To peel or not to peel

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Urbangoose

Urbangoose

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A question to the beer wise - a while back I made a great wheat beer with NZ hops and lots of fresh orange peel. I am planning to revisit the recipe, but thought I would drop the faff of using fresh orange and go for dried instead. However I have noticed that the dried peel has a massive amount of pith- will this not make the beer sour???

Would be great to get feedback- thanks in advance
 
Urbangoose said:
A question to the beer wise - a while back I made a great wheat beer with NZ hops and lots of fresh orange peel. I am planning to revisit the recipe, but thought I would drop the faff of using fresh orange and go for dried instead. However I have noticed that the dried peel has a massive amount of pith- will this not make the beer sour???

Would be great to get feedback- thanks in advance
Click to expand...

This thread might answer your question https://www.thehomebrewforum.co.uk/threads/orange-peel-fresh-or-dried.72492/

I’ve just used standard dried peel from the supermarket and that worked out ok. Possibly a bit more bitter than curacao peel (which I haven’t actually used to compare it with) from what I’ve read.
 
Urbangoose said:
However I have noticed that the dried peel has a massive amount of pith- will this not make the beer sour???
Click to expand...
Nope. It'll make it bitter and unpleasantly astringent. Use a grater or a zester to grate the peel all over and straight into the beer. Wash the orange first in tepid water to rid it of grommets and wax.
And good luck.
 
Not really answering your question but I’ve recently done two wheat beers- one traditional with loads of orange peel and coriander, the second just with a big charge of mandarina Bavaria. I have to say I prefer the one without the orange peel. MB has been bred to give an orange flavour, so not really a fair test I know.
 
Hopsteep said:
Not really answering your question but I’ve recently done two wheat beers- one traditional with loads of orange peel and coriander, the second just with a big charge of mandarina Bavaria. I have to say I prefer the one without the orange peel. MB has been bred to give an orange flavour, so not really a fair test I know.
Click to expand...
I keep hearing about the mandarina bavaria. Looks like it's about time I tried it out. Is it really that orangy?
You didn't say whether you left out the coriander, too. Maybe it was the coriander you didn't like.
 
An Ankoù said:
I keep hearing about the mandarina bavaria. Looks like it's about time I tried it out. Is it really that orangy?
You didn't say whether you left out the coriander, too. Maybe it was the coriander you didn't like.
Click to expand...
Sorry, should have said coriander was in both. More of an orange hit in the MB witbier compared with the traditional one. To my taste it’s really orangy with a nice hoppy backbone to it (that’s about as eloquent as I get trying to describe flavours) :beer1:
 
Hopsteep said:
Not really answering your question but I’ve recently done two wheat beers- one traditional with loads of orange peel and coriander, the second just with a big charge of mandarina Bavaria. I have to say I prefer the one without the orange peel. MB has been bred to give an orange flavour, so not really a fair test I know.
Click to expand...
This has caught my interest... Are you talking about using the MB at flameout or as a dry hop?
 
chrisb8 said:
This has caught my interest... Are you talking about using the MB at flameout or as a dry hop?
Click to expand...

I’ve used it at flame out and then dry hopped. I should have added more as there is only a bit of orange flavour but what I can taste is very nice.
 
I’ve just checked and I actually used Jarrylo at 10 minutes and flameout. Added 50g of Mandarina as a dry hop. It was a 20l batch.
 
Mandarina is more tangerine in my opinion.... But that was in a real beer and not a wheat nonsense thingy
:laugh8:
But it is a delicate flavour and not a big strong overpowering American citrus hop.
 
Just opened a bottle of it and it is much better than I remembered. As @Nicks90 said, more tangerine than orange, not a really in your face American hop flavour, but still very tasty.
 
chrisb8 said:
This has caught my interest... Are you talking about using the MB at flameout or as a dry hop?
Click to expand...
I used a 100g packet throughout the boil in a 30L batch. Small bittering charge then a big addition at 10 mins and flame out. I didn’t dry hop but it couldn’t hurt.
 
Nicks90 said:
Mandarina is more tangerine in my opinion.... But that was in a real beer and not a wheat nonsense thingy
:laugh8:
But it is a delicate flavour and not a big strong overpowering American citrus hop.
Click to expand...
I knew someone would improve on my vague explanation of its flavour! acheers.
 
ive just brewed a belgian tripel 11 litres
used 15 gms of dried sweet orange peel last 15mins of the boil
300ml of juiced clementies (no peel) pressured cooked to sterilse and chucked in the fermenter after 24hrs
tastes very good while still fermenting so fingers crossed. it may turn out to be an 9% orange drink. lol.
 

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