Bitter Orange in a Wit

[NormanHurst]

Planning to brew a witbier using some dried seville oranges leftover from the annual marmalade making. We dried whole slices of the fruit in thr dehydrator rather than just the peel.

Given most recipes call for just peel, any ideas if I should up the weight I add to reflect these were whole slices?

I'm also thinking the pith may add a little bitterness so I may err on the light side with the IBUs.