Marmalade IPA?

Discussion in 'General Recipe Discussion' started by SteveH, Jan 27, 2019.

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  1. Jan 7, 2020 #41

    ClownPrince

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    Got given a couple of jars of marmalade in my christmas hamper and am considering doing a small batch of something similar to this.
    How much would you advise for a 5l batch alongside a kilo of light DME. The jars are 454g so I'm thinking a jar and the DME will be more than enough.
    I could up the batch to 10l and add a second jar of marmalade.
    How much pectolase would a around a teaspoon be right?
     
  2. Jan 7, 2020 #42

    An Ankoù

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    For the record, I brewed up a single malt, bittered with Magnum and plenty of Mandarina Bavaria added late, and dry hopped.
    Very disappointed with it. If I didn't know there was supposed to be a mandarin flavour, i would never have guessed.
    I'll try my next one with pots of marmalade.
     
  3. Jan 7, 2020 #43

    SteveH

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    @ClownPrince I used 454g of the mamade concentrate in 20 litres, which was probably too much - if the jars you have aren't concentrate it may be fine though as a lot of the content will be sugar.

    @An Ankoù sorry to hear that - I didn't try a brew with only the hops so hard to say if they had any impact over the marmalade, I've also now got some pilot hops which say lemon/spice/marmalade so I may have another try of something like this with those.
     
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  4. Jan 7, 2020 #44

    Nicks90

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    They are a bit "delicate" aren't they.
    I dry hopped mine with a tonne of the stuff and left it a full week, still very delicate but delicious
     
  5. Jan 16, 2020 #45

    ClownPrince

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    So I should be making my marmalade IPA this weekend.
    Can someone do a quick recipe check for me.
    I'm going to be trying to use up some hops I've had open for a while, so if any hop additions seem strange that's why.
    I'm also going to putting it straight onto the yeast cake of a Grapefruit IPA i'm transferring to secondary which is why no yeast is specified.

    5litres (in the 1st stage I'm only going to fill the demijohn to 4litres
    1KG Light Malt DME

    15g EKG at 60mins
    5g Lemondrop at 30mins
    5g Lemondrop at 5mins
    5g Lemondrop at Flameout
    5g EKG at Flameout
    5g Amarillo at Flameout

    After 1 Week
    454g Marmalade (https://www.tiptree.com/index.php/orange-tangerine-marmalade.html) Which will be boiled with about a litre of water and added.
    10g Amarillo (I may boil this with the marmalade as well as add as a dry hop)
    1 teaspoon Pectolase.

    After 2 weeks:
    10g Lemondrop
    10g Amarillo
     
  6. Jan 21, 2020 #46

    Dave 666

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    Tried a couple of marmalade flavoured ales in the past and always a decent drink. Though also had some decent chilli ales.
     
  7. Jan 21, 2020 #47

    Cwrw666

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    Just use prima donna as the flame-out hop addition. Lots of marmalade flavour .
     
  8. Jan 21, 2020 #48

    the baron

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    I used 1 454g jar in a 21 ltr batch with mandarina bavaria as the main hop. The mandarina is a very mild hop with orangey flavours but I think there are better hops to use as mentioned by other posters already. If you use a full jar it should come through but a lot of the marmalade is just sugar so be careful on your beer strength as I would think a strongish alcohol beer may over shadow the taste you are trying to emulate
     
  9. Jan 21, 2020 #49

    SteveH

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    Personally if I do this again I won't boil the marmalade (or mamade concentrate I used last time which is mostly Orange pulp and less sugar), I dropped it in the last 5mins last time and there was some astringency - next time I think I'll try adding the marmalade direct to the fermenter and use some more potent citrus/orange hops.
     
  10. Jan 21, 2020 #50

    the baron

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    I would dissolve it in some of the hot wort and then add to the rest in the FV, should do the trick as I think I have done both methods but can not remember if one was stronger or more astringent than the other. I did not make a note so that would say I did not detect any difference in my brews
     
  11. Jan 21, 2020 #51

    Dave 666

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    I'm unsure on if all methods of "flavouring" ales should be the same. But to go back to my comment on chilli flavoured ales. Well when we had the Carolina Reaper stout at a beer festival last year I asked the brewer on his process. If I recall correctly, he simply added the ingredients at fermentation stage, or certainly at the cooling stage to help rehydrate the ingredients and release the desired flavour & heat. Of cause marmalade is completely different, but my thinking is if doing it at home to add at the cooling stage.
     
  12. Jan 22, 2020 #52

    Cwrw666

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    When I make chili beers (IPA) I always add the chilies at the start of the boil. Difficult getting the quantity right though!
     
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  13. Jan 22, 2020 #53

    foxy

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    I would think that the marmalade would really add nothing, secondary fermentation is the time to add a flavour to a beer, usually by zest. I have added bitter orange at the end of the boil in a wheat beer, is there any confirmation anywhere of actual marmalade being added to a beer?
    Gordon Strong adds Orange Blossom honey to some of his beers, as most honey's doesn't add flavour I have thought about using the fake honey coming out of China and India and adding orange zest and see how that goes.
     
  14. Jan 22, 2020 #54

    Dave 666

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    I've an IPA kit here that I'm toying with favouring with a hint of chilli whilst adding extra (likely Citra) hops. Knowing that adding dry chillies to the kit prior to pitching yeast is not a good idea and would not be nearly as affective. I'm thinking boil the chillies for 5 mins with the extra hops, add both the chillies & hops to a sock for fermentation and add the liquid as part of the volume. Will likely also add marmalade to add some sweetness and a flavour balance the chilli should work well with.
     
  15. Jan 22, 2020 #55

    terrym

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    Marmalade is unlikely to add any sweetness. All the fermentable sugars will be consumed by the yeast. And I'll bet there aren't many unfermentable sugars in a jar of marmalade . There certainly aren't in homemade. Its just citrus fruits and sugar.
    Anyway I used half a jar of homemade marmalade in a beer some time ago, just briefly boiled it with water to sterilise. But wouldn't do it again, too much astringency for me.
     
  16. Jan 22, 2020 #56

    BradleyW

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    Wouldn't zest make it really bitter???
     
  17. Jan 22, 2020 #57

    foxy

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    No zest won't make it bitter, just adds an orange flavour.
    The wheat beer I made had bitter orange peel powder which you can get from the home brew store and ground coriander seeds.
     
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  18. Jan 23, 2020 #58

    Dave 666

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    Then it's likely orange peel with certain hops that I've had with marmalade beer in the past then. Guess it's wrong to assume as it had "marmalade" in the name that it contains actual marmalade over selected ingredients to give a marmalade flavour.

    And in looking, my local home brew store does orange peel. So will definitely be getting some to try with an upcoming IPA. Though as a dry ingredient has anyone got any idea on how much dry weight to add to a 36-40 (ish) pint kit?.
     
  19. Jan 23, 2020 #59

    foxy

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    This is the recipe I followed for my witbier.
    • For 5.5 US gallons (20.8 L)
    • MALTS
    • 6 lb. (2.72 kg) flaked wheat
    • 4.5 lb. (2.04 kg) Briess pale two-row malt
    • 4 oz. (113 g) flaked oats
    • HOPS
    • 0.65 oz. (18 g) Amarillo, 9% a.a. @ 20 min
    • 0.5 oz. (14 g) Amarillo, 9% a.a. @ 15 min
    • 1 oz. (28 g) Amarillo, 9% a.a. @ 0 min
    • WATER
    • Malt-forward (CaCl 75–100% of Ca additions) water profile that is appropriate for your water. Resist the urge to use gypsum to boost hop crispness; this is a round, balanced to malty beer with heavy hop aroma and flavor, not bitterness.
    • ADDITIONAL INGREDIENTS
    • 0.1 oz. (2.8 g) freshly ground coriander @ 5 min
    • 0.1 oz. (2.8 g) freshly ground bitter orange peel @ 5 min
    • 0.25 tsp. (1.2 g) Wyeast yeast nutrient @ 1 min
    • YEAST
    • Wyeast 3944 Belgian Witbier, 1 L starter
    SPECIFICATIONS
    • Original Gravity: 1.050 (12.5° P)
    • Final Gravity: 1.012 (3° P)
    • ABV: 5%
    • IBU: 18
    • SRM: 3-4
    Up to you whether you go for the bitter or sweet orange peel powder.
     
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  20. Jan 23, 2020 #60

    johncrobinson

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    I used to be a real chilli nutter
    But i dont think i would like it in my beer.!!!
    I have made chilli wine .Yuk never again.
     

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