Hey Gang,
Has anyone dried their own orange peel to use in a recipe with success?
I want to try my hand at making a Hoegaarden clone and my recipe asks for
Bitter Orange Peel. My LHBS doesn't carry it.
Could I dry my own orange peel (Minneola) and use it as a viable substitute?

Thanks,
roger

"Roger Dubet" <butterbrother68@yahoo.ca> wrote in
news:xfN5b.3307$I_2.454754@news20.bellglobal.com:
[color=blue]
> Hey Gang,
> Has anyone dried their own orange peel to use in a recipe with
> success? I want to try my hand at making a Hoegaarden clone and my
> recipe asks for Bitter Orange Peel. My LHBS doesn't carry it.
> Could I dry my own orange peel (Minneola) and use it as a viable
> substitute?
>[/color]

Just steep the orange peel (with none of the white inners) for the last
2mins of boil. Maybe also squeeze some of the juices in the wort at flame-
out. I'm a newb so someone else here may disagree...I would like to find if
my notions are good advice or not though.

--
-=SW=-

SWalters wrote:
[color=blue]
> Just steep the orange peel (with none of the white inners) for the last
> 2mins of boil. Maybe also squeeze some of the juices in the wort at flame-
> out. I'm a newb so someone else here may disagree...I would like to find if
> my notions are good advice or not though.[/color]

You're thinking of sweet oranges. Bitter orange peel is used for, well,
bitterness.

---------->Denny

--
Life begins at 60 - 1.060, that is.

Denny Conn <dontspam@all.com> wrote in news:3F57AE2E.F37EC116@all.com:
[color=blue]
> You're thinking of sweet oranges. Bitter orange peel is used for, well,
> bitterness.
>[/color]

ahhhh gotcha...told you i'd be wrong :)

--
-=SW=-

I just brewed a whit using regular orange peel. I bought an orange
peeled it. Fed the orange to the wife and chopped up all the peel.
I threw the peel in with 5 minutes left in the boil. I have to say
that my whit is one of my favorite beers ever, but it may not be to
style. Never having tried a real whit because I can't find one in my
area I can't say it tastes like a whit, but it sure is a very
refreshing ale on a hot summer day.

"Roger Dubet" <butterbrother68@yahoo.ca> wrote in message news:<xfN5b.3307$I_2.454754@news20.bellglobal.com>...[color=blue]
> Hey Gang,
> Has anyone dried their own orange peel to use in a recipe with success?
> I want to try my hand at making a Hoegaarden clone and my recipe asks for
> Bitter Orange Peel. My LHBS doesn't carry it.
> Could I dry my own orange peel (Minneola) and use it as a viable substitute?
>
> Thanks,
> roger[/color]

You might want to get a bag or organic oranges. Conventionally grown
oranges might have pesticide residue on the peel. This isn't a problem
if you just plan on eating the orange, but it will be a problem if you
scrape the peel off.

That being said, the standard method is to use something like a cheese
grater to take the orange part off, leaving you with a white orange.


Ray Drouillard


"Roger Dubet" <butterbrother68@yahoo.ca> wrote in message
news:xfN5b.3307$I_2.454754@news20.bellglobal.com...[color=blue]
> Hey Gang,
> Has anyone dried their own orange peel to use in a recipe with[/color]
success?[color=blue]
> I want to try my hand at making a Hoegaarden clone and my recipe asks[/color]
for[color=blue]
> Bitter Orange Peel. My LHBS doesn't carry it.
> Could I dry my own orange peel (Minneola) and use it as a viable[/color]
substitute?[color=blue]
>
> Thanks,
> roger
>
>[/color]

i would assume you need a bitter orange to get bitter orange peel, the
native orange to Florida is bitter...it is VERY VERY different from other
oranges (anatomy, size, taste, etc)...as far as getting ahold of
some...couldn't tell yuh.........

Roger Dubet <butterbrother68@yahoo.ca> wrote in message
news:xfN5b.3307$I_2.454754@news20.bellglobal.com...[color=blue]
> Hey Gang,
> Has anyone dried their own orange peel to use in a recipe with success?
> I want to try my hand at making a Hoegaarden clone and my recipe asks for
> Bitter Orange Peel. My LHBS doesn't carry it.
> Could I dry my own orange peel (Minneola) and use it as a viable[/color]
substitute?[color=blue]
>
> Thanks,
> roger
>
>
>[/color]

Seville oranges are bitter oranges. I know they aren't too hard to find over
here in the UK. Do a google on Seville oranges for more info!

HTH,

Shaun aRe

joe s <email@address.com> wrote in message
news:Sy_5b.7033$y_6.418821@twister.tampabay.rr.com...[color=blue]
> i would assume you need a bitter orange to get bitter orange peel, the
> native orange to Florida is bitter...it is VERY VERY different from other
> oranges (anatomy, size, taste, etc)...as far as getting ahold of
> some...couldn't tell yuh.........
>
> Roger Dubet <butterbrother68@yahoo.ca> wrote in message
> news:xfN5b.3307$I_2.454754@news20.bellglobal.com...[color=green]
> > Hey Gang,
> > Has anyone dried their own orange peel to use in a recipe with success?
> > I want to try my hand at making a Hoegaarden clone and my recipe asks[/color][/color]
for[color=blue][color=green]
> > Bitter Orange Peel. My LHBS doesn't carry it.
> > Could I dry my own orange peel (Minneola) and use it as a viable[/color]
> substitute?[color=green]
> >
> > Thanks,
> > roger
> >
> >
> >[/color]
>
>[/color]

thank you very much for your responses!!
"Shaun Rimmer" <shaun@newtronic.co.uk> wrote in message
news:bja0si$gnuc7$1@ID-170198.news.uni-berlin.de...[color=blue]
>
> Seville oranges are bitter oranges. I know they aren't too hard to find[/color]
over[color=blue]
> here in the UK. Do a google on Seville oranges for more info!
>
> HTH,
>
> Shaun aRe
>
> joe s <email@address.com> wrote in message
> news:Sy_5b.7033$y_6.418821@twister.tampabay.rr.com...[color=green]
> > i would assume you need a bitter orange to get bitter orange peel, the
> > native orange to Florida is bitter...it is VERY VERY different from[/color][/color]
other[color=blue][color=green]
> > oranges (anatomy, size, taste, etc)...as far as getting ahold of
> > some...couldn't tell yuh.........
> >
> > Roger Dubet <butterbrother68@yahoo.ca> wrote in message
> > news:xfN5b.3307$I_2.454754@news20.bellglobal.com...[color=darkred]
> > > Hey Gang,
> > > Has anyone dried their own orange peel to use in a recipe with[/color][/color][/color]
success?[color=blue][color=green][color=darkred]
> > > I want to try my hand at making a Hoegaarden clone and my recipe asks[/color][/color]
> for[color=green][color=darkred]
> > > Bitter Orange Peel. My LHBS doesn't carry it.
> > > Could I dry my own orange peel (Minneola) and use it as a viable[/color]
> > substitute?[color=darkred]
> > >
> > > Thanks,
> > > roger
> > >
> > >
> > >[/color]
> >
> >[/color]
>
>[/color]

I made a Witbier that was good enough to win some local county fair
competitions (1st place). I didn't have dry bitter orange so did a 2:1
mix of a navel orange and lemon, right from the local store. For a ten
gallon batch I had 4oz of Orange and 2oz. of Lemon. Used the smallest
side of a grater to just get the zest, used about six oranges and three
or so lemons. If I did it again I would include an ounce or so of lime
also. I dumped it in just as I killed the flame and dropped in the wort
cooler.

I don't know what a Hoegaarden is but the above substitution worked well
for a Wit. Had a great aroma.

Rick

Roger Dubet wrote:[color=blue]
> Hey Gang,
> Has anyone dried their own orange peel to use in a recipe with success?
> I want to try my hand at making a Hoegaarden clone and my recipe asks for
> Bitter Orange Peel. My LHBS doesn't carry it.
> Could I dry my own orange peel (Minneola) and use it as a viable substitute?
>
> Thanks,
> roger
>
>[/color]