Recipe Help

[Hockyplr]

Below is my current recipe. I was hoping for a great tasting American Hefe with a nice hint of orange, possibly a little sweet.

The Hef itself is not bad, but instead of an orange flavor and smell, it is pretty non existent. Instead, the only orange taste there is, is in the aftertaste, and it is best described as bitter and lingering, as if you bit into the peel of an orange.

So, does anyone know of a way to get a good orange flavor that is not over powering, but not bitter either?

Type: All Grain
Batch Size: 5.00 gal
Boil Size: 6.82 gal
Boil Time: 60 min
Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Brewhouse Efficiency: 70.00


Est Original Gravity: 1.062 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 5.99 %
Bitterness: 40.7 IBU
Est Color: 6.9 SRM

Ingredients

Amount Item Type
0.50 lb Rice Hulls (0.0 SRM) Adjunct
5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain
5.00 lb Wheat Malt, Ger (2.0 SRM) Grain
1.00 lb Wheat, Flaked (1.6 SRM) Grain
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain
0.50 lb Munich Malt - 10L, Breiss (10.0 SRM) Grain
1.50 oz Tettnang [4.80 %] (60 min) Hops
1.00 oz Tettnang [4.50 %] (20 min) Hops
2.00 oz Cascade [6.10 %] (5 min) Hops
0.50 oz Orange Peel, Sweet (Boil 15.0 min)

1 Pkgs American Hefeweizen Ale (White Labs #WLP320) Yeast-Wheat

 

[JayAre]

Have you considered coriander?

 

[Hockyplr]

I have, but I am not a fan of the spiciness of Coriander. I have tried Blue Moons, and I do not particularly like it.

I have been reading the Blood Orange thread, and I may need to try that approach, because I think when using orange peel, you have too much of the rind, which gives that awful bitterness. I think I need to try the zest and maybe even some of the meat of the orange.