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Old 03-18-2008, 05:39 PM   #1
Homercidal
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Ok, I'm planning on brewing up a Belgian Wit on Thursday, and trying to get the ducks in a row ahead of time. My question is how to prepare the flavorings.

Do I "zest" the orange peel, or simply peel the orange and drop in the boil (at flameout?)

Also, I'm going to use coriander, so do I use a spice/pepper grinder to grind this coarse, or crush it, or what?

 
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Old 03-18-2008, 06:00 PM   #2
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Not an expert, but I ordered my orange peel dried from NB. As for the corriander I put it in a bag and crushed it witha rolling pin. Not into a flour but it crushed pretty easily and reletively fine

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Old 03-18-2008, 06:11 PM   #3
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You will want to use the orange zest, and for coriander i have a mortar and pestle that i use for campden tablets to crush the seeds and dump them in at 2-5 minutes usually

 
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Old 03-18-2008, 06:36 PM   #4
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There is a difference between sweet and bitter orange peel. Most wit recipes I have seen call for bitter orange peel. To get bitter witha fresh orange, you will need to zest your orange fairly deep in order to get some of the white pith. Alternatively, you could buy some bitter orange peel from an LHBS. 0.5 ounce, which is probably all you'll need, should be less than $1.
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Old 03-18-2008, 06:40 PM   #5
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Quote:
Originally Posted by Homercidal
Ok, I'm planning on brewing up a Belgian Wit on Thursday, and trying to get the ducks in a row ahead of time. My question is how to prepare the flavorings.

Do I "zest" the orange peel, or simply peel the orange and drop in the boil (at flameout?)

Also, I'm going to use coriander, so do I use a spice/pepper grinder to grind this coarse, or crush it, or what?
Use the zest and add it between 5 mins and flameout.

For my coriander, I put it in a ziploc and crush them with a rolling pin. Enough to crack the seeds open, but not enough to pulverize them into a black-pepper-like consistency.
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Old 03-18-2008, 08:35 PM   #6
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I always have preferred the fresh orange zest.

For what it's worth, Here's a quote from July/Aug 2007 BYO mag, Style profile (Witbier) by Jamil Zainasheff:

"The best way to add citrus character is with fresh citrus. The Petrified bits of orange peel often used bay be authentic, but fresh zest has a much brighter character. Select tangerines or oranges with a nice bold, fresh, aroma...Use a citrus zester to peel the very surface of the skin and avoid digging deep into the white pith as it si bitter and lacks citrus character. Measure the zest by weight, targeting about 1 to 2 ounces in a 5 gallon batch."

His recipe is in that article, as well. (calls for 1.5 oz of zest and .4 oz of crushed coriander.)

As for the coriander, he says, "I gently crush the coriander with the back of a heavy spoon to expose the inside of the seeds, which gives it a fairly strong, spicy character versus whole seeds. The level of coriander is probably the area most brewers overshoot, resulting in a really peppery beer. The desired result is a gentle background spicing not an overwhelming one. If you have fairly fresh coriander, start with .4 oz per 5 gallon batch during the last 5 min of boil."

I hope this isn't too long for you! I just happened to have that BYO issue in front of me, as I am working on a Wit recipe now for my next brew. That is a really good article and highly suggested!

Good luck w/ your brew!

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Old 03-18-2008, 10:22 PM   #7
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You guys rock! I already bought the coriander, and am ready to crush it on brew day. I forewent the dried peel at the brew store, and bought several oranges and lemons at the store instead.

I'll zest them up during the boil and have some really fresh stuff in there.

Can't wait to make this!

 
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Old 03-19-2008, 06:10 PM   #8
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Sounds great! I was contemplating the same thing, and you all saved me from creating this same thread.

Thanks!!

 
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Old 12-10-2011, 09:10 PM   #9
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Nearly 4 years later and this thread helped me out so much. I appreciate it guys!

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Old 12-12-2011, 02:46 PM   #10
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FYI I brewed a wit last weekend and still use the fresh zest. But I found that using a vegetable peeler is even easier than using the grater. The outer peel comes off in small strips with pretty much no pith.

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