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Brews & Views Bulletin Board Service * Brews and Views Archive 2003 * October 10, 2003 * Wit question < Previous Next >

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david mayes (64.6.139.82)
Posted on Monday, September 22, 2003 - 07:56 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

What have you all tried for the citrus component of a wit - other than bitter orange peel? And how did it turn out?
 

Denny Conn (140.211.82.4)
Posted on Monday, September 22, 2003 - 08:31 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Bitter orange peel gives you bitterness, not citrus. The "orangey' component of wit comes from coriander.
 

chumley (199.92.192.126)
Posted on Monday, September 22, 2003 - 08:42 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have used coriander a lot over the years. Crush whole seeds in your coffee grinder, and add to the boil for the last 5 to 15 minutes. Here's the amounts I have used for 5 gallon batches:

1/8 oz. - imperceptable flavor, yet adds rich background to malty brews such as an O'fest.
1/4 oz. - very slight hint of orange, gone in a month
1/2 oz. - orange perceptable, gone in about 6 months
3/4 oz. - probably about right for a wit to get a nice orange flavor, a little low for a grand cru.
1 oz. - yeah baby! That's the ticket!

(p.s. there are a lot of brewers out there who hate the stuff).
 

scott jackson (209.107.56.130)
Posted on Monday, September 22, 2003 - 10:09 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

On my last Wit I added 1/2 oz of coriander and bitter orange peel in the boil, then I "dry-hopped" with 1/2 oz of fresh orange zest in teh keg. It was really citrusy and went over quite well.
 

Dan Mossman (171.75.170.121)
Posted on Tuesday, September 23, 2003 - 12:28 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

One thing that I found helps to create the illusion of an orange/ citrus flavor is the use of lactic acid at bottling/kegging. In my latest batch of wit (bottled on Sat.) I added 5 ml measured in a syringe to create a little tartness, and it made a very good beer *pop* into a great beer. I can't wait to drink it for real! You can add more, but do it a little at a time because acid is strong stuff. I know others have even used 15 ml, but I was happy with 5.
Another avenue is to use some acid malt in the mash, but I haven't tried it yet. Maybe next time...

---Brew it up!
-Dan
 

david mayes (64.6.139.82)
Posted on Tuesday, September 23, 2003 - 04:02 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks for the info. When yoiu dry-hopped with fresh zest , did you have any concerns about contamination? Did you do anything special to the zest?
 

Stephen Deutsch (64.73.36.192)
Posted on Tuesday, September 23, 2003 - 04:48 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Bitter orange peel actually can also contribute a floral aroma to the beer, if pitched late enough.

You're right about the coriander - strong citrus profile.

SD
 

Dan Mossman (171.75.170.26)
Posted on Tuesday, September 23, 2003 - 07:05 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

What specific flavor components are contributed by sweet orange peel? I haven't used it yet, but I know that many brewers use it in combination with the bitter...

For ex:

http://www.hbd.org/carboy/recipes/wit3.htm

Thanks.

---Brew it up!
-Dan

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