Hello all,
I am taking my blonde ale recipe and going to add fresh basil and orange to it. I am wondering the best method for this. I want to add them as a "dry hop" addition as I don't really want to cook them into it. I'm looking for the fresh aroma of both without a ton of the flavour, especially from the basil as cooking it will bring out more of the "vegetative" flavour.
Does anyone have experience with this? My concern is risk of infection when adding the Orange and basil. I have heard of soaking them in vodka first.
Also, I have no idea for amounts to add to a 5g keg during "dry hopping" ( I use this term loosely as there will be no hops)
I want to use fresh basil and the rinds of navel oranges ( all pith removed of course)
Any advice or thoughts on this would be greatly appreciated.
Cheers!
I am taking my blonde ale recipe and going to add fresh basil and orange to it. I am wondering the best method for this. I want to add them as a "dry hop" addition as I don't really want to cook them into it. I'm looking for the fresh aroma of both without a ton of the flavour, especially from the basil as cooking it will bring out more of the "vegetative" flavour.
Does anyone have experience with this? My concern is risk of infection when adding the Orange and basil. I have heard of soaking them in vodka first.
Also, I have no idea for amounts to add to a 5g keg during "dry hopping" ( I use this term loosely as there will be no hops)
I want to use fresh basil and the rinds of navel oranges ( all pith removed of course)
Any advice or thoughts on this would be greatly appreciated.
Cheers!
