Re: Fresh Orange Zest and Chamomile in Belgian Wit?


James <jstephens4@xxxxxxxxx> wrote in message
news:1151677152.104334.290890@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

Thanks. I'll probably stick with the dried bitter that I have. I was
looking at your recipe and noticed "sweet orange peel." Is this
something that I can get at the LHBS? I was also wondering with all the
different advise on quantity that I'm finding, does your recipe have a
distinctly orange character, or is it somewhat subtle? I know this is
subjective but I was curious about your perception of your recipe.
Thanks for your help.

Orange bittering will tend to linger while the flavor will tend to fade. The
sweet and bitter seemed to strike a great balance. I think I bought them
locally, but could have ordered them...most likely from Grape and Granary...
http://www.thegrape.net/browse.cfm/2,1284.html

Cheers,
Mike


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