I am getting ready to brew a chocolate stout and want to add some orange peel when I rack to secondary to make it more of a chocolate orange stout. What is the best way to add the peel while minimizing risk of infection in the beer? Should I boil the peel, soak in vodka, dehydrate and then soak etc....? I want to try and keep the orange flavor very noticeable but not to overpower the chocolate from the malt too much.