daggermark
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- Jun 30, 2020
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I've mainly stuck to simple West Coast IPAs since I started all-grain brewing, but I want to branch out into something else.
I am a big fan of citrus-forward IPAs such as Beavertown Bloody Ell, Fourpure Juicebox or Brewdog Elvis Juice, so I think this style would be a good choice.
I'm thinking that I can start with a fairly basic pale malt, and use a load of Citra and Simcoe towards the end of the boil / dry hop to get the right base flavour. Are there any hops that people have successfully used in this style and would recommend?
I'm also unsure about how exactly to add the fruit flavour. I've seen people use peel, others use tinned fruit, others just use fresh fruit flesh. Anyone got any success or horror stories on the various methods? I have never racked to secondary before - I ferment for 2-3 weeks and then add my dry hops for a further 5-7 days before bottling. Can I just throw the fruit in in similar fashion, or should I be racking the beer onto the fruit in secondary?
Any other advice welcome!
I am a big fan of citrus-forward IPAs such as Beavertown Bloody Ell, Fourpure Juicebox or Brewdog Elvis Juice, so I think this style would be a good choice.
I'm thinking that I can start with a fairly basic pale malt, and use a load of Citra and Simcoe towards the end of the boil / dry hop to get the right base flavour. Are there any hops that people have successfully used in this style and would recommend?
I'm also unsure about how exactly to add the fruit flavour. I've seen people use peel, others use tinned fruit, others just use fresh fruit flesh. Anyone got any success or horror stories on the various methods? I have never racked to secondary before - I ferment for 2-3 weeks and then add my dry hops for a further 5-7 days before bottling. Can I just throw the fruit in in similar fashion, or should I be racking the beer onto the fruit in secondary?
Any other advice welcome!