becksbolero2
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alright guys so I posted last night about making a grapefruity kind of beer, and I got some good advice.
So I have two recipes that I stole from biermucher and just changed a tiny bit just want to know how they look and which one do you think is a better idea, or if you have any ideas to improve them which I'm sure you will (this is going to be only my second AG batch)
so this first one is a grapefruit blonde
7.00 lb Pale Malt (2 Row) US (2.0 SRM)
0.75 lb Cara-Pils/Dextrine (2.0 SRM)
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)
0.50 lb Vienna Malt (3.5 SRM)
0.25 oz perle [9.50%] (55 min)
0.25 oz perle [9.50%] (35 min)
0.25 oz Cascade [7.80%] (20 min)
0.25 oz Cascade [7.80%] (5 min)
1.00 lb grapefruit peel/zest
1 Pkgs Nottingham (Danstar #-) (Hydrated)
Mash at 150 degrees for 60 minutes
the second is a grapefruit wit
4.50 lb Pale Malt Crisp (UK) (3.0 SRM)
4.50 lb Wheat, Flaked (1.6 SRM)
1.00 oz perle, [5.00%] (60 min)
0.75 oz Coriander Seed (Boil 5.0 min) (someone sugested peppercorns????? )
0.75 oz grapefruit peel/zest (Boil 5.0 min)
1 Pkgs Belgian Witbier (White Labs #400)
Name Description Step Temp Step Time
Mash In Add 3.50 gal of water at 165.9 F 154.0 F 60 min
is it unheard of to dry hop a wit ...maybe with a little cascade ?
So I want these to be pretty gapefruity ...not a straight up fruit beer but I want the taste to come through pretty clearly
I appreciate everyones help
~joe
So I have two recipes that I stole from biermucher and just changed a tiny bit just want to know how they look and which one do you think is a better idea, or if you have any ideas to improve them which I'm sure you will (this is going to be only my second AG batch)
so this first one is a grapefruit blonde
7.00 lb Pale Malt (2 Row) US (2.0 SRM)
0.75 lb Cara-Pils/Dextrine (2.0 SRM)
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)
0.50 lb Vienna Malt (3.5 SRM)
0.25 oz perle [9.50%] (55 min)
0.25 oz perle [9.50%] (35 min)
0.25 oz Cascade [7.80%] (20 min)
0.25 oz Cascade [7.80%] (5 min)
1.00 lb grapefruit peel/zest
1 Pkgs Nottingham (Danstar #-) (Hydrated)
Mash at 150 degrees for 60 minutes
the second is a grapefruit wit
4.50 lb Pale Malt Crisp (UK) (3.0 SRM)
4.50 lb Wheat, Flaked (1.6 SRM)
1.00 oz perle, [5.00%] (60 min)
0.75 oz Coriander Seed (Boil 5.0 min) (someone sugested peppercorns????? )
0.75 oz grapefruit peel/zest (Boil 5.0 min)
1 Pkgs Belgian Witbier (White Labs #400)
Name Description Step Temp Step Time
Mash In Add 3.50 gal of water at 165.9 F 154.0 F 60 min
is it unheard of to dry hop a wit ...maybe with a little cascade ?
So I want these to be pretty gapefruity ...not a straight up fruit beer but I want the taste to come through pretty clearly
I appreciate everyones help
~joe