Avoids putting all the fresh zest into starsan. Zested the grapefruits right out of the sanitizer.Putting zest into sanitized hop bag then into carboy. Tried a new technique for sanitizing: Sanitized whole grapefruits (after washing), microplane, and a bowl. HOME BREW RECIPE:īatch Size: 7 gallons (ending kettle volume)Ġ.25 oz - Amarillo, Type: Pellet, AA: 7.7, Use: Boil for 60 min, IBU: 5.57Ġ.25 oz - Citra, Type: Pellet, AA: 12.8, Use: Boil for 60 min, IBU: 9.26ġ oz - Northern Brewer, Type: Pellet, AA: 9.6, Use: Boil for 60 min, IBU: 27.79Ġ.75 oz - Amarillo, Type: Pellet, AA: 7.7, Use: Boil for 15 min, IBU: 8.3Ġ.25 oz - Citra, Type: Pellet, AA: 12.8, Use: Boil for 15 min, IBU: 4.6ġ oz - Amarillo, Type: Pellet, AA: 7.7, Use: Boil for 5 min, IBU: 4.44ġ oz - Cascade, Type: Pellet, AA: 5.5, Use: Boil for 0 minĠ.5 oz - Citra, Type: Pellet, AA: 12.8, Use: Boil for 0 minġ oz - Cascade, Type: Pellet, AA: 5.5, Use: Dry Hop for 7 daysġ oz - Citra, Type: Leaf/Whole, AA: 12.9, Use: Dry Hop for 7 daysġ) Infusion, Temp: 152 F, Time: 60 min, Amount: 5.25 galġ3 g - Grapefruit zest, Type: Other, Use: Secondary update later.įor quick copying and pasting to a text based forum or email. Making Northern Brewer 1 oz (instead of 0.75) and adding another half ounce of Citra, don't know when yet. Used 1 oz cascade, 1 oz citra (up from 0.5 oz in previous batches), both whole leaf. 39 g of zest from 7 small grapefruits.doing larger boil volume to get right amount for fermentation changed hop profile to decrease IBUs slightly base on taste of last beer. Sanitized bag for zest and dunked the zest in sanitizer. Had a kraussen the next day!ĩ-30-14 Dry hopped with 35 g of grapefruit zest from 7 small (washed) grapefruits. Added 3/4 of a gallon H2O, got it to ~1.64. Our final boil volume was ~5 gallons, but lost a good amount to trub (lots of hops). I have no idea what that makes our efficiency. We collected 6.5 gallons for the boil, it had a gravity of 1.06. We opened the cooler and stirred every 15 mins. It dropped down to maybe 152 by the end of the hour. After yeast starter, 5.2 gal or so.įirst all grain batch! We used a single infusion mash 154. Final volume (before yeast starter) ~4.75. Measured ~1.06 then added another quart of water, and the yeast starter. Going for a starting boil volume of ~6 gallons, with about a gallon of boil off. Sparged grains with 3 gallons of 170 degree water. Mashed 7.1 pounds grain in 3 gallons of water at ~150-152 for an hour. This round of Citra hops was super high alpha. With our full boil setup, had to reduce the hops so it wouldn't be too bitter. These ones yielded way more zest than the last ones! I washed before zesting, then put in a fine mesh bag and dunked in sanitizer before putting into fermenter. Added 43 g of grapefruit zest from 3 large yellow grapefruits. Then into the fermenter!ĭry hopped after 9 days with 1 oz fresh cascade and 0.5 oz fresh Citra. I washed them before zesting, then put them in a fine mesh bag and soaked them in sanitizer for ~1 minute. Little worried because they had some green areas (underripe?). Also added 13 g of grapefruit zest from 6 large grapefruits. awesome on a hot day, well ahead of expectations, curious about other fruit editions of this now.Dry hopping after 9 days with 1 oz of fresh Cascade and 0.5 oz of fresh Citra. the fruit is the most natural and it still tastes the most beery of any of them. i like this better than all of the alternatives i have had, and think it kind of represents the gold standard in the style. it doesnt warm up great though, and actually gets kind of weighty for something that is supposed to be a pounder, i like the best when its ice cold from the tap. See Ballast Points Grapefruit Sculpin as an example. this one is a little more beer tasting than the raspberry one i had last week, which was a lot more juice, this to me has some grain element to it as well, but the grapefruit is really bold and natural in it too, quenching and refreshing, not too sweet, with some bitterness and even some light citric acidity to it, which helps it finish clean and bright, i was quite impressed with this and would definitely rank it ahead of a lot of other radler and shandy types out there right now, especially those of them with grapefruit, which always taste artificial and soda-like to me, but not this one, its like a mild wheat beer with real grapefruit juice blended in, very good. What does this have to do with beer Some brewers, in an effort to boost those beloved American citrus hop characters, add grapefruit to their beers to create a 'wow' aroma and flavor. A great beer for a hot afternoon, i wish other beers this low alcohol and good were common, especially this time of year.
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