Strong Belgian Pale Ale (w/ grapefruit??)

mroberts1204 · 08-26-2009, 06:15 AM

I want to make a Belgian Pale...but I have some homegrown grapefruit that will be ripe soon and thought it might go well in a pale, dry belgian. How do I add fruit to this and how much? In the boil, primary, or secondary? How much so that I get some sweet bitterness but not a 'fruit beer'? Should I add the fruit or just the juice? I have never used actually fruit fermentables (just peel)...please help me with this cuz I'm a little lost. Thanks!!

Recipe:
9# Belgian Pilsner
4# White Wheat Malt
2# Belgian Candi Sugar
Fuggles & Saaz
WLP550 Belgian Ale (Chouffe Yeast)
Mash between 146-150

**Stuntman** · 08-26-2009, 07:31 AM

I am posting so that I can watch thread. I just started All Graining. Testing my grinder out, I inadvertantly ground 21 pounds of 6 row ( I know 21 pounds, too much). So I added 6 pounds wheat and did a 10 gallon batch ( I know still too much grain). I did 1 oz Cascade bittering, and 1 oz. Tetnager flavoring, trying to acheive a lightly bitter beer. One fermenter took off like crazy (had to submerge a hose into water for a fermenter lock on that one). That one is really strong on alcohol, the other one not so much. Second one still has alcohol, fermented nicely and all, so the second one got the juice (strained) from seven fresh limes while going into the secondary (would have rather had lemons). I think it will be alright, but I will admit..I am going at it blind.

I have no fear of trying something new, I'll drink anything!