DRIED LEMON PEEL

A citrus botanical that can be used in beers and spirits. Lemon Peel is widely used in the gin industry. Once distilled the aroma of candied lemon is revealed. The taste will be unmistakable with a tart but fresh feel.

Dried lemon peel is a fantastic way to add a bright, citrusy punch without the acidity of the juice. It is most commonly used in Belgian Wits, Saisons, IPAs, and Summer Wheat beers.

Here are the three best ways to incorporate it into your brew:

1. During the Boil (Most Common)

Adding peels during the boil sanitizes them and extracts “cooked” citrus flavours.
When: Add them during the last 5–10 minutes of the boil.
Why: Boiling for too long (over 15 minutes) can drive off the delicate aromatic oils and leave behind a more bitter, “boiled” fruit taste.
Dosage: Start with 14–28g for a standard 5-gallon (23 litre) batch.

2. At “Flameout” or Whirlpool
If you want a fresher, more aromatic lemon scent rather than just flavour, add them once you turn the heat off.
When: Toss them in at flameout (immediately after turning off the burner) and let them steep for 10–15 minutes while you begin cooling the wort.
Why: The high temperature still sanitizes the peels, but the lack of active boiling preserves the volatile oils that provide that “freshly zested” aroma.

3. As a “Dry Hop” (Secondary Fermentation)
For the most intense, perfume-like lemon aroma, you can treat the peels like hops.
When: Add them to the secondary fermenter for 3–5 days before bottling or kegging.
Safety Tip: To avoid contaminating your beer, soak the dried peels in a small amount of vodka for 24–48 hours to create a “tincture,” then pour the whole mixture (vodka and all) into the fermenter.
Dosage: Use about 14g per 5 gallons, as this method is very potent.

Dried lemon peel is a classic ingredient in winemaking, particularly in fruit wines (often called “country wines”). Because dried peel doesn’t have the juice’s intense acidity, it’s a safer way to add a “sunshine” aroma to a wine without throwing off the pH balance. If you are brewing your own wine, dried lemon peel is used to add “nose” (aroma) and a subtle citrus backbone.

During Primary Fermentation: Add about 28g per 5-gallon batch. You can put the peels in a sterilized mesh bag or hop t-bag to make them easy to remove. This integrates the flavour deeply into the wine’s profile.
During Aging (Secondary): If the wine tastes “flat,” adding peels to the carboy for 1–2 weeks can brighten it up.
Balance Tip: Lemon peel is often paired with raisins or black tea in fruit wines to provide the body and tannins that citrus fruits naturally lack.

Spirits

Lemon Peel is a botanical that is used in the making of gin to obtain that citrus flavour and aroma.

Homemade Limoncello

Traditional limoncello uses fresh peels, but dried peels work surprisingly well and create a more “toasted” or concentrated citrus flavour.

The Ratio: Use roughly 80 – 100g of dried lemon peel for every 750ml bottle of vodka (100-proof is best, but 80-proof works).
The Steep: Let it sit in a cool, dark place for 1 to 2 weeks. Give it a shake every day.
The Finish: Strain out the peels and mix the infused vodka with simple syrup (sugar dissolved in water) to your desired sweetness.
Result: A deep yellow, syrupy liqueur that’s best served straight from the fridge.