Marmalade and Beer

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Tand

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Hello everyone!

I'm wondering if anyone has any experience using marmalade in a beer? I'm playing with the idea of either a Pale Ale, Double IPA, or Rye IPA, and would like to use marmalade. We make it every year at home, so it wouldn't have set, and would be fresh. I was thinking add it towards the end of the boil, but also potentially to the secondary.

The marmalade we make is quite citrusy (lemon, grapefruit, orange) and so I think a reasonable hop presence and strong malt backbone would really compliment it?

Any help would be greatly appreciated!
Thanks
 
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I use marmalade instead of dried bitter orange when I make a wit. I put it in at end of the boil. 1-2 tablespoons in 5 gals of the highest quality marmalade you can fine gives noticeable but not overwhelming orange flavor and aroma.
 
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Tand

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I use marmalade instead of dried bitter orange when I make a wit. I put it in at end of the boil. 1-2 tablespoons in 5 gals of the highest quality marmalade you can fine gives noticeable but not overwhelming orange flavor and aroma.
That's not as much as I was expecting! How do you find it in a wit? I was expecting to pour a fair amount in!
 
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At that rate in a wit it gives a different bitter orange flavor and aroma. It complements the coriander. I still have the end of my most recent keg, about 3 months old. The orange has faded as has everything else but it is still there.

But a wit is a light delicate style. You likely need more in something hoppy.
 

Crohnnie

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Going to try this. Got some whiskey orange marmalade. I'm gonna go all out and put half the jar in and it's gonna be great
 
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Does it say "gelling agent, pectin" or "gelling agent pectin." Pectin wouldn't be a problem but the gelling agent - who can say.

I wouldn't worry about it.
 
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Typically a Wit is 50/50 ish unmalted wheat and Pils malt. I usually add some carapils and some flaked oats ~ 5-10 percent each. SG 1.045 to 1.050. Spiced with 1 tsp ground INDIAN coriander and bitter orange. I use 2 Tbls of orange marmalade. I put a little ginger in mine. The spicing part of the style.

Use a specific Witbier yeast.
 

Crohnnie

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Typically a Wit is 50/50 ish unmalted wheat and Pils malt. I usually add some carapils and some flaked oats ~ 5-10 percent each. SG 1.045 to 1.050. Spiced with 1 tsp ground INDIAN coriander and bitter orange. I use 2 Tbls of orange marmalade. I put a little ginger in mine. The spicing part of the style.

Use a specific Witbier yeast.
That sounds really good
 
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