Orange peel in a summer wheat

Should I do it during the boil or during the fermentation process? It is fresh orange peel.

 

Right at the end of the boil. 5 minutes or flameout, IMO

 

I agree, the last five minutes of boil for fresh sweet orange peel.

 

Any idea on the amount for a 5 gallon and thanks

 

I have a batch in the keg right now with Cutie peels. I put 1oz in during the last 5 mins. Tried a little bit the other day. I would say another .5 oz would have been perfect, but regular orange peel may be different.

 

what about the citrus oils from the orange peel, do they have an effect on head retention?

 

I use 1oz of zest only in witbiers. I'm adding 0.5oz of coriander, so more orange may work. I've never had head retention issues though - quite the opposite.

 

If it is fresh orange peels then use allot. I used the peel of 5 oranges in a beer and it was hard to pick out the orange flavor.

 

I've done several beers with fresh zested citrus peels. Be sure to get just the orange part, none of the white pith. It's a pretty subtle flavor IMO, would be tough to overdo it. I add at flameout and filter going into the fermenter.

 

Trick I learned from my cooking - peel your oranges like normal and then scrape the pith off the back with a butter-knife or the edge of a spoon, instead of trying to cut the peels really thin.

 

I make an orange coriander wheat, can't keep it in kegs long during summer. Goes crazy fast. I use 1 oz of both bitter and sweet orange peels 5 mins before flameout.

 

Thanks for all the tips. I went with about 2 cups of orange peel 5 mins before the end of the boil.

 

Sounds like a good Namaste clone.

 

i just use the fine part of a kitchen grater to remove the zest...watch your knuckles