tomaso
Well-Known Member
- Joined
- May 4, 2014
- Messages
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Two days ago I brewed an IPA which is supposed to turn out as grapefruity as possible. I went with Citra, Simcoe and Cascade as I read about those being described as very grapefruity and after a week of primary I want to dry hop half of the batch (Apollo and Comet have been recommended) and into the other half I want to put either grapefruit juice or grapefruit zest.
So first of all, do you think Juice or zest works better? Juice seems like a more direct, surefire way of doing it, but is there any risk of infection?
If I use juice, is freshly squeezed an option or has to be concentrate?
If I use zest, how much to use in one gallon?
How long to leave the zest/when to put the juice? Thought about a week of secondary with zest.....
And how to suspend the zest or just leave it floating??
Thanks for your help. Below is the recipe in case you're interested
3 Gallons (12L)
OG 1,064; Est FG 1,011
65 IBU
1,5kg PAle (plus 0,5kg extract)
0,5kg Vienna
150g Crystal 20
150g Carapils
250g Table sugar (to dry it out)
10g Citra @ 60
15g Simcoe @ 30
20g Simcoe @ 20
20g Cascade @ 10
20g Cascade @ 5
20g Cascade @ 0
Safale - 04
Ferment @ 20C
Mashed @ 66,5C
So first of all, do you think Juice or zest works better? Juice seems like a more direct, surefire way of doing it, but is there any risk of infection?
If I use juice, is freshly squeezed an option or has to be concentrate?
If I use zest, how much to use in one gallon?
How long to leave the zest/when to put the juice? Thought about a week of secondary with zest.....
And how to suspend the zest or just leave it floating??
Thanks for your help. Below is the recipe in case you're interested
3 Gallons (12L)
OG 1,064; Est FG 1,011
65 IBU
1,5kg PAle (plus 0,5kg extract)
0,5kg Vienna
150g Crystal 20
150g Carapils
250g Table sugar (to dry it out)
10g Citra @ 60
15g Simcoe @ 30
20g Simcoe @ 20
20g Cascade @ 10
20g Cascade @ 5
20g Cascade @ 0
Safale - 04
Ferment @ 20C
Mashed @ 66,5C