Brewing a Orange Blonde Ale

[Bigbre04]

Is it really that complicated to use orange peel? Since I’m going to add it at the end of the boil or during whirlpool (I haven’t decided yet), I don’t think it will cause much trouble.

I think the only problem with orange peel is getting the proportions right and OJ causes more issues because it affects the final gravity (FG),

no its not, im running a single vessel and its just a pain in my ass lol.

I would get a nylon stocking or a bag and toss in your OP @ 15mins

i wouldnt ferment them since they could become very very bitter and are relatively hard to clean(sanitize).

tossing them into the boil is the traditional method.

foggy this morning after a family wedding weekend marathon...

Edited:

You calculate the total gain from the OJ from the sugar on the label. BUT generally unless you are using a concentrated extact or puree(30brix), the sugar content of the OJ shouldnt really make a huge difference.

 

[Bigbre04]

I generally fruit my sours. I dont have the notes from the belgian wit that i brewed in front of me atm.

2bbls

for my painkiller sour i used
9.45L of Pineapple juice
9.24L of OJ
1.95L coconut flavoring
250ml vanilla extract

Pitched 4.62L OJ and 3.78L Pineapple mid-fermentation
The rest went in post fermentation.
Dole Can Pineapple juice and Simply OJ

So i calculated the total sugars that i added out to be 2164g/18.69L which equals out to 11.57 brix which is pretty close to my strarting gravity. Obviously this is very rough math since the juice is not water.