I'm wondering the best way to add orange peel to my ale. I'm an all grain brewer with 70 batches brewed and am now starting to experiment with flavors. I'm thinking I should add the dryed orange peel to some boiled water. I'll let the boiled water cool to 80 degree c and steep the peel then add to secondary fermentation when its cool down. Or should I just throw the orange peel into the secondary like you do when your dry hopping?
orange peel
- Thread starter grainy
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freeze the peel and grate it is the easiest way ive found to use it. use the part of the grater thats for parmizane type cheeses. it goes like dust but is easier to grate when frozen and you can gauge to not get too much of the bitter pith that way.
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