Chocolate Orange

[Leemond]

So dried orange peel can be added? I wanted to experiment with orange or maybe lemon. Would they be added near the end of the boil then?

Any other fruits possible? I had a raspberry beer once but I expect the flavour was gained without throwing in actual raspberries?

 

[hophead14]

I've used fresh bitter orange zest 50g, post boil. It gave a good but not overpowering orange flavour to a chocolate stout

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[keat64]

I used a potato peeler to peel the zest as thinly as possible without getting of the pith.
I found that one orange yielded about 25g, but also felt that this was lacking a little, so peeled another one.

 

[keat64]

on monday i lifted the bung to have a smell. it didn't smell particularly of chocolate or oranges. so I stole a taste.
Nope, no sign of oranges, and not particularly chocolatey either.
So I peeled two more oranges, boiled them for 10 minutes and chucked it in as a tea.
Stole another taste today, and still no sign of oranges, in fact i'd go as far as to say it has a taste of muddy water, however, it is rather cloudy..

So now im considering dry hopping or a hop tea before secondary to see if i can get some orange type flavours.
any thoughts on a hop which will suffice. ??

 

[keat64]

I've ordered Manderina Bavaria from GetErBrewed, ill make a tea infusion and maybe dry hop for a few days.

 

[peteplus1]

I listened to the experimental brewing podcast a while ago (maybe June or July).

Where can you find this please? Just got into a couple of beer podcasts :)

 

[Simonh82]

If you want to get a chocolate and orange flavour look at the natural extracts from
Uncle Roy's. I used the plum flavour for a plum porter. I have the same issue with the fruit flavour just not showing up after fermentation.

I can't speak for the chocolate or orange flavours but the plum flavour was incredibly intense. I used about about 1tsp and I think I've actually over done it slightly.

 

[JapanBrew]

I've done 3 stouts with orange and, from what I've gathered, during the fermentation process all the "orange" flavor is transformed. Being that said, I brewed a chocolate orange Porter and used 70 grams of orange peel. I'm seeing if Einstein is wrong.
However, ginger works like a charm.

 

[Simonh82]

Where can you find this please? Just got into a couple of beer podcasts :)

https://www.experimentalbrew.com. You should be able to find it on your normal podcasting platform too.

 

[keat64]

If you want to get a chocolate and orange flavour look at the natural extracts from
Uncle Roy's. I used the plum flavour for a plum porter. I have the same issue with the fruit flavour just not showing up after fermentation.

I can't speak for the chocolate or orange flavours but the plum flavour was incredibly intense. I used about about 1tsp and I think I've actually over done it slightly.

I just looked at Uncle Roys, but the ornage extract is oil based with a vegetable oil carrier. Probably no good for beer.

 

[Razor]

Just chuck a Terry's in :lol:


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[brewmandan]

i tried to make a choice stout with cocoa nibs left them in the fv for well over a week but never tasted anything.

i was told the yeast might of got rid of all the flavours.

i would strongly recommend making an essence with nibs and vodka

 

[keat64]

Moving forward, this is something I might experiment with.

 

[Personal91]

Just chuck a Terry's in :lol:


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give this man a cupcake as hes found the solution none of us dared to dream

 

[keat64]

I racked off to the secondary last night, then added the Mandarina Bavaria hops as a 20 minute tea infusion.
Still not particularly orangey.

The chocolate notes come through though.

One thing I did find.. the trub in the FV was a lot thicker than normal, I bet I lost about 4 pints.
This one will really need a good long cold crash to settle out.

 

[Personal91]

I racked off to the secondary last night, then added the Mandarina Bavaria hops as a 20 minute tea infusion.
Still not particularly orangey.

The chocolate notes come through though.

One thing I did find.. the trub in the FV was a lot thicker than normal, I bet I lost about 4 pints.
This one will really need a good long cold crash to settle out.

its all a learning process, + with the current temps that should be easy enough to cold crash - just leave your brew outside over night

 

[keat64]

It's in the beer fridge, will probably leave it in there for a week

 

[Covrich]

I thought about doing a Chocolate orange stout, but I actually thought id be frustrated in getting it right... My witbiers did have a real orange twang however so getting that part right I know you can do..

 

[keat64]

What orange did you use.
The guy in my LHBS has some for sale called something like Caracau, and says that I should have used this.