adamjackson
Well-Known Member
Recently, a commercial brewer told me that they used 5 litres of grapefruit juice for 1 hectolitre of wort..about .05 hectoliters being the grapefruit juice.
Sounded like a good idea and the beer that came out was very juicy. actually I asked, what kind of hop they used to get such a citrus explosion and they mentioned the grapefruit juice
So I just brewed an IPA tonight and juiced 10 Navels right into the boiling wort about 5 minutes before the end of boil. I figured it was a pretty cheap beer to brew (simcoe, amarillo, warrior and 5-6% expected ABV).
Should I have added the juice to the secondary instead? I figured with the crazy wild bacteria that sits on fruits, adding the juice to the boil was a good idea. I wonder if it will effect my ABV since the navel juice will add fermentable sugars?
Anyone with great experience with fresh squeezed juice? When do you add it? What citrus is best to use?
Sounded like a good idea and the beer that came out was very juicy. actually I asked, what kind of hop they used to get such a citrus explosion and they mentioned the grapefruit juice
So I just brewed an IPA tonight and juiced 10 Navels right into the boiling wort about 5 minutes before the end of boil. I figured it was a pretty cheap beer to brew (simcoe, amarillo, warrior and 5-6% expected ABV).
Should I have added the juice to the secondary instead? I figured with the crazy wild bacteria that sits on fruits, adding the juice to the boil was a good idea. I wonder if it will effect my ABV since the navel juice will add fermentable sugars?
Anyone with great experience with fresh squeezed juice? When do you add it? What citrus is best to use?