Oldskooler
Supporting member
I have a question. I made the Honey Orange Cream Ale last summer, but neglected to put in my notes if I take the tangerine peel out after the boil or put it in the primary. Thanks
Honey Orange Cream Ale
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drainbamage
Keep HBT weird.
When I've used orange peel in the past, I've strained it out when transferring to primary.
I don't know if you would extract any astringency from the pith after soaking for a long time. Maybe it doesn't matter.
I don't know if you would extract any astringency from the pith after soaking for a long time. Maybe it doesn't matter.
OP
OP
Oldskooler
Supporting member
Great thanks for the quick reply, I need to take better care of my notes
OP
OP
Oldskooler
Supporting member
I made this again, and while very happy with the flavor and the aroma, I once again get a bitter after taste which is a bit to much for me. Please any ideas as to whether I'm doing something, is it the ingredients or perhaps I should let it age a bit more. I added 1/2 of the cascade at 15 minutes to flame out
2 week pri, kegged at 1.010
Orange Blossom Cream Ale
Ingredients:
3 pounds of 2-Row Malt
.5 pounds of Belgian Caravienne Castle
.25 pounds of Honey Malt
1 pound of flaked Maize
3.3 pounds Light LME
1 ounce centennial hops
1 ounce cascade hops
Safale-05 yeast
Directions:
Put all the grains and 2/3 of the bag of maize in a grain bag and place in a brew pot. Only add enough water to cover the grains. Bring the water to a temperature of 150-155 degrees for 45 min to an hour. Sparge the grains and re-add in the original pot. After sparging is complete, add the malt extract and bring to a boil. Once it gets to a boil add all the centennial hops and boil for 60 minutes. During the last 15 minutes of the boil add 1/2 to 3/4 of the cascade hops. After the 15 minutes is up, cut the boil and add 1.5 to 2 pounds of orange blossom honey.
8 lbs 2row
1 lb crystal 10L
.5 oz glacier 60 min
1 whole tangerine peel last 10 min of boil (I do mean WHOLE)
1 tbsp coriander last 10 min of boil Add to primary and top off with water. Your OG should be around 1.045-1.050 and should finish around 1.012-1.010.
2 week pri, kegged at 1.010
Orange Blossom Cream Ale
Ingredients:
3 pounds of 2-Row Malt
.5 pounds of Belgian Caravienne Castle
.25 pounds of Honey Malt
1 pound of flaked Maize
3.3 pounds Light LME
1 ounce centennial hops
1 ounce cascade hops
Safale-05 yeast
Directions:
Put all the grains and 2/3 of the bag of maize in a grain bag and place in a brew pot. Only add enough water to cover the grains. Bring the water to a temperature of 150-155 degrees for 45 min to an hour. Sparge the grains and re-add in the original pot. After sparging is complete, add the malt extract and bring to a boil. Once it gets to a boil add all the centennial hops and boil for 60 minutes. During the last 15 minutes of the boil add 1/2 to 3/4 of the cascade hops. After the 15 minutes is up, cut the boil and add 1.5 to 2 pounds of orange blossom honey.
8 lbs 2row
1 lb crystal 10L
.5 oz glacier 60 min
1 whole tangerine peel last 10 min of boil (I do mean WHOLE)
1 tbsp coriander last 10 min of boil Add to primary and top off with water. Your OG should be around 1.045-1.050 and should finish around 1.012-1.010.
I would think moving from tangerine to orange peal would get rid of the bitterness. If that is not an option than I would just grate the rind and leave the pith out of the wort.
OP
OP
Oldskooler
Supporting member
That's thought, however I see on here that people say that Tangerine is the way to go, but I will give this a shot next time. Thanks.
