Pages: 1 2
Orange Peel
Any one know if the dried orange peel that you get to use in a wit is a specific type of orange? Can I just take the peel from an orange and dry it in my dehydrator?
It is Curacao orange and I don't recommend it. Nothing wrong with the type of orange it's just that the dried has lots of the white pith on it. Probably more pith than the outer zest which will give you the flavors you are looking for. I suggest just using fresh zest, just make sure to scrub the orange really well to get any chemicals and wax off of it. The less you boil it the more aromas will come through as well.
andrew jensen wrote:
It is Curacao orange and I don't recommend it. .
I am going to have to give this a try. I have always used the dehydrated chips, I read that using natural orange peel can give a metallic flavor. There are also 2 types- a bitter and sweet, I have used both, and actually used both in the same recipe for an ommegang clone. Came out great.
i know first hand that clementines work fine, as do tangerines. However, i have found that when you use clementines in excess you will get an acidic metal taste.
Fresh zest is the best!!!!!!!!!!!!! Ruby Red Grapefruit pairs well with corriander in a nice wheat.
I just used fresh zest, sort of an improv. I added it at the last 10 minutes. Holy aroma! I tasted the sample after I racked from primary and it was awesome. I made my first AG, it was going to be a plain wheat, but at the last minuted dumped in orange and coriander. Bottling this week sometime...
I guess then I won't worry about drying my own. I'll just use fresh. I wasn't sure if the common practice was to use dried to get more flavor out of it? Sort of like fresh herbs .vs dry?
Not too many adjuncts get better with age. It's easier to ship dried though. And dried lasts longer. But if I you have fresh ingredients on hand then I'd say go for the fresh stuff. Save the dried for a winter brewing session when you can get fresh ingredients.
brewskinewbski
Fresh zest is the best!!!!!!!!!!!!! Ruby Red Grapefruit pairs well with corriander in a nice wheat.
Kind of like cascade could be described? or different?
Bnewb- Does your basic wheat recipe, possibly, have honey in it?
The Grapefruit/corriander sounds good, how much zest?
Pages: 1 2