Marmalade and Beer

[Tand]

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

 

[BroStefan]

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.

 

[Tand]

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!

 

[BroStefan]

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]

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

 

[BroStefan]

Let me know how it turns out

 

[Crohnnie]

Don't know when that will be but I'll post what happens

 

[Crohnnie]

Would any of these prohibit fermentation?

View attachment 1479146044920.jpg

 

[BroStefan]

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.

 

[Crohnnie]

Doing a one gallon test batch. 1lb malted wheat, 1lb malted barley, 2 giant spoonfuls of marmalade

View attachment 1479338360424.jpg

 

[BarrelAgedForrest]

Keep us posted on this! Sounds awesome!

 

[BroStefan]

Doing a one gallon test batch. 1lb malted wheat, 1lb malted barley, 2 giant spoonfuls of marmalade

I'll be interested in learning how this comes out. This is roughly a wit grist and 2 Tbs of marmalade is what I use in 5 gal of wit. Should be orange forward!

 

[Crohnnie]

I'll be interested in learning how this comes out. This is roughly a wit grist and 2 Tbs of marmalade is what I use in 5 gal of wit. Should be orange forward!

Err.. What's a wit grist?

 

[BroStefan]

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]

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

 

[BroStefan]

It is my wife's favorite. The only thing is to drink it fast. It doesn't age well at all.