Orangeyness. (Thats a word!)

[alwilson]

Hi Guys,

I want to get some orangey flavour, maybe marmalady into a 6% porter/stout.

Any suggestions for hops and timings to achieve this?

Cheers
Alex

[micmacmoc]

I made a wheat beer with orangey tones using 20g tangerine peel at last 10 mins. It did'nt show very well though it was a good beer. I understand that seville orange peel is the one for this, they are about now in good veg shops as its the marmalade making season (I think thats right?). I'd imagine with a stout you'll need quite q whack to get the flavour/aroma through the dark malts. If you get fresh perhaps theres someone who would be grateful for the peeled oranges to make marmalade?
I like the idea of an orange stout, the 'chocolate orange' of beer, sound a good 'un.

[dave-o]

You can grate the zest off a load of oranges. I'd probably do 10 or so if i wanted it to come through at all in a stout.

[Kev888]

I've done a couple of brews with Citra hops, and they can taste a bit citrussy in lighter beers, but its fairly subtle so I'd be doubtful of them having much (or in fact any) impact in a stout.

Cheers
Kev

[critch]

admiral hops add a real marmalade taste if used right, spire brewery do a beer with 'em in its a cracker!(mind you most of theirs are.....)

[jimp2003]

I understand that seville orange peel is the one for this, they are about now in good veg shops as its the marmalade making season (I think thats right?)

Sevilles won't be in the shops until early January and when they are you usually have to be quick to get them before the WI girls hoover them up for that year's marmalade making (I missed out on making any marmalade this year ). They are rarely treated with wax or sprayed with fungicides etc so you should wash them very well or blanch them if you are not putting them in the boil. Anyone who likes adding orange peel to belgians should definitely go out of their way to get Sevilles and freeze them for use throughout the year.

[DaveyT]

Marmalade might be good to try. Perhaps the best place to get it would be churches which have coffee mornings on Saturdays. There's usually a conserve and cakes bit that should have marmalade that would be far superior to the stuff you can get in the supermarket. And for about a quid, too.
I've got a jar of my mother-in-law's mandarin marmalade. When she asked me how it was I was only able to tell her I was going to stick a load of it into a stout. Bit one-track these days....
I reckon I'll pasteurise it then bung it in the FV the day after my brew day. Let things ferment out a bit first. I don't think I'll be able to account for the sugar content, but what the hell. My mother-in-law might be able to give me a rough guide.
By the way, are there any grains that give beer an esp chocolatey taste? Perhaps this is a silly question, it's just that I heard chocolate malt was named that because of it's colour and not it's flavour.

Cheers
David

[super_simian]

Goldings and Perle! I get mad orange notes from both hops, but that could be a regional thing (I'm talking home grown southern hemisphere cones.)

[coatesg]

No one has said first gold yet - quite orangey those. unsure has to how much you'd notice in a stout though - something like curacao orange peel might do it.

[Billy Hunt]

How about this stuff?

http://www.ebay.co.uk/itm/ORANGE-PEEL-P ... 4cfafa2740

[Dr. Dextrin]

To my taste buds, amber malt always gives the same sort of bitterness as a bitter orange marmalade. In fact, that's how I recognise it. It can be quite a strong flavour, but a little in a porter should be OK and might help with the overall orangeyness.

[bellebouche]

I respectfully direct you to my Peruvian Imperial Stout. so named because I lobbed a jar of marmalade in!

I put it in the mash. Would probably just put in into the FV next time. An orange hint was there but it was oh-so subtle