afromaiko wrote:These are usually used for marmalade, and I saw another recipe somewhere that actually recommended getting some bitter orange marmalade and using that in your beer. Are these in season at the moment? The might be hard to come by if not.
Danzar wrote:For those looking for the Dried Bitter Orange Peel:
I've visited and rang everwhere from organic food suppliers, herb places, health food stors etc and can't find it.
Hoegaarden definitely use this exact thing in their beer.
Bitter orange peel comes from what's called
Seville Oranges.
I'd suggest you buy some of those, skin them and dry the peel in the usual fashion.
How to dry orange peel
Buy organic versions (pestiside free) - if you can't, get the ususal version and wash using a scrubbing brush.
Skin them, leaving the white part behind.
Lay them skin down on a plate on the kitchen bench for three or four days, or until fully dry.
Presto! Put them in a jar and keep in a dark place (your spice cupboard should do). Weigh this out to 14g per batch when you're ready to make your beer.
At the end of the day, it's not much more work as you'd have to skin the ususal oranges anyway - with this, you just use a different type of orange and start a few days earlier
Adzmax wrote:Ahhh you've inspired me, I'm gonna give this another go now. I'll put one on over the weekend. I'm going to use Wyeast 3944 though.
3944 Belgian Witbier Yeast.
Probable origin: Hoegaarden, Belgium
Beer Styles: White Beer, Grand Cru, Doubles, Spiced beers
Commercial examples may include: Celis Wit, Hoegaarden, Blanc de Brugge
Adzmax wrote:I split mine but there is really no difference. Just burst the little pack inside and leave it somewhere warm overnight then make your starter from there.
Check this thread out - http://www.homebrewandbeer.com/forum/vi ... quid+yeast
afromaiko wrote:With the Wyeast smack packs, aren't they essentially a starter (activator) themselves? I'm not interested in splitting it up at the moment, see how I like this recipe first then maybe cultivate some from a few empties.
The instructions say that once 'smacking' to leave it to swell for 3 hours or more. Would overnight be ok, or is it possible to leave too long? I'm planning to smack on a Friday night and brew midday Saturday.
I had read about people leaving these for 3 days when making starters, but wonder if that's actually necessary. I would have thought that once it swells up nicely thats as active as the pack will get by itself.
pixelboy wrote:My fav Wheat/Hoegaarden requires some fiddling but its easy mate ....
1. Thomas Coopers Brewmaster Selection WHEAT BEER
2. Thomas Coopers Wheat Extract 1.5kg
3. Rind from 2 Oranges
4. 15gms (one pack) Corriander Seeds
Method
1. Take the rind of the Orange's being carefull not to get any of the pith (soft white part). You can use a fine cheese grater.
2. Crush the corriander seeds
3. Empty contents of the Malt Wheat Extract, the orange rind and crushed corriander seeds into LARGE clean saucepan and add a litre or two of water. Stir and bring to boil. Reduce heat and simmer, stiring occasionally, for 20mins.
4. Strain contents into a sterilised fermenter with the contents of the beer can.
5. Top up with cold water (or hot) to 23litres stiring well trying to get it to about 22c-26c then pitch yeast.
6. Give it 2 weeks @ 20c and rack or bottle.
Its a ripper! Was my 3rd brew and I havent matched it yet. Ill be doing exactly the same when I return from NZ in a fortnight.
Trust me.. Its not that hard... and it will taste great.
afromaiko wrote:I'm making this recipe today too.
Quick question - with the torrefied wheat, it is ok to steep this in a grain bag rather than loose then straining it? I'm going to use some muslin cloth tied in a knot, accounting for the large water absorption.
Thanks!
Adzmax wrote:Did you end up putting down the new one Danzer?
I'm going to get my yeast starter going on Friday arvo and pop into a HB shop on Sat. Any reason why you are using the Blackrock Whispering wheat? Just for something different?
Danzar wrote:Hmmm, not sure as I ususally just steep. Just bear in mind that TW is very mealy and when soaked and will go a bit soggy. Grains come out alot drier and intact that the TW.
Suggest you use a full kilo too.
DAN
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