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Old 02-01-2013, 06:01 AM   #11
chuckstout
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I think zesting the grapefruit is on the right track.


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Old 11-12-2013, 03:44 AM   #12
Tdogtt10
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Did you ever brew it? I love a beer I had by tree House brewing that they used grapefruit juice at flameout.

I brewed one today and put in two pint glasses worth of simply grapefruit in at flameout and curious how it will turn out. I have lots of cascade, centennial, and 7 cs in it... C hops to the face...


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Old 11-13-2013, 01:24 AM   #13
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I did brew it. I didn't hop it enough and went to easy on the malt bill so it came out lacking character and a little more grapefruit soda than I envisioned. I might give it another shot in the spring though and see if I can bring all the flavors together. The bitterness from grapefruit peel wasn't unwelcome but more hops would probably give it the fruit flavor I was looking for and some additional caramel malts would probably bring it all tpgether
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Old 11-20-2014, 07:47 PM   #14
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I know I'm about a year late, but I was thinking about brewing up a Stone IPA clone and splitting it in half at secondary adding grapefruit zest and fresh squeezed juice to secondary. (I'm also using Chinook, Centennial, and Cascade dry hops). Anybody have an idea on how much grapefruit juice to add to 2.5 gallons in secondary, and can I add it right in thinking the alcohol should kill any bacteria? Like akegs, I don't want it to taste like grapefruit soda, just want that flavor to be there while still tasting like beer.
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Old 11-20-2014, 07:54 PM   #15
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I've "dry hopped" 5.5 pounds of grapefruit before and it came out well. Soaked them in starsan, then scored the rind, quartered, and tossed them in. 7 days later I transferred to the keg
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Old 11-20-2014, 08:08 PM   #16
minusthebear02
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Maybe I'll give that a shot. But first please tell me what "scored the rind" means, that went over my head haha
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Old 11-20-2014, 08:12 PM   #17
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I used a sanitized fork and brushed it against the peel to make small cuts to release oils


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