Wit beer Fermenting with orange peel

I think that should work but I'd wait until after fermentation is complete as there could be bacteria/wild yeast on the orange peel. Another option would be to use fresh orange zest after sanitizing the skin. Or a flavoring agent. OR, just skip it unless you feel the taste is off without it. You've got a lot of options, add whatever you think might work.

 

Fresh zest after fermentation works well.

 

Adding it to the boil and adding it after fermentation give you kind of different results. If you're adding it after fermentation it doesn't take a whole lot of zest.

 

What type of orange peel? The traditional dried curacao (bitter) orange peel?

Cheers!

 

You could also use this. A little goes a long way, however.

 

Or he could try making his own with some zest and vodka

 

I always add orange peel to my witbier during secondary fermentation anyway. FWIW

 

I'm curious. Do you have a rule of thumb like X amount of peel added to secondary for Y days is equivalent to Z amount of peel added to the boil at time T?

 

Negative. The first recipe I tried was 3 gal, and added the peel of 1 orange (and 1 lemon) to the secondary for 7 days. It came out fantastic, so I’ve never seen a reason to mess with it. FWIW

 

Sounds like a job for Brewcipher IJS.