Orange Peel That's Ground Up

[dadawg]

I have been talking about brewing a Belgian Wit around the house lately. My wife went shopping today and came back with a bottle of crushed (granulated) orange peel. How much of that should I use? I know the recipe calls for an ounce of orange peel but an once of what I see on the net is lot different than this granulated stuff. Any input would greatly appreciated, since my wife is finally turning the corner on brewing my own.

Dave

 

[Melana]

Does the recipe call for an ounce of dried orange peel or an ounce of fresh?

 

[dadawg]

It just calls for orange peel.

 

[Wayne1]

For 5-6.5 gallons, you may want to start with between 1-1.25 tsp. added 5 minutes before the end of the boil.

Ground corriander can be used at about 0.30 tsp for 5-6.5 gallons added 10 minutes before the end of boil.

That is roughly the amount and times used to make Blue Moon.

Do you know if the orange peel is bitter or sweet?

Curaco oranges are what are used in most white ales. They are rather bitter.

Valencia oranges are sweet and that is what is used in Blue Moon.

 

[dadawg]

The orange peel is Valencia oranges.

 

[Wayne1]

The orange peel is Valencia oranges.

Then you are in perfect shape to make a Blue Moon clone.

Use the amount I posted above with ground coriander.

Use a clean, ale yeast, like 1056.

Shoot for around 50% pale male, 40% wheat and 10%flaked oats.

Hallertau (or similar) hops to about 17 IBU. One addition for the full length of the boil

Let us know how it turns out.

 

[ohiobrewtus]

I'd recommend using it fresh. I dried some in the oven about 5 days prior to using for a batch and I got little to no flavor out of it.

 

[Sherpa FE]

I always use mine fresh, its a lot cheaper that way, also order your coriander (if using) off the internet in 1lb packages, a lot cheaper that way too.

I do about 1.5 oz fresh orange peel for 60 minutes.