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Old 03-11-2012, 01:00 AM   #1
Pith
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I was thinking of doing a apple barleywine or something along those lines. I can't see how different hot apple juice would be from water, except for pH. If I made changes to the schedule to lower pH or to cause the pH to not be risen, would it work?

I would just make the cider and barleywine separately, but then blending them would make it a weaker beverage than I was looking for.
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Old 03-11-2012, 01:50 AM   #2
Rubes
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There's an episode of Basic Brewing on Youtube where they replace the water with watermelon juice and make a wheat beer. It looked pretty neat.

 
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Old 03-11-2012, 02:25 AM   #3
rockfish42
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It'll have a pectin haze unless you add pectinase

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Old 03-11-2012, 02:29 AM   #4
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Quote:
Originally Posted by Rubes View Post
There's an episode of Basic Brewing on Youtube where they replace the water with watermelon juice and make a wheat beer. It looked pretty neat.
If I remember correctly, it didn't work out as planned. I can't recall if it actually messed up the beer, or if they just couldn't taste the watermelon, either way it was better just to use water.
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Old 03-11-2012, 02:30 AM   #5
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Quote:
Originally Posted by Qhrumphf View Post
If I remember correctly, it didn't work out as planned. I can't recall if it actually messed up the beer, or if they just couldn't taste the watermelon, either way it was better just to use water.
Yeah, I listened to the podcast when they talked about it. It 'worked' in that they got beer, but they said they wouldn't do it again.

 
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Old 03-11-2012, 05:17 AM   #6
Rubes
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I remember they were not very impressed with the beer and it pretty much had no watermelon flavour, defeating the purpose of it in the first place. Still, it might be an interesting experiment sometime.

 
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Old 03-11-2012, 09:32 AM   #7
Pith
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Watermelon is a pretty damn subtle flavour, though. I imagine even a small amount of heat would blow out anything you could taste to begin with.

I think it would be interesting to try 2 side-by-side batches where you a) mash with water as normal then add concentrated juice, and b) mash using hot juice.
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Primary:
7L of NSPA + 1kg honey + 3L white grape juice
Bulk Aging:
3787 Saaz/Styrian Porter (on palm sugar)
Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
Nelson Sauvin Pale Ale
Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
3787 Dubbel
Jack Keller's Seville Orange Wine
Wild Cyser
Future:
Stella-hopped Saison
Blackberry Wine or Bochet
Stout Bochet

 
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Old 03-11-2012, 07:18 PM   #8
beergolf
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I did an apple Saison that turned out nice. I did not put the juice in the mash or boil. I did a partial boil and used some apple juice as top off liquid in the fermenter.

 
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Old 03-11-2012, 08:06 PM   #9
theempire
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Quote:
Originally Posted by beergolf View Post
I did an apple Saison that turned out nice. I did not put the juice in the mash or boil. I did a partial boil and used some apple juice as top off liquid in the fermenter.
I did this too with a highish-gravity Belgian ale. It turned out to be one of the best beers I've made.

 
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Old 03-11-2012, 11:12 PM   #10
redsox1
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Nov 2005
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i did not use juice, but i did do an all grain pale with 100% fresh maple sap. overshot my gravity by a touch. plan on spiken it with some syrup after it has been carbed an cooled.

 
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