Substitute for Bitter Orange Peel?

[Roger Dubet]

Hey Gang,
Has anyone dried their own orange peel to use in a recipe with success?
I want to try my hand at making a Hoegaarden clone and my recipe asks for
Bitter Orange Peel. My LHBS doesn't carry it.
Could I dry my own orange peel (Minneola) and use it as a viable substitute?

Thanks,
roger

[SWalters]

Post by Roger Dubet
Hey Gang,
Has anyone dried their own orange peel to use in a recipe with
success? I want to try my hand at making a Hoegaarden clone and my
recipe asks for Bitter Orange Peel. My LHBS doesn't carry it.
Could I dry my own orange peel (Minneola) and use it as a viable substitute?

Just steep the orange peel (with none of the white inners) for the last
2mins of boil. Maybe also squeeze some of the juices in the wort at flame-
out. I'm a newb so someone else here may disagree...I would like to find if
my notions are good advice or not though.

[Denny Conn]

Post by SWalters
Just steep the orange peel (with none of the white inners) for the last
2mins of boil. Maybe also squeeze some of the juices in the wort at flame-
out. I'm a newb so someone else here may disagree...I would like to find if
my notions are good advice or not though.

You're thinking of sweet oranges. Bitter orange peel is used for, well,
bitterness.

---------->Denny

[SWalters]

Post by Denny Conn
You're thinking of sweet oranges. Bitter orange peel is used for, well,
bitterness.

ahhhh gotcha...told you i'd be wrong :)

[MDixon]

Post by Roger Dubet
Hey Gang,
Has anyone dried their own orange peel to use in a recipe with success?
I want to try my hand at making a Hoegaarden clone and my recipe asks for
Bitter Orange Peel. My LHBS doesn't carry it.
Could I dry my own orange peel (Minneola) and use it as a viable substitute?

I tried using fresh orange peel once on a Wit, and it wasn't the same...you
can get dried orange peel on the spice aisle at the grocery store that will
work if you don't have time to order any...

Cheers,
Mike

[m***@palczewski.net]

I just brewed a whit using regular orange peel. I bought an orange
peeled it. Fed the orange to the wife and chopped up all the peel.
I threw the peel in with 5 minutes left in the boil. I have to say
that my whit is one of my favorite beers ever, but it may not be to
style. Never having tried a real whit because I can't find one in my
area I can't say it tastes like a whit, but it sure is a very
refreshing ale on a hot summer day.

Post by Roger Dubet
Hey Gang,
Has anyone dried their own orange peel to use in a recipe with success?
I want to try my hand at making a Hoegaarden clone and my recipe asks for
Bitter Orange Peel. My LHBS doesn't carry it.
Could I dry my own orange peel (Minneola) and use it as a viable substitute?
Thanks,
roger

[Ray Drouillard]

You might want to get a bag or organic oranges. Conventionally grown
oranges might have pesticide residue on the peel. This isn't a problem
if you just plan on eating the orange, but it will be a problem if you
scrape the peel off.

That being said, the standard method is to use something like a cheese
grater to take the orange part off, leaving you with a white orange.


Ray Drouillard

Post by Roger Dubet
Hey Gang,
Has anyone dried their own orange peel to use in a recipe with

success?

Post by Roger Dubet
I want to try my hand at making a Hoegaarden clone and my recipe asks for
Bitter Orange Peel. My LHBS doesn't carry it.
Could I dry my own orange peel (Minneola) and use it as a viable substitute?
Thanks,
roger

[joe s]

i would assume you need a bitter orange to get bitter orange peel, the
native orange to Florida is bitter...it is VERY VERY different from other
oranges (anatomy, size, taste, etc)...as far as getting ahold of
some...couldn't tell yuh.........

Post by Roger Dubet
Hey Gang,
Has anyone dried their own orange peel to use in a recipe with success?
I want to try my hand at making a Hoegaarden clone and my recipe asks for
Bitter Orange Peel. My LHBS doesn't carry it.
Could I dry my own orange peel (Minneola) and use it as a viable substitute?
Thanks,
roger

[Shaun Rimmer]

Seville oranges are bitter oranges. I know they aren't too hard to find over
here in the UK. Do a google on Seville oranges for more info!

HTH,

Shaun aRe

Post by joe s
i would assume you need a bitter orange to get bitter orange peel, the
native orange to Florida is bitter...it is VERY VERY different from other
oranges (anatomy, size, taste, etc)...as far as getting ahold of
some...couldn't tell yuh.........

Post by Roger Dubet
Hey Gang,
Has anyone dried their own orange peel to use in a recipe with success?
I want to try my hand at making a Hoegaarden clone and my recipe asks for
Bitter Orange Peel. My LHBS doesn't carry it.
Could I dry my own orange peel (Minneola) and use it as a viable

substitute?

Post by Roger Dubet
Thanks,
roger

[Roger Dubet]

thank you very much for your responses!!

Post by Shaun Rimmer
Seville oranges are bitter oranges. I know they aren't too hard to find over
here in the UK. Do a google on Seville oranges for more info!
HTH,
Shaun aRe

Post by joe s
i would assume you need a bitter orange to get bitter orange peel, the
native orange to Florida is bitter...it is VERY VERY different from other
oranges (anatomy, size, taste, etc)...as far as getting ahold of
some...couldn't tell yuh.........

Post by Roger Dubet
Hey Gang,
Has anyone dried their own orange peel to use in a recipe with success?
I want to try my hand at making a Hoegaarden clone and my recipe asks

for

Post by joe s

Post by Roger Dubet
Bitter Orange Peel. My LHBS doesn't carry it.
Could I dry my own orange peel (Minneola) and use it as a viable

substitute?

Post by Roger Dubet
Thanks,
roger

[Mike Lyle]

Post by Shaun Rimmer
Seville oranges are bitter oranges. I know they aren't too hard to find over
here in the UK. Do a google on Seville oranges for more info!

[...]

The trouble is, they have a very short season: I often miss the
end-of-January marmalade-making ritual by a whisker. I think it would
work to zest them and then freeze the zest in small packets. I freeze
the oranges whole without much detriment to the marmalade even months
later.

Kumquats, though, seem to be available for most of the year: their
peel might make a good, though less powerful, substitute. I'd even be
inclined to try an experimental brew with the peel minced without
separating the white pith: after all, it *is* the bitterness we're
looking for, and on kumquats the pith is very thin.

Mike.

[Rick]

I made a Witbier that was good enough to win some local county fair
competitions (1st place). I didn't have dry bitter orange so did a 2:1
mix of a navel orange and lemon, right from the local store. For a ten
gallon batch I had 4oz of Orange and 2oz. of Lemon. Used the smallest
side of a grater to just get the zest, used about six oranges and three
or so lemons. If I did it again I would include an ounce or so of lime
also. I dumped it in just as I killed the flame and dropped in the wort
cooler.

I don't know what a Hoegaarden is but the above substitution worked well
for a Wit. Had a great aroma.

Rick

Post by Roger Dubet
Hey Gang,
Has anyone dried their own orange peel to use in a recipe with success?
I want to try my hand at making a Hoegaarden clone and my recipe asks for
Bitter Orange Peel. My LHBS doesn't carry it.
Could I dry my own orange peel (Minneola) and use it as a viable substitute?
Thanks,
roger