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Old 01-07-2011, 06:49 PM   #1
Sep 2010
Bay Village, OH, Ohio
Posts: 420
Liked 5 Times on 4 Posts

I am thinking about attempting an all-grain Chocolate Orange Porter next week, I have looked up some recipes and have seen a couple that mention to use tangerine peels. Does anyone know if they sell that in homebrew stores, or should I go out and buy tangerines and peel them myself? Obviously I have seen sweet and bitter orange peels, can anyone think of any benefit to using tangerines as opposed to that stuff? Does anyone have any suggestions as to how much to use? I don’t want it to be overpowering, but a subtle but noticeable hint of it.
There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body. Now you stick to that, and everything else is cream cheese.

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Old 01-07-2011, 06:58 PM   #2

I have been conisdering the potential for citrus fruit as well. I have not done it yet, but I have considered cutting the fruit itself into small cubes and toasting them in the oven. When they have a nice toast completed, I want to throw them into my boil in the last 20 minutes or so. Again, I have never done it, but I am considering it for a future brew.

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Old 01-18-2011, 01:13 AM   #3
Shinglejohn's Avatar
Jan 2009
Posts: 477
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I have not used orange peels in beer, but i have in mead and i can say, as far as that goes, its benificial to use only the orangey outer layer of the orange, and not the whit pith. The pith adds a gross bitterness thats takes a long time to age out. I also use the juice from the orange.

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