Peel or juice?

[DaveyT]

Hello
Specifically for using lemons- do I want the peel or can I use juice? Does it matter?
I can only find examples of orange peel being used so I'm looking to follow suit as I think it's the oil in the skin that I'm after.
Not sure if this is a recipe question, but couldn't see which other to use.
Any input appreciated.

Cheers
David

[trucker5774]

Not sure I know the answer. When i have used citrus I have used the peel for the zest and oil...................may be helpful for your answer if you tell everyone what you are making!

[Wolfy]

What are you trying to achieve, what will the oranges/lemons be used for, put in, will they be boiled etc?

Generally I think you'll find that the outer rind (leave the white bitter pith behind) will give the most flavuorsome result.

[DaveyT]

Oh yeah! It's for a summer blond ale. Thinking of adding it after primary for a week. Probably with something else, maybe rosemary after what Rookie mentioned on a previous thread.

Cheers

[oldbloke]

I think just the zest. lemony flavour without to much acid

[Befuddler]

The zest will give the most bang for buck, just make sure you leave the pith out. I've had a commercial chocolate orange stout that tasted absolutely terrible because they chucked the pith in along with the peel.

[DaveyT]

Excellent, thanks.
Am I right in thinking I ought to get something organic to avoid industrial grime?

David

[Barley Water]

No but I would wash the fruit first before removing the yellow portion only (as a previous poster mentioned). There may be something on the outside of the peel that would kill the head on the beer. Enjoy, it works great, I have done it with good sucess in Saisons.

[Wolfy]

Am I right in thinking I ought to get something organic to avoid industrial grime?

Organic is good but home grown is better (neighbor, friend, family) - both tend to have more flavour than what you'll find at most fruit and veg shops.

[DaveyT]

Fantastic. Thanks gentlemen. I'll start asking around for people with lemon trees.
When I get round to it, I'll hopefully have time to write it up as a brewday.
Thanks again.

David

[oneilldave]

Hi DaveyT,

You could follow the advice that cooks use when it comes to lemons, which is, as mentioned, the rind only, no pith. As to washing, most defo! They put wax on the skin to make them look shiney under the supermarket lights so I would recommend using a flannel and loads of hot water. A potatoe peeler is ideal for taking only the yellow part of the skin off. I would recommend juilliening the zet to get the most out of it (match-stick like shredding). I've used mandarine zest in a couple of lager malt brews before and the flavour was just about there, delicate and not in your face, but worth it for the effect. But I also put in corriander seeds and cardoman as well, along with Citra hops. Pure bliss in a glass - sigh.

Hope it works out.

Dave.

[DaveyT]

Thanks Dave, esp for the cutting up tip. I hadn't thought of that and I'll give it a go.
I'll post the recipe up for criticism soon enough. I was thinking of doing it nearer thebrew date but I don't know when that will be so may as well get the recipe up while I've the time.

David