Using Fuit Peels for flavor

[CRBrewHound]

you can manipulate temp and choose the yeasts to get citrus notes.

Can you explain a little more? I'm intrigued....

During fermentation most ale yests impart characterisics to the beer. Some produce a spicy taste, such as your saison yeasts. Some produce fruity notes, such as orange, grapefruit, plum, ect... Most of these notes imparted by the yeast tend to be stronger in a beer when they are fermented at higher temperatures. I will let cliff speak for himself, but I am fairly certain this is what he is referring too.

Check out the Wyeast and White Labs web sites for discriptions of their yeast flavor profiles

[madchemist83]

I would put it into second fermentor and sifon beer over the zest.

[Apostrofides]

I would put it into second fermentor and sifon beer over the zest.

Would you normally use more or less zest in this method as opposed to adding it directly to a primary or secondary fermentor? I have never done a second fermentation but I now have the ability to do so.

[madchemist83]

I'm on my first brew and not planning on using fruit peel right now. But being chemical engineer I can tell you that if u add peel or zest while brewing ull have more fruit esters cause the temps are higher. Now if you keep your beer on zest for long time it'll eventually pull out same amount of those esters. I'm planning on doing fruit flavoured beer for my next batch.

[Apostrofides]

I'm on my first brew and not planning on using fruit peel right now. But being chemical engineer I can tell you that if u add peel or zest while brewing ull have more fruit esters cause the temps are higher. Now if you keep your beer on zest for long time it'll eventually pull out same amount of those esters. I'm planning on doing fruit flavoured beer for my next batch.

Good call with the science. I have a BS in ChemE from UCSB class of '10. It didn't even cross my mind to think of it that way. Thanks!

[madchemist83]

No problem mate. I'm looking for some fruit that's in season right now in california to put in my next brew. Probably one of the citruses.

[bstangl]

I used blackberries in a red ale that I found succesful (considering I do not typically like fruit beers). Because of that success, I'm currently waiting to bottle a batch of pale ale that I used grapefruit zest in. The blackberry ale I made a simple syrup (light on sugar/about 4 to 1) and added to the end of the boil. It worked well giving the beer a little berry in the noise, and a tart finish. The pale ale I baked the grapefruit peels (not the pithe) and added to the boil near the end with amber rock sugar, I can let you know how this turns out in a few weeks.

Note: First post, and new to brewing, so the above could be a recipe for napalm for all I know

[Apostrofides]

The blackberry ale I made a simple syrup (light on sugar/about 4 to 1) and added to the end of the boil. The pale ale I baked the grapefruit peels (not the pithe) and added to the boil near the end with amber rock sugar, I can let you know how this turns out in a few weeks.

I'd love to hear about the Pale when it's ready.

What size batch are you doing? How did you make the simple syrup? Did you boil the blueberries into the simple syrup? Crush them up before adding them? and How much did you add? Sorry for so many questions, it's just that I'd love to try that some time.

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On Tap: Hoppy-Blonde, ESB, American Amber
Fermenting: Light Porter
Up Next: something Belgian?