OS - The next batch

[mortong]

Given the popularity and lifespan of my Oatmeal Stout I'm brewing a new batch next weekend (all my fermenters are full, otherwise I'd do it now).

I was talking to a friend of mine today about trying something using fruit. She brought up this batch of OS, told me that she loved chocolate and orange together (the stout has a nice chocolate undertone to it), and she wanted to try my stout with a little orange added to it.

So my question is: Is orange peel the way to go to do this? It's sold in dried form at my LHBS, but will this give me the desired results - and orange flavor as compared to a generic citrusy taste?

[sallad]

i used fresh orange with orange blossom honey in a batch of pale ale one time...

i used the juice from a medium sized orange, and most of the peel. if you peel your own, just be careful not to get any of the white skin under the peel (it can add some unwanted bitterness). i added the juice, peel, and honey in the last few minutes of the boil and poured it all into the ferementer.

result-- it turned out to be a nice light ale with slight citrus tones. somewhat dry from the honey. a good summer time beer.

being that stouts have a little bit more complex and aggressive flavor profile than a pale ale, i might go with more than a single orange, maybe about 3 of them.

the dried orange peel should work as well, but i've never used it. not sure how much to use, but i think the dehydrating process is supposed to intensify the orange flavor a little.