shwimpfwiedwice
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- Jan 28, 2014
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Hey guys - I'm brewing a Fruit Juice Beer similar to Gigantic & Juice or Great South Bay's Blood Orange Pale Ale (if you've had the pleasure of trying either of these). Both of these beers are pretty heavy on the fruit flavor.
I have 5 gallons of wort in the primary, a pale ale at about 1.050 OG. Simple grain bill of 2-Row, Carapils, and Crystal 40 with some Simcoe and Cascade.
I suppose I'm wondering what might be an appropriate amount of juice to add to attain a fairly strong strong fruit flavor.
I intend on adding 100% Juice (pasteurized) once primary fermentation is mostly complete (about a week).
I was originally thinking I'd have 3 gallons of wort and 1 gallon of juice (Mango, Guava, and Passionfruit) - but now that I've ended up with 5 gallons - I'm not certain that 1 gallon will be sufficient.
Anyone have any experience in this realm or have any ideas? Worst comes to worst I'll probably use the 1 gallon of juice and see how it is in the end but obviously I'd like to get it right the first time if possible.
Let me know!
I have 5 gallons of wort in the primary, a pale ale at about 1.050 OG. Simple grain bill of 2-Row, Carapils, and Crystal 40 with some Simcoe and Cascade.
I suppose I'm wondering what might be an appropriate amount of juice to add to attain a fairly strong strong fruit flavor.
I intend on adding 100% Juice (pasteurized) once primary fermentation is mostly complete (about a week).
I was originally thinking I'd have 3 gallons of wort and 1 gallon of juice (Mango, Guava, and Passionfruit) - but now that I've ended up with 5 gallons - I'm not certain that 1 gallon will be sufficient.
Anyone have any experience in this realm or have any ideas? Worst comes to worst I'll probably use the 1 gallon of juice and see how it is in the end but obviously I'd like to get it right the first time if possible.
Let me know!
