Ah, but I’ve got a small obsession with that orange flavor right now. With Amarillo in short supply, a bunch of peels might be the next best thing.
During the hop crisis Mike O’Brian (the eastern Brewguyver) made a colonial beer bittered with lemon peels (maybe something else). It worked.
That’s intreguing.
For wits, I use a potato peeler with serrated blades. It easily cuts nice thin slices off the rind.
Excellent! :D Thanks for the recommendation. I will definitely include some Ovaltine in the recipe. And I really hate anything citrus in my food, but my beer is another story so I will probably bitter with orange peel.
Ok, I did the Ovaltine brew and… yuck!!! The stuff smelled alright when boiling, with the malty cocoa-like flavor mixing with the orange peels, but now that it is fermenting it just smells like something awful. I will let it ferment and then try it, and then I will probably just dump it. And by the way, this brew was probably more expensive than just using DME. Oh well, I wasn’t planning on anything spectacular, I just like messing around to see what I can, and can not do. 
I didn’t say it would be good! did you use the plane ovaltine or the chocolate? I am curious to hear how it actually turns out!
at the lhbs last year they had a keg of peanut butter chocolate stout. was okay for about the one ounce in the sample but after that not so much
I have never (and likely, will never) use Ovaltine in a beer but I did make a Grape Nut Brown Ale once. It turned out pretty well. I really couldn’t pickup much from the Grape Nuts but the novelty got people to try it. 
Paul
Years ago I tried brewing a batch with whatever I could get at the local health food store (LHFS?). They actually had (and maybe still have) a syrupy sweetener that was made from malted grain and rice. If I recall, there were a couple different products like this. But boy were they expensive.
I still have a jar of one of them somewhere. If I can remember I’ll snap a pic and upload it. Obviously, they didn’t make great beer or I would have fermented that jar long ago.
I did use the plain malt Ovaltine, but it still has a sort of cocoa taste and smell to it.
Yes, after mashing the oats, wheat, and Grape Nuts the wort looked and smelled excellent. I should have stopped there. 
I looked at a jar of Ovaltine the other day and DME was the third ingredient. Sugar was first and I can’t remember the second, but if it is more sugar than malt that will not be as good for sure!
Sugar, maltodextrin, toasted defatted soy flour, barley malt extract, whey, and a bunch of other stuff.
I’m curious to know what kind of attenuation you can get out of it.
Don’t forget the dry milk. Anyone for Maltodextrin Milk Saison?