orange peel

[gnemesis]

I was curious if there was a difference between the sweet and bitter orange peel you can buy from HBS and the orange peel you can buy in the spice section of a grocery store? If so how will this change my beer?

[Beer Martin]

I don't have a lot of insight on the differences, but if you want to use sweet orange peel I would certainly recommend zesting your own citrus (depending on availability). I think you get a better flavor from it, and you get to eat some nice citrus.
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[gnemesis]

should i boil the orange zest first or just add it to the wort becasue the wort will clean it up?

[Beer Martin]

Add it at flame out. Your gunna want some heat to kind of pasteurize them, but much like aroma hops the oils and such in the orange peel with boil off. So, pretty much as soon as you stop your boil right before you begin cooling your wort toss them in.
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[corkybstewart]

I always see bitter peel in wit recipes, but I use the zest of a couple of oranges and a lime to get the citrus flavors I want in my wits. Add it at flameout, like Beermartin says you don't want to drive off the aromatic oils.
If you do use the dried bitter peel, use a hops bag. Those little chunks swell into huge pieces of peel that will plug siphons, ball valves, counterflow chillers, pumps, anything it can get into. I know this from probably the worst brewday I've ever experienced.

[markaberrant]

For my wit this summer, I did this for 5.5 gallons:

at flameout
0.75 oz freshly crushed Coriander
0.5 oz Sweet Orange Peel
0.5 oz Bitter Orange Peel
15 black peppercorns, freshly crushed

It is good, but I wanted a bit more oomph in my imperial witbier. I ended up using the same spice additions as above, but then I also did this:

- after fermentation, zested 2 oranges. Added zest to sanitized jar, and covered zest with a couple ounces of Hendrick's gin (really good stuff, it is flavoured with cucumber and rose petals).
- after 3-4 days, I opened the jar, and the smell was absolutely incredible. Tossed the entire contents into carboy. Let sit for another week, then bottled. The hydro sample was awesome.

[Beer Martin]

For my wit this summer, I did this for 5.5 gallons:

at flameout
0.75 oz freshly crushed Coriander
0.5 oz Sweet Orange Peel
0.5 oz Bitter Orange Peel
15 black peppercorns, freshly crushed

It is good, but I wanted a bit more oomph in my imperial witbier. I ended up using the same spice additions as above, but then I also did this:

- after fermentation, zested 2 oranges. Added zest to sanitized jar, and covered zest with a couple ounces of Hendrick's gin (really good stuff, it is flavoured with cucumber and rose petals).
- after 3-4 days, I opened the jar, and the smell was absolutely incredible. Tossed the entire contents into carboy. Let sit for another week, then bottled. The hydro sample was awesome.

Sounds killer
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[markaberrant]

Sounds killer

I'm hoping so. I've been meaning to attempt an imperial wit for a long time. I used Wyeast 3522, grain bill was 50% belg pils, 45% flaked wheat, 5% quick oats, and then another 15% sugar on top of that. IBUs were 35-ish, Sterling to bitter, and another ounce of Sterling at flameout. Mashed at 145F for 2 hours, went from 1.075 to 1.008. I wanted a bold orange character because I don't want it to quickly fade away, and I think the rest of the beer is going to need a couple months of aging to smooth out.

It tasted really hot and alcoholic when I took a gravity sample post-fermentation. I had ramped the fermentation temp up to 80F to ensure full attenuation, and had read that 3522 can handle it. But by bottling (4 weeks after pitching) it had greatly improved, and I happily drank the entire hydrometer jar.

[vance71975]

I'm hoping so. I've been meaning to attempt an imperial wit for a long time. I used Wyeast 3522, grain bill was 50% belg pils, 45% flaked wheat, 5% quick oats, and then another 15% sugar on top of that. IBUs were 35-ish, Sterling to bitter, and another ounce of Sterling at flameout. Mashed at 145F for 2 hours, went from 1.075 to 1.008. I wanted a bold orange character because I don't want it to quickly fade away, and I think the rest of the beer is going to need a couple months of aging to smooth out.

It tasted really hot and alcoholic when I took a gravity sample post-fermentation. I had ramped the fermentation temp up to 80F to ensure full attenuation, and had read that 3522 can handle it. But by bottling (4 weeks after pitching) it had greatly improved, and I happily drank the entire hydrometer jar.


Sounds awesome but i am a huge fan of really big beers!

[seafra]

I have used dried and fresh orange peel and prefer dried. The dried product seems to be more consistent and less bitter. I also feel safer about adding dried peel in secondary: I give them a quick dunk in orange liquor and have never had them infect my beer. Additionally, if your recipe calls for sweet orange peel, that doesn't come from a regular Valencia orange you get at the grocery store...that is bitter.

P.S. It might just be my imagination, but I noticed better head retention with dried peel than with fresh...perhaps the drying process may drive off some of the oil in the peel.
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[Shaun Goeckner]

I happen to enjoy a pleasant beer; slightly malty with a clever hop nose...not a hop head although I have had some ridiculously hopped beverages that had fantastic flavor from complex hop schedules. I like big chewy beers too, but in almost all of my lighter beers I have taken to adding 1/4oz sweet peel at flameout with a 1/4oz of Bravo for a 10 gallon batch. I just like the way the snap of my hop mixes with the malt and spicy citrus notes....

But thats just me. There are also a few of my darkest beers have an interesting affinity with cirus at the finish. An unlikely combination, but it work!

[ingenry09]

I have a "hoppy american wheat" beer that I have been making using Amarillo and Centennial. It is really more like a hoppy APA with a wheat beer grain bill. Its quite tasty. Anyway, on the last batch I added some sweet Orange Peel to go for that "other layer"" of citrus you are talking about. And it is good, only I think I prefer it without. Or, perhaps Bitter Orange peel would be a better choice.

Love the Sorachi Ace hops. I used them in a Saison once and they were great. Got to get my hands on some again soon.

[shibby160]

For my wit this summer, I did this for 5.5 gallons:



- after fermentation, zested 2 oranges. Added zest to sanitized jar, and covered zest with a couple ounces of Hendrick's gin (really good stuff, it is flavoured with cucumber and rose petals).
- after 3-4 days, I opened the jar, and the smell was absolutely incredible. Tossed the entire contents into carboy. Let sit for another week, then bottled. The hydro sample was awesome.

Do you need to use liquor to sanitze the zest? Is there another way?

[corkybstewart]

I just toss my citrus zest in at flameout and don't worry about sanitizing. Soaking it in liquor just adds another layer of flavors.