Next on the list is a Belgian Wit for summer time. Instead of the standard sour Curacao orange peel, i want to do a texas style with grapefruit. For all you yankee folk, grapefruit is the state fruit of Texas.
Since nobody carries driet grapefruit peel, i will need to use the zest. How much for a 5 gallon batch? put it in the boil, primary or secondary? How about using the juice from the grapefruit?
this will be my second batch, my first isn't even out of primary yet, I am so hooked!! Any advice from people with experience using fresh ingredients would be great