I am brewing a batch of a Belgian Pale Ale and I pulled off one gallon to use to experiment with different spices. My plan is to use different spices, or spice combinations, in the six or so 12 oz bottles I get from this one gallon experiment. My question is has anyone used both sweet orange peel and the zest from a domestic orange in different brews and could tell me what differences they noted in the tastes? Thanks
just off the top of my head I would think there would be a difference between using orange peel (Dry or fresh) and zest as the white pith wouild (I think) contributes some flavor componants of it’s own. other than that I have no idea
Thanks, for reply. I agree about the pith. The zester that I use only takes the very outside of the peel and does not get down to the pith. Also, in my original I did not mention that the way that I will add the various spices is to boil them and make a small amout of “tea” to add to the test bottles. In other words, the spices will be boiled - similar to adding to the last 5 minutes of the wort boil.