Home Brew Forums > Home Brewing Beer > Extract Brewing > Best way to add some Citrus to a Spring Ale
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Old 02-26-2012, 02:35 PM   #1
tek210
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Default Best way to add some Citrus to a Spring Ale

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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Old 02-26-2012, 02:37 PM   #2
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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.


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Old 02-26-2012, 02:53 PM   #3
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Yep, either do peel in the boil, or use zest in secondary.
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Old 02-26-2012, 03:04 PM   #4
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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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Old 02-26-2012, 03:08 PM   #5
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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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Old 02-26-2012, 03:10 PM   #6
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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.
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Old 02-26-2012, 03:34 PM   #7
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Appreciate all the advice from everyone on this one. Will go with the adding in secondary.
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Old 02-26-2012, 03:40 PM   #8
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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.
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Old 02-26-2012, 03:45 PM   #9
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I'm a strong advocate for tinctures, especially with vanilla, but have never tried it with citrus peel.
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Old 02-27-2012, 12:22 PM   #10
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Might have to give this a try. Appreciate the suggestion.


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