General Category > Ingredients
Two Questions
yso191:
1. The recipe I am working on calls for 2 oz. of Sweet Orange Peel. I have Dried Orange Peel from a spice company. On the jar it says it is equivalent for volume measurements for zest (1 tsp.=1 tsp.), but doesn't mention weight. Anyone have an idea of how much dried peel is equal to 2 oz. of fresh?
2. I understand that one can use Lactic Acid to lower pH, but that there is a flavor threshold, over which one begins to taste the Lactic Acid, so any additions need to be under that. But what I don't know is the ratio. For a 5 gallon batch, what is the max I can use without affecting the taste of the beer?
Thanks, Steve
Jimmy K:
--- Quote from: yso191 on October 23, 2012, 02:07:35 PM ---1. The recipe I am working on calls for 2 oz. of Sweet Orange Peel. I have Dried Orange Peel from a spice company. On the jar it says it is equivalent for volume measurements for zest (1 tsp.=1 tsp.), but doesn't mention weight. Anyone have an idea of how much dried peel is equal to 2 oz. of fresh?
--- End quote ---
I would guess that up to 90% of the peel's weight is water. If that were true - 0.2oz dry = 2oz fresh. Most recipes that call for dry orange peel (although most are for bitter) use 0.5 oz.
Don't know about lactic acid.
Joe Sr.:
--- Quote from: mtnrockhopper on October 23, 2012, 02:16:27 PM ---Most recipes that call for dry orange peel (although most are for bitter) use 0.5 oz.
--- End quote ---
You want to be sure that you have dried sweet orange peel. I think what I have at home is dried bitter orange peel.
The differences are obvious.
euge:
What is the purpose of the lactic acid? Flavor or are you wanting to affect the mash pH?
yso191:
--- Quote from: euge on October 23, 2012, 03:10:42 PM ---What is the purpose of the lactic acid? Flavor or are you wanting to affect the mash pH?
--- End quote ---
Mash pH. I want to avoid the flavor of lactic acid.
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