Mash

[LittleBigDreams14]

I was thinking of using some oranges or grapefruits to my mash maybe shave some skin into it or something. Has anyone done this or have some insight upon this? I am doing a Citrus beer.Thanks

L.B.D

[morticaixavier]

I think it’ll be lost in the mash.

I like orange or citrus zest at flameout and i suspect it might work well in the fermenter as well, I might soak in vodka first though.

just get the zest though as the white pith is nasty bitter.

(that said I had a pommello pale ale that was fantastic with a sharp pithy bitterness that actually kind of worked)

[jonhughey_att.net (HoosierBrew)]

+1.  You’ll get best results adding to secondary (or keg) in a bag and pulling when the flavor is where you want. Boiling fruit components isn’t a good idea - it will drive off most of the fruit character and often set the pectin in the fruit, making your beer hazy.

[pete_baker (pete b)]

Yea, the mash is going in the wrong direction for flavor and especially aroma (which is really a big part of citrus flavor). You want to move closer to packaging (primary, secondary, even just before bottling),  not farther away (mash).

[LittleBigDreams14]

I greatly appreciate the advice.

L.B.D

[fchenette (Frankenbrew)]

Try kumquats if you can get them. Awesome in beer! Very citrusy flavor and aroma and no downside. Add them to secondary (or primary) for a week or two.

[Indy574]

I have been thinking about adding the zest of oranges, grapefruits and lemons into the secondary.  Possibly even with some of the fruit as well.  What do you think?

[rookie_l_a (Steve Ruch)]

Any reason you aren’t just using citrusy hops? There are some good hops that would give you orange, grapefruit, and lemon.

[morticaixavier]

@Indy574

I have been thinking about adding the zest of oranges, grapefruits and lemons into the secondary.  Possibly even with some of the fruit as well.  What do you think?

fermenting citrus fruit can be dicey. I’ve heard of people doing it well but mostly I’ve heard of horrible vomit flavors.

[pete_baker (pete b)]

Would a larger amount of oils from citrus skins effect head retention?

[morticaixavier]

Would a larger amount of oils from citrus skins effect head retention?

I’ve never had head retention problems in wit beers with large amounts of citrus peels. st some point it might cause an issue but I haven’t seen that happen.

[jonhughey_att.net (HoosierBrew)]

@morticaixavier

I’ve never had head retention problems in wit beers with large amounts of citrus peels. st some point it might cause an issue but I haven’t seen that happen.

Same here.

[goschman (Iliff Ave)]

For a particular beer, I use 10g lime zest for a week after fermentation is complete. It works really well for my purposes.

[Indy574]

@morticaixavier

@Indy574

I have been thinking about adding the zest of oranges, grapefruits and lemons into the secondary.  Possibly even with some of the fruit as well.  What do you think?

fermenting citrus fruit can be dicey. I’ve heard of people doing it well but mostly I’ve heard of horrible vomit flavors.

Well I don’t want vomit flavored beer.  Kind of wondered why people didn’t use citrus fruits in beer.

[skatz (Stevie)]

@Indy574

@morticaixavier

@Indy574

I have been thinking about adding the zest of oranges, grapefruits and lemons into the secondary.  Possibly even with some of the fruit as well.  What do you think?

fermenting citrus fruit can be dicey. I’ve heard of people doing it well but mostly I’ve heard of horrible vomit flavors.

Well I don’t want vomit flavored beer.  Kind of wondered why people didn’t use citrus fruits in beer.

citrus is widely used, just be careful with juice. I had a beer that contained a good amount of orange juice. It was putrid. Terrible terrible beer that somehow got brought to a festival that my club was pouring at. I think zest is the way to go.