Marmalade IPA?

[An Ankoù]

Yep, It looks lovely. I love marmalade and I'm going to give it a go when I get back from hols. What is Marmade concentrate and where do you get it from?

 

[An Ankoù]

Yep, It looks lovely. I love marmalade and I'm going to give it a go when I get back from hols. What is Marmade concentrate and where do you get it from?

OK. Just seen the picture up above. I'll see if there's an equivalent over here.

 

[An Ankoù]

Just done some research and it says that to make marmalade you only need sugar and water, which means it's full of gelling agent (pectin), which indeed it is. I would imagine a good dose of pectic enzyme (wine makers use this a lot) will be needed in the FV if it's ever going to clear.
Not a problem. I once made marmalade wine out of Lidl marmalade because they were the cheapest jars I could get for my chilli and ginger chutney of death. It turned out fine with a couple of teaspoons of pectric enzyme.

 

[SteveH]

@An Ankoù yeah it's a marmalade concentrate sold in some supermarkets (I got it in Aldi, I think Tesco do it too), designed to make marmalade with sugar and water.

It comes out like an orange pulp with lots of shredded rind, very intense orange aroma (almost overpowering but I chucked the lot in anyway assuming some loss of aroma during fermentation)

You make a good point about pectin, it's listed on the ingredients and it's one reason I've been nervous of brewing this, had visions of getting 20l of beer jelly in the FV!

I do have some pectolase ready, wasn't sure when to add it but I guess it can go in when I add the dry hop?

If it won't clear I'll just have to say it's supposed to be an orange-juice NEIPA

 

[SteveH]

Here's a link at Tesco looks like Sainsburys do it too, but no idea about alternatives in France I'm afraid, I guess putting a few Seville oranges in a blender would be similar?

It's actually 850g so I'll update the recipe post for accuracy.

 

[An Ankoù]

I do have some pectolase ready, wasn't sure when to add it but I guess it can go in when I add the dry hop?

Thanks for that, Steve H.
I think fruit wine makers put it in with the primary fermentation as the yeast doesn't harm it, although boiling will destroy it. So I'd put it in with the yeast. Don't know if anybody's got a different opinion on that.

 

[SteveH]

Thanks for that, Steve H.
I think fruit wine makers put it in with the primary fermentation as the yeast doesn't harm it, although boiling will destroy it. So I'd put it in with the yeast. Don't know if anybody's got a different opinion on that.

Yeah I nearly put it in the boil with the yeast nutrient and protofloc but then realized just in time that was probably wrong

Its started bubbling now so I think I'll leave it alone until dry hop late next week, then add a couple of teaspoons then.

 

[user 23602]

Thanks for that, Steve H.
I think fruit wine makers put it in with the primary fermentation as the yeast doesn't harm it, although boiling will destroy it. So I'd put it in with the yeast. Don't know if anybody's got a different opinion on that.

When I used Pectolase with my Christmas Pudding Wine, I chucked it in with the Yeast, turned out just fine that way.

 

[Nicks90]

I always add my pectolase with my nutrient and give it a good stir, then chuck the yeast in

 

[SteveH]

Thanks for the input @Grizzly Notations and @Nicks90 - I've not used pectolase before so wasn't really sure. Next time I'll add it with the yeast.

Seems to be reaching high-krausen around now, I've never done a (deliberately) hazy IPA before, so slightly tempted to chuck the dry hop in now and try for an NEIPA style, I guess I'd not need to bother with the pectolase in that case (although I did use kettle finings, and there's no oats in the recipe, so perhaps it's more prudent to stick with a west-coast style IPA)

 

[SteveH]

Took a sample last night and it's gone from 1.052 to 1.010, taste wise it was definitely very Orangey but more astringent/bitter than Juicy.

I guess that's expected given the large quantity of Seville Oranges but I'm hoping it will mellow out a bit over time.

There wasn't much aroma so I added 45g Cascade and 35g of Mandarina Bavaria as a dry hop, and a couple of teaspoons of pectolase.

At this point I'm not entirely confident this experiment will be a success, but I'll report back when it's packaged, chilled and carbed!

 

[SteveH]

Tried the first bottle of this over the weekend and thankfully the astringency has mellowed out pretty well and it's certainly drinkable now.

Given the quantity of hops and orange it's not got quite the fruit-IPA punch I was hoping for, but it's definitely a decent orange pale ale.

Going to leave the remainder for a couple more weeks then try again - I've also taken a gallon and attempted a secondary fermentation with WLP 650 brett and some sour/brett dregs so will be interesting to see how that turns out

 

[An Ankoù]

Glad it's worked out well.
I'd forgotten I was going to brew this one now we back from hols. Fortuitously, got 200g of Mandarina Bavaria on the way to try out in an APA. I'll save some for this project.

 

[Brewed_Force]

you could dip your toast in that !

 

[SteveH]

you could dip your toast in that !

If I brew this again I may have to add actual toast and maybe some shreddies to the mash so I can name it "breakfast marmalade ale" :)

 

[RichK]

The Coach & Horses, Weatheroak Hill, currently has "Sunshine Marmalade" from their onsite production, on tap. This is the recipe they put up on JimsBeerKit.

Mash @ 68
23L batch
1.048 - 1.012
33 IBU
60 minute boil
mash @ 68c

4.65kg Maris Otter
0.25kg Caramalt
23g Admiral @ 60 (33 IBU)
55g bitter orange peel @ flame out
140g Mandarina Bavaria pellets @ day 4 dry hop, 6 days
Us-05 yeast

Found it quite drinkable, particularly in the warm weather in the beer garden.

 

[SteveH]

Thanks @RichK interesting that they only used bittering and dry hops.

If I do this again I might move more of the hops so the whirlpool or dry hop, and also possibly move the orange puree to a fermenter addition to get a more pronounced orange aroma.

Another orange recipe I've brewed is this https://www.homebrewtalk.com/forum/threads/cascades-orange-pale-ale.84558/ - this turned out well but again the orange aroma is fairly subtle.

 

[Steelbacks]

Hi all,

Just been reading through this thread and have found some of it really interesting. Unfortunately I'm just a beginner with regards to brewing, and even worse, I’ve not made the leap from brewing using kits to brewing with grains. However, I’ve had some very drinkable outcomes from my endeavours, so I can complain!

I recently got an IPA from Wilkos and added a jar of marmalade to the boiled water/tin of ingredients before putting it in the fermenter. Other than that just followed the usual instructions/procedure for making a brew and all went well.

At the end of the brew the taste was a little stringent/bitter with regard to the combination of hops/orange rind, but after conditioning for a month or two, it’s mellowed into a very drinkable IPA with a very slight orangey aftertaste once the main flavours have dissipated off the tongue.

Almost drunk the entire batch now (over the last couple of months), so plan to make another which will hopefully be ready for the new year, if not Christmas.

Happy brewing!

 

[RichardM]

Mad Dog Brewing in South Wales do a Marmalade IPA. Stuart, their head brewer, is very friendly (he started as a home brewer and is still a member of the Rebel Homebrew club) and may be able to provide advice and tips about brewing a marmalade IPA

 

[SteveH]

Mad Dog Brewing in South Wales do a Marmalade IPA. Stuart, their head brewer, is very friendly (he started as a home brewer and is still a member of the Rebel Homebrew club) and may be able to provide advice and tips about brewing a marmalade IPA

Thanks for the info - at least that proves my idea to use this ingredient wasn't completely crazy

I did just try dropping them an email but the address on their website appears broken - will maybe try via facebook later