Author Topic: Sweet Orange Peel vs. Navel Orange Zest  (Read 930 times)

Offline hopalong

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Sweet Orange Peel vs. Navel Orange Zest
« on: November 18, 2010, 09:47:39 AM »
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
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Online morticaixavier

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Re: Sweet Orange Peel vs. Navel Orange Zest
« Reply #1 on: November 18, 2010, 11:03:52 AM »
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
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Offline hopalong

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Re: Sweet Orange Peel vs. Navel Orange Zest
« Reply #2 on: November 18, 2010, 11:13:14 AM »
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.
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