Orange Peel + hopstand = ?

[RosettaSt0ned]

Searched, but couldn't really find an answer to this.

I'm going to be brewing an IPA this week or next that I've brewed before, but I thought I'd try it with a hopstand this time. The issue being, I normally throw in .5 oz of sweet orange peel with 5 minutes left in the boil. With the hopstand, I'm wondering what sort of effect this will have on the extraction of the orange peel. It'll be sitting at 190+ for 30 minutes, then cooled to 150ish for a second hopstand.

I want some of the orange flavor to come through, but I'm worried that 5 minutes boiled + 30 minutes at 190 + 30 minutes at 150 will result in a beer that tastes like an orange infused with vodka.

Maybe add it with 5-10 minutes left into the 190 hopstand?

 

[IslandLizard]

Really good point. Spice additions are still largely undiscovered or unresearched territory. You're using common sense, and some gut feeling brew science, which is good.

I can't answer it exactly, but I have noticed the orange flavor from peels/zest gets darker, deeper with longer boil or hot steep times. The fragrant "high notes" are lost within 5-10 minutes. It turns into a different more spice-like flavor. Yes, orange but not like fresh juice or the zesting experience.

 

[chocotaco]

I did this in a Hefe and it turned out great. Did a hop stand of Cascade with the orange peel still in there (I think I did 1/3 oz of sweet orange peel at 5 minutes in a 3 gallon batch) and it came out delicious; a nice orange flavor but not overwhelming.

 

[RosettaSt0ned]

Really good point. Spice additions are still largely undiscovered or unresearched territory. You're using common sense, and some gut feeling brew science, which is good.

I can't answer it exactly, but I have noticed the orange flavor from peels/zest gets darker, deeper with longer boil or hot steep times. The fragrant "high notes" are lost within 5-10 minutes. It turns into a different more spice-like flavor. Yes, orange but not like fresh juice or the zesting experience.

Yeah, I'm looking for just a bit of that fragrant note in concert with the hops. Normally I would go over what I think would happen and test, or do a split batch, but I'm brewing this specifically as a competition beer and don't want to be knocked for excessive fruitiness.

It just makes sense to me that longer steep time would equal a more pronounced orange flavor, so I think I might throw it in near the middle/end of the 150 hopstand to limit that.

 

[RosettaSt0ned]

Answer was right in front me. Going to use a muslin hop sack @ 5 minutes and then pull it out at flameout. Thanks, toklas from Reddit!