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Old 08-26-2009, 06:15 AM   #1
May 2009
San Diego
Posts: 94

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!!

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

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Old 08-26-2009, 07:31 AM   #2
Alcohol to Urine 37+ yrs. Not any longer, God willing.
Stuntman's Avatar
Jun 2008
Houston, TX
Posts: 5,284
Liked 101 Times on 101 Posts

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!
If I had a nickel for every beer I drank....I would be retired already.

Emphasis on drank, sober since August 28 2011

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