Could you use Marmalade?

[Black_Sheep]

I was thinking of making a nice summer pale ale with a couple of tins of pale and a 340g jar of Marmalade for a bit of tang. Is that too much? How would you use it, in at the start of the boil or as it's cooling? Which hops would compliment? I thought of Styrian Goldings for that Grapefruit flavour but I've got a pale with virtually only Styrian in the FV just now so I need a substitute. Any thoughts?

[OldSpeckledBadger]

Bung a load in and try it. I'd put it in during the boil in case there's any wild yeasts in it.

[floydmeddler]

Don't know about marmalade. I've used orange zest in the past with great results. However, recently, I used only Cascade hops and it turned out supper zesty, zingy and citrusy. If you want that twangy flavour, bung in around 40g of Cascade for the last 10 mins of the boil.

Alternatively, bung in 40g of orange zest for the last 5 mins and another 20g into secondary. Both great options in my experience.

[mysterio]

The book 'Radical Brewing' recommends marmalade in Belgian wheat beers.

I think Chris's suggestion is a good one

[Black_Sheep]

Quality advice from all, thank you.

I'm going to make up 23L batch, 3.5kg of Pale LME, steep 200g of Belgian Pale Malt Special Grain, put in some Challenger for bittering and end with Hallertau Hersbrucker. I'll ferment that and then bottle with half primed with 40g of Marmalde, I'll put that in a pyrex jug with some boiled water, reheat in the microwave until it boils to sanitise it then use that for half the batch. The other half I'll just use light DME. I think that's a conservative approach, that means I'll end up with half a batch of a summer ale I can drink and half of some orangey stuff, just in case it turns out like Cillit Bang. Otherwise it could be a lot of Cillit Bang.

[boosy]

well, how *did* it down out? I'm about to brew a Wit with lime marmalade on Saturday and I'm trying to find out how much to use.

[Rookie]

Bung a load in and try it. I'd put it in during the boil in case there's any wild yeasts in it.

If there is any pectin putting it in the boil will cause a hazy beer which would be okay in a wheat type beer, but not so good in a pale ale.
Putting it in the pot after the heat is off would work to kill any wild yeast and wouldn't set the pectin.