(I thought I'd posted this topic already, but it seems to have disappeared???)
Has anyone used orange extract instead of peel?
I've started making my own orange (and vanilla) extract and would like to use it both in place of peel added at end of boil (for a Belgian style), and also as a turbo charge to flavour/aroma in an American IPA.
Any tips/advice/experience? Would like a ballpark amount of extract to use in place of 30g peel added to boil.
(The extract is made by soaking peel - no pith - in vodka for a few months. Some with the vanilla, which I've already been using quite successfully).
Has anyone used orange extract instead of peel?
I've started making my own orange (and vanilla) extract and would like to use it both in place of peel added at end of boil (for a Belgian style), and also as a turbo charge to flavour/aroma in an American IPA.
Any tips/advice/experience? Would like a ballpark amount of extract to use in place of 30g peel added to boil.
(The extract is made by soaking peel - no pith - in vodka for a few months. Some with the vanilla, which I've already been using quite successfully).