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Old 09-28-2012, 07:24 PM   #1
daughterofthesun
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Sep 2012
Spokane, WA
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So we're making a foray into the land of dark brews, and we've decided to start with a winter ale spiced with caraway. I was thinking about adding a little orange peel to the secondary ferment to create a more complex bouquet.

Thoughts/opinions/warnings on this idea? What is a good ratio of orange peel per gallon?

 
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Old 09-28-2012, 08:56 PM   #2
mjohnson
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Mar 2010
New Jersey
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Personally, I'd skip the orange peel and try to just get the malt/caraway levels right. Sounds like it could be good - I'm thinking of pumpernickel bread as a reference. I imagine that with specialty malts, and caraway, it will be pretty complex as is. Are you planning on adding the caraway to the boil?

I find it a pretty strong spice, you might consider making a caraway vodka (via steeping) and add a bit at a time to get the levels right.

Sounds interesting - would love to try it.

 
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Old 09-28-2012, 09:02 PM   #3
unionrdr
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I had a 5th of German Kummel. Took a year+ to finish. It's a caraway liquor that is very strong flavored. I'd be careful of using too much. I think no more than an ounce. That flavor gets nasty quick if too much is used.
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Old 09-29-2012, 06:37 AM   #4
daughterofthesun
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Sep 2012
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The recipe presently calls for boiling the caraway with the brew, but I have been debating adding it in the secondary ferment for more control over the flavor. Unfortunately, the flavor profile will be changed by adding in secondary as well so I may be compromising some consistency in the process.

 
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Old 09-29-2012, 02:04 PM   #5
mjohnson
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I'd really consider steeping the caraway with some 100 proof vodka and adding it at packaging - I think that will give you the most control over it.

 
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