Orange in Beer.

[Dogger Dan]

Good morning all,

Have just made up batch using orange peel in beer. There was a young lad who posted a recipe and I can't find the thread but I would like to give them the credit. If nothing else the house smelt great

Will share the recipe once I find if it stands a chance

Thanks

Dogger

[beerhog]

Try adding some crushed coriander seeds as well. Gives the beer a citrusy/spicy taste reminiscent of Hoegaarden.

[Guest]

Did you ever find that recipe Dogger Dan?

[Dogger Dan]

The recipie is found but I need to try it. Actually, today is the day so stand bye to stand bye

Dogger

[Dogger Dan]

Doggers Orange Aid


1 Coopers Pilsner
1 kg malt extract
500 g 80 Crystal Malt
500 g Honey
0.25 oz Centennial Hops (Boil)
0.5 Centennial Hops (Finish)
peel of 4 oranges
3 tsp Cinnamon
1 oz ginger

Bring Malts and Extracts to boil
Remove Crystal
add boiling hops,
boil for 45 min
add remaining spices
boil for 14 min
add finishing hops at end.

sparge and pitch as required
Opens 1.054
Finish 1.008

(6% ?)

Love it. I doubled ginger and it was a keeper, good smell, good taste, very dry. Funky fermentation with orange oils though

Dogger

[anti-fsck]

Stand by for cumquat beer. Just need to wait for the cumquat tree to refruit after the friggin neigbour picked it clean.

[What?Kevin]

Thanks for that Dogger.
Sounds like a brew to pencil in for the future.

On the citrus theme still..... has anyone tried limes?
Cumquats will be interesting also.

I like the idea of the ginger, coriander, cinnamon etc, experiment, but I wonder... What type of effects would varying quantities of pepper have?
And what types of pepper (if any) would best be suited for a brew and in what kind of doses.

[Dogger Dan]

I have done limes and I like it, but then again, I don't mind a chunk in my beer anyway. If there is a downside, it is very dry

Dogger

[munkey]

were did you add the oranges i am trying to perfect a brew that may call for orange if my asumptions arnt correct, and was wondering if it would be best to just use the rind and maby dry it or if its best to boil or just chuck it in the fermentor????
i am lead to belive thet the pith (white stuff) aint good for your brew eather way. and what about oranges and sanitation if not boiling??.

[Dogger Dan]

Sorry,

Add spices for last 15 min

Dogger

[NickMoore]

dogger, do you feel 15 minutes is enough time to kill spores on the zest?

[Dogger Dan]

Nick

Sure,

should be fine, size and shape are important so if it is really zest then all will be cool. If it is thumb peel......... maybe

Dogger

[silkworm]

Nick,
As Orange is used as a cleaner I would imagine there would be vey little problems with fresh orange zest, as long as it is not an old orange, clean and brought to the boil for a few mins. the oils and acids are pretty potent.
I am not a food scientist though its just an observation.

[Pyssedas Heavy Industrial]

can't really imagine that it would have any sanitation issues

[Dogger Dan]

Wash and boil.

You need to boil to pull out the oils

Dogger