Seville Oranges

[OldThumper]

Evening all,

Seville Oranges are now in their short season so I bought a load yesterday to make marmalade and to use in some future wheat beers instead of dried Curaçao orange peel. I read somewhere that fresh Seville orange peel is superior to the dried Curaçao stuff as well.....

Does anybody have good experience of using seville orange peel? Is it stronger/weaker than Curaçao? Would I simply use the same amount of seville as Curaçao in a recipe? I was thinking of peeling all my oranges and then freezing the peel because the season is so short. I don't know if this is better than drying the peel?

Cheers for any tips folks

[dave-o]

I use oranges rather than curacao peel.

I just put two whole oranges in for 10 minutes of the boil and then in the fermenter too.

[OldThumper]

Thanks Dave-o. I think I read somewhere that you need twice as much peel for sweet oranges compared to bitter ones. I think I will just experiment with 1-2 oranges in a 5 gallon brew and see how it goes.