Any zest you get commercially will be fine, there's not enough white stuff to be concerned with. I use 2 oz at 15 minutes and gives plenty of zing. As far as how much, I think 3/4 oz per orange would be about right. Think of the moisture in a fresh orange though, it'll weigh more.So I have made this recipe and it turned out awesome. Now I want to repeat the recipe again, and my question has to do with the orange zest.
I went to the local HBS and bought a couple ounces, but I noticed that it came with pith on the other side. If I wanted to make my own zest how much would it take. Should I still use 2 ounces or maybe use less or more.
So back from holidays now.Finally brewed this on Saturday. Pitched the yeast and then saw I totally forgot to add the orange and coriander. Was late so the next day I boiled them in a hop bag for 10 mins on the stove in about 250ml water. The S04 was already going crazy bur letting the juice cool for about an hour and pouring it on top of the krausen didn't seem to slow anything down. :rockin:
I go on holidays in two weeks for a few weeks. So I'll just let this ferment for 4 weeks and then do a 1 week dry hop with 1oz each of cascade and citra. Hopefully 5 weeks in primary wont do it any harm
Dry hopped with pellets.Bought the ingredients for this which will be delivered on Monday...it will be my first AG experience and I can't wait! Just a couple of quick questions:
1. Is this dry hopped with pellets or whole/leaf?
2. I have some Wyeast 1056...will this be ok to use or should I get the yeast suggested in the original recipe?
Well its fermenting now. Only changes to above was 4oz of zest and 2 cups of fresh squeezed screened juice at 5min. 90 min boil with an OG of 1.067 at 7.5 gallons. Pitched a big slurry of wlp002. Chugging along right now. Will see how it tastes in a couple weeks.I'm curious how the fresh squeezed OJ will turn out, keep us posted. I have been wanting to use juice in some of my recipes but some of the stuff I've read says that ferments funny and leaves odd flavours. Could be homebrew wives tales though.
I hear you on that, I brewed this up this morning and am looking forward to drinking this one. It was part part not wanting too much coriander and part laziness, but I just put the seeds in whole instead of crushing them. 3 week to ferment/age, the question is, will the keg last the 3 weeks after that? :rockin:just done with my brew, the aroma is freaking asome! the entire house smells great! I'm a lil bit concerned of the whole oz of coriander seeds, but we'll see how it turns out. next 3 weeks will be hard
Just finished my second batch with extract. Unreal. Great brew.Hi all!
New to the whole home brewing habit. I have a couple of partial mash recipes under my belt and thinking this might be my next. Just wondering if anyone has made this recipe with extract(s) and if so, how were the results and process? Thanks!
So we brewed this and it smelled amazing in my garage. All these citrusy ingredients (Cascade, Citra, Fresh zest, Dried Bitter Peel and Coriander) is gonna make a very sweet and citrusy beer. Can't wait for it to be ready to drink.I am brewing this recipe this weekend with the following modifications:
-Crystal 40 instead of 10
-1 pound of Carapils (8% of grain bill) for body and head retention
-Replacing half of the Cascade by Citra, using half and half for each additions
-1oz of dried Bitter Peel and 1oz of Fresh Sweet zest
Lets see how it turns out!