemon, whatever), it is important only to use the zest. The rind, which is the white layer directly underneath the orange zest, becomes very bitter when boiled. Also, the article I read recommend carefully shaving off the zest with a cheese grater, and then microwaving it for 30 seconds to kill any microbes. This is then put into the secondary fermenter.
I would think that boiling the zest would be sure to remove most of the aromatic, volatile oils from the zest that give it its citrus flavor. That's only a guess, however. I hope this is helpful, and your idea does sound delicious!

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