Ever use oranges?

Ok, I'm no expert and I'm working on my third Chimay Blue right now, so really I'm just talking out my arse, but here goes. First off, I'm wondering if the high acid content in the citrus will have a negative effect. Secondly, I always figured that when a recipe calls for orange peel or lemon peel, the main reason is to get the essence of the flavor without worrying too much about the fermentables in the fruit itself. And I'm guessing that the reason for this goes back to my first point regarding acid versus fermentables. Then again, I've left orange juice sitting in the fridge unconsumed for a long time and it has started to ferment, so it's obviously not impossible to get alcohol.

Regarding the fermentables, if memory serves, most of the sugars in oranges are basically the same as in table sugar, so you'll get some off flavors. If you're looking for the flavor of oranges in a holiday-style beer, I'd stick with essence or grated peel.

'Course, that's just my opinion, I could be wrong

Hi Jason,

Would you mind sharing your recipe for Chimayo Blue? I've tried a few times to copy it but have never gotten quite close enough....

I am about to keg a wheat beer that called for oranges, they were peeled and added to the boil for 20 minutes along with the skin. The ingredients list looked something like this (23 litre batch)-

4 oranges 3kg liquid wheat extract 1.5 KG of various grains 20g crushed coriander seeds 500g unmalted wheat flakes 500g rolled oats

When I racked it to the secondary vessel I took a sample for tasting and I was pleasantly surprised, it tasted a whole lot better than it looked! Let me know if you want the complete recipe.

I've never tried either. It was actual Chimay Blue from the store :) But very easy to get!

I use orange peel as a dry hop for the scent of orange in my holiday ale or cider. I use a peeler and peel 2 oranges that have been in sanitizer. Way to easy.

__Stephen

It's a lovely beer that Chimay Blue, if anyone else here has a recipe (mini mash) that gets close to it please share!

I have made several batches of Mead using orange juice (not from concentrate) to raise the PH level. I use about 1 cup of orange juice per gallon of water/honey mixture and it does not seem to have a negative effect at all. Mead itself is a pretty simple beer and I have noticed when I do not add a citric acid the batch seems to be less pleasing. The batches I make with oranges have no after taste. Sounds strange huh. As far as other types of beer possibly only make a small amount to test your recipe but I do not think it will have a negative effect. Of course this is the only type of beer/wine I make so Im not sure what to look for in your recipe. If you look on the internet and search for Mead recipes you will notice most recipes require citric acid. You may want to consider Mead as your basic beer to use with oranges. Good luck with that. I have included my recipe below if you or anyone else is interested. Remember, this beer has a taste of its own but it is good. (nothing like Ive ever tasted) The below recipe is just a guidline. You can add more honey or leave out the water and use only orange juice and honey. I recommend using at least 1/2 gallon of water per 1-gallon of mead you produce allowing you to top it off with more juice. Honestly I do not think water is really needed in this recipe. Give it a try. It is cheap to make.

1 Gallon recipe (guidline only, can increase or decrease as needed in any area)

1-gallon jug of spring water (not distilled, not tap, not drinking water) (use the jug to ferment mixture) You will need a rubber band and some paper towels as well as a large pot to boil the mixture.

2-4 pound of honey (the more honey, the more alcohol content) 1-5 cups of orange juice, not from concentrate, no pulp (citric acid is required in this recipe) 1-package of red star wine yeast (1-package will do up to 5-gallons) You will need some wine bottles or mason jars (to bottle afterward, let it age for a bit before you drink this and only use glass containers) will need to age for a minimum of a month to clarify.

Process (IMPORTANT)

Boil 1/2 gallon of water in large pot. Pour remaining half gallon of water from 1-gallon jug into a seperate container for later use. Mix orange juice first and let the water and juice boil, once boiling point reached remove pot from heat and add honey. Mix well. Let the mixture cool to aproximately 75-80 degrees (warm to the touch) Activate yeast. Once mixture is cool add the yeast and mix it well. Poor mixture into 1- gallon jug then top it off with extra water leaving 3 inches from the spout free for bubbing. Shake well. Cover the jug with a paper towel, secure with a rubber band and simply let the mixture sit for 9-10 days. on the 10th day transfer the mixture into a seperate container (sterilized) Next use hot water to remove sediments from the bottom of the jug, then add the mixture back into the jug. Cover with paper towel again then let it sit another 7 days. On the 7th day, remove the paper towel and replace with a baloon. for 48 hours monitor CO2 activity. If baloon inflates, cover with a paper towel and let it sit another few days. The baloon should not inflate (quickly) if you mean to bottle the mixture. Once rapid fermentation has slowed significantly bottle the contents and store in a cool dark place. Prefered temperature is 65-70 degrees for this mixture. Let the drink age for approximately 1-month then taste it. If it is too your liking, drink it all. Otherwise let it sit another month. This drink can be enjoyed rather quickly unlike most mead mixes because of the high acid content. The alcohol content at this point should be about 10-12. It can be as high as 14-16 if you used extra honey and yeast. This helps to increase the alcohol content. At first taste it may seem mouthwashy, this will melow out over time. Let it age, that is the key. Some people say to let it age for a year or so but I disagree. Drink it after a month or two of aging. This is all that is required.

I hope this helps you.

I'm sure the following recipe (taken from

will provide you with some horrifying results!

Recipe For Prison Pruno A poem by Jarvis Masters Take ten peeled oranges, Jarvis Masters, it is the judgment and sentence of this court, one 8 oz. bowl of fruit cocktail, that the charged information was true, squeeze the fruit into a small plastic bag, and the jury having previously, on said date, and put the juice along with the mash inside, found that the penalty shall be death, add 16 oz. of water and seal the bag tightly. and this Court having, on August 20, 1991, Place the bag into your sink, denied your motion for a new trial, and heat it with hot running water for 15 minutes. it is the order of this Court that you suffer death, wrap towels around the bag to keep it warm for fermentation. said penalty to be inflicted within the walls of San Quentin, Stash the bag in your cell undisturbed for 48 hours. at which place you shall be put to death, When the time has elapsed, in the manner prescribed by law, add 40 to 60 cubes of white sugar, the date later to be fixed by the Court in warrant of execution. six teaspoons of ketchup, You are remanded to the custody of the warden of San Quentin, then heat again for 30 minutes, to be held by him pending final secure the bag as done before, determination of your appeal. then stash the bag undisturbed again for 72 hours. It is so ordered. Reheat daily for 15 minutes. In witness whereof, After 72 hours, I have hereon set my hand as Judge of this Superior Court, with a spoon, skim off the mash, and I have caused the seal of this Court to be affixed thereto. pour the remaining portion into two 18 oz. cups. May God have mercy on your soul.