I have read numerous threads on adding Amarillo hops, lemon zest, lime zest, oranges and other fruits to beer. I have a few random questions I'd like to consolidate to one location for my own reference.
My beer preference is a Heifeweizen or a dunkelweizen. Lots of wheat for sure...
I think I read somewhere Amarillo hops can add a citrus flavor to beer. Can someone confirm this?
Is Citrus=orange, is Citrus=lemon, or somewhere in between?
I have read about techniques where oranges (or lemons, or limes) are zested by grading ONLY the peels (not the white stuff) in a cheese grater, then added to wort. As long as these are boiled for 15 minutes or so, there is less risk of bacteria being added to wort and ruining downstream processes.
Can someone compare this to adding sweet orange peel and sour orange peel (which I buy at my local brewery supply)?
Is zesting the same thing, or does one technique offer something another technique does not?
I have read threads on cutting oranges in half, then adding them either
1) during boil
2) flame out
3) secondary
Maybe I did not read on adding oranges to secondary, I did read on adding zest then, so this is another variable I am trying to understand- if added to boil, what happens, if added at flame out, what is the difference, and if added to secondary, what effect will that have- both with zest and the oranges themselves.
If I do that with a lemon, other than flavor change, is there any difference?
If I do that with a lime, other than flavor change, is there any difference?
If I add lemon+orange or lemon+lime (zest or the fruit themselves), am I creating a problem?
If I use Amarillo hops instead of any of the above with a Hefeweizen yeast, what factors should I consider?
Those are my detailed questions.
My actual problem is this- I am making a beer which I am giving as a gift to my Aunt for her 50th birthday. She likes flying dog hefeweizen (I like it too, but I like other Hefe's better), and she usually adds a fruit to her beer. I think it was a lime, might have been a lemon.
I saw threads on oranges being added, and assumed lemons and limes would get similar treatment (or get substituted). Before I went ahead and bought the ingredients, I thought I would ask.
I am brewing a hefeweizen for her probably this weekend or next week. I need to decide how much fruit and which fruit to include. If you knew how to clone flying dog hefeweizen, that might lead us to the answer.
My beer preference is a Heifeweizen or a dunkelweizen. Lots of wheat for sure...
I think I read somewhere Amarillo hops can add a citrus flavor to beer. Can someone confirm this?
Is Citrus=orange, is Citrus=lemon, or somewhere in between?
I have read about techniques where oranges (or lemons, or limes) are zested by grading ONLY the peels (not the white stuff) in a cheese grater, then added to wort. As long as these are boiled for 15 minutes or so, there is less risk of bacteria being added to wort and ruining downstream processes.
Can someone compare this to adding sweet orange peel and sour orange peel (which I buy at my local brewery supply)?
Is zesting the same thing, or does one technique offer something another technique does not?
I have read threads on cutting oranges in half, then adding them either
1) during boil
2) flame out
3) secondary
Maybe I did not read on adding oranges to secondary, I did read on adding zest then, so this is another variable I am trying to understand- if added to boil, what happens, if added at flame out, what is the difference, and if added to secondary, what effect will that have- both with zest and the oranges themselves.
If I do that with a lemon, other than flavor change, is there any difference?
If I do that with a lime, other than flavor change, is there any difference?
If I add lemon+orange or lemon+lime (zest or the fruit themselves), am I creating a problem?
If I use Amarillo hops instead of any of the above with a Hefeweizen yeast, what factors should I consider?
Those are my detailed questions.
My actual problem is this- I am making a beer which I am giving as a gift to my Aunt for her 50th birthday. She likes flying dog hefeweizen (I like it too, but I like other Hefe's better), and she usually adds a fruit to her beer. I think it was a lime, might have been a lemon.
I saw threads on oranges being added, and assumed lemons and limes would get similar treatment (or get substituted). Before I went ahead and bought the ingredients, I thought I would ask.
I am brewing a hefeweizen for her probably this weekend or next week. I need to decide how much fruit and which fruit to include. If you knew how to clone flying dog hefeweizen, that might lead us to the answer.