Welcome, Guest. Please login or register.

Author Topic: Citrus (and other) additions best practices?  (Read 2513 times)

Offline paulmaybee

  • NBCBA
  • Junior Poster
  • **
  • Posts: 371
  • Liked:
  • Likes Given: 299
Citrus (and other) additions best practices?
« on: July 14, 2014, 01:00:19 PM »
Hello fellow brewers,

I'm wondering what different methods people have used to add citrus (and other aromants) to your recipes.  I see many recipes which add fresh orange/grapefruit zest in the last 5m of the boil.  Also dehydrating the peels and adding them (boil/secondary?).  Of course, you would want to make sure they are pasteurized...

What methods have worked (or not) for best flavour and aroma?  Would you use the same method for citrus as for other things like hibiscus, rose hips/petals, lavender, spruce, etc?

Thanks!
Paul

on tap: IPA
fermenting: Roseway Red, Rye IPA, Tripel, Flanders Red, Sour #1
Cellar: Roseway Red, IPA, Brett IPA, Orval Clone, Brett Red, Rye IPA, Grapefruit PA

Offline robcoombs

  • NBCBA
  • Forum Hero
  • ****
  • Posts: 1450
  • Liked:
  • Likes Given: 703
Re: Citrus (and other) additions best practices?
« Reply #1 on: July 14, 2014, 01:20:56 PM »
I've tried using the rind of citrus fruits in the last 5 minutes of the boil but I find it fermented out almost completely.

Last time I soaked the rind in some vodka and added them to secondary after fermentation was complete. Results were a little better.

Offline paulmaybee

  • NBCBA
  • Junior Poster
  • **
  • Posts: 371
  • Liked:
  • Likes Given: 299
Re: Citrus (and other) additions best practices?
« Reply #2 on: July 14, 2014, 01:40:52 PM »
Thanks Rob.  Good to know.

The vodka has enough alcohol to kill any bacteria?  What were your ratios of zest to beer?
on tap: IPA
fermenting: Roseway Red, Rye IPA, Tripel, Flanders Red, Sour #1
Cellar: Roseway Red, IPA, Brett IPA, Orval Clone, Brett Red, Rye IPA, Grapefruit PA

Offline JamesC

  • NBCBA
  • Junior Poster
  • **
  • Posts: 225
  • Liked:
  • Likes Given: 62
Re: Citrus (and other) additions best practices?
« Reply #3 on: July 14, 2014, 01:42:27 PM »
I only did orange peels once, and I baked them for 10-15 minutes prior to putting them in the 5 min boil. I thought the flavor came through quite nicely.

Offline paulmaybee

  • NBCBA
  • Junior Poster
  • **
  • Posts: 371
  • Liked:
  • Likes Given: 299
Re: Citrus (and other) additions best practices?
« Reply #4 on: July 14, 2014, 02:01:06 PM »
Hey James.  Maybe the baking brought out more flavour.  Nice.


I had always thought of adding them like I was dry hopping.  Anyone tried that?  Again, sterilization may be an issue.

Anyone else tried the Amsterdam Grapefruit Pale Ale?  I basically want to live inside that beer.
on tap: IPA
fermenting: Roseway Red, Rye IPA, Tripel, Flanders Red, Sour #1
Cellar: Roseway Red, IPA, Brett IPA, Orval Clone, Brett Red, Rye IPA, Grapefruit PA

Offline jamie_savoie

  • Yeast Curator
  • NBCBA
  • Forum Hero
  • ****
  • Posts: 1135
  • Liked:
  • Likes Given: 765
Re: Citrus (and other) additions best practices?
« Reply #5 on: July 14, 2014, 02:12:14 PM »
When I use fresh citrus peel, I like to add them at either 5 or knockoff and I use coriander the same way.  If I use dried bitter orange I use them at 15. 
I used hibiscus once and I added it at 5 and added some in secondary (soaked in a couple of oz of grand marnier) with good results

Offline JamesC

  • NBCBA
  • Junior Poster
  • **
  • Posts: 225
  • Liked:
  • Likes Given: 62
Re: Citrus (and other) additions best practices?
« Reply #6 on: July 14, 2014, 02:24:04 PM »
I also added coriander to that particular batch at 0 minutes. I was quite happy with the end result.

Offline Roger

  • Vice President
  • Executive
  • Forum Hero
  • ****
  • Posts: 1588
  • Liked:
  • Likes Given: 1383
Re: Citrus (and other) additions best practices?
« Reply #7 on: July 14, 2014, 02:44:43 PM »
I find if your looking for a hint of citrus than add it to the end of the boil. But if you want it to be pronounced than I make an extract and keep adding it to the finished beer prior to kegging little by little until your happy with the flavour. If bottling or keg priming I've had good success with making a tea with your flavour of choice like orange peel or spices than adding your priming sugar to it let it cool than batch prime as usual.  :cheers:

Offline paulmaybee

  • NBCBA
  • Junior Poster
  • **
  • Posts: 371
  • Liked:
  • Likes Given: 299
Re: Citrus (and other) additions best practices?
« Reply #8 on: July 14, 2014, 02:52:34 PM »
Thanks Roger.

Are you using fresh orange peels or dehydrated to make the extract?  I am looking for the citrus (grapefruit) to be very obvious.
on tap: IPA
fermenting: Roseway Red, Rye IPA, Tripel, Flanders Red, Sour #1
Cellar: Roseway Red, IPA, Brett IPA, Orval Clone, Brett Red, Rye IPA, Grapefruit PA

Offline Roger

  • Vice President
  • Executive
  • Forum Hero
  • ****
  • Posts: 1588
  • Liked:
  • Likes Given: 1383
Re: Citrus (and other) additions best practices?
« Reply #9 on: July 14, 2014, 03:09:28 PM »
You'll want to use dried ones the fresh ones are full of water but the dried ones have just the oils you want. Take a small jar fill it with dried peel up to about an inch or so from the top as they'll swell. Let them soak in vodka for a least a couple weeks then gravity strain (not squeeze) through a coffee filter or two. If your going for grapefruit buy some nice fresh ones wash them and try to peel it all in one piece like a coil then hang it somewhere nice and dry. I've heard dark and dry with good air movement works best. Then break it all up into small pieces and make your extract.
That's how I do it anyways good luck!  :cheers:

Offline paulmaybee

  • NBCBA
  • Junior Poster
  • **
  • Posts: 371
  • Liked:
  • Likes Given: 299
Re: Citrus (and other) additions best practices?
« Reply #10 on: July 14, 2014, 03:14:20 PM »
Thanks a lot Roger.  Great detail!  I have a dehydrator I use for all my camping meals, would that negatively affect the flavour compared to air drying?  I am pretty pumped to try this.
on tap: IPA
fermenting: Roseway Red, Rye IPA, Tripel, Flanders Red, Sour #1
Cellar: Roseway Red, IPA, Brett IPA, Orval Clone, Brett Red, Rye IPA, Grapefruit PA

Offline robcoombs

  • NBCBA
  • Forum Hero
  • ****
  • Posts: 1450
  • Liked:
  • Likes Given: 703
Re: Citrus (and other) additions best practices?
« Reply #11 on: July 14, 2014, 04:28:38 PM »
Thanks Rob.  Good to know.

The vodka has enough alcohol to kill any bacteria?  What were your ratios of zest to beer?

Hey Paul, I've never had an issue with bacteria using vodka or rum to soak any citrus or spices before adding. I usually let it sit for at least a week. I don't usually use ratios I just guesstimate, add, then taste. I do make notes in case I want to try brewing the same beer again.

This grapefruit pale ale sounds delicious, if you brew it please post the recipe. It sounds like something I would like.

As far as my advice goes I'm still relatively inexperianced so I would soak up what the other guys have to say. They have been a tremendous help to me as a rookie AG brewer

Offline Roger

  • Vice President
  • Executive
  • Forum Hero
  • ****
  • Posts: 1588
  • Liked:
  • Likes Given: 1383
Re: Citrus (and other) additions best practices?
« Reply #12 on: July 14, 2014, 06:04:33 PM »
Thanks a lot Roger.  Great detail!  I have a dehydrator I use for all my camping meals, would that negatively affect the flavour compared to air drying?  I am pretty pumped to try this.
From what I've read and heard you preserve more oils at low temps. I haven't done a controlled test though but it makes sense to me that a high temperature would tend to evaporate more oils than a low temperature. Works for me anyways.

Offline paulmaybee

  • NBCBA
  • Junior Poster
  • **
  • Posts: 371
  • Liked:
  • Likes Given: 299
Re: Citrus (and other) additions best practices?
« Reply #13 on: July 14, 2014, 06:15:06 PM »
Thanks!  I'll give it a whirl!
on tap: IPA
fermenting: Roseway Red, Rye IPA, Tripel, Flanders Red, Sour #1
Cellar: Roseway Red, IPA, Brett IPA, Orval Clone, Brett Red, Rye IPA, Grapefruit PA

Offline paulmaybee

  • NBCBA
  • Junior Poster
  • **
  • Posts: 371
  • Liked:
  • Likes Given: 299
Re: Citrus (and other) additions best practices?
« Reply #14 on: August 13, 2014, 01:48:45 PM »
By the way everyone, the Grapefruit PA was a success.  Hopefully there will be some left for the next meeting I attend.   :cheers:
on tap: IPA
fermenting: Roseway Red, Rye IPA, Tripel, Flanders Red, Sour #1
Cellar: Roseway Red, IPA, Brett IPA, Orval Clone, Brett Red, Rye IPA, Grapefruit PA