I'm new to brewing beer, and I don't think I'm quite ready equipment-wise for all grain, but I'm happy to do partial mash or just use specialty malts with extracts.
I know it's a little early in the season to start thinking about summer ales, but I've currently got a Sierra Nevada Porter clone in the primary and I'm thinking of something nice and light for my next batch. I was wondering how I might go about making a grapefruit-flavored light ale. Either a light pale or a mild, and was thinking of maybe putting a little grapefruit peel in during the boil then putting some fresh grapefruit juice in the fermenter with the wort.
I'm concerned about a) too much bitterness from the grapefruit peel and b) too much acidity from the juice for the yeast to thrive.
Are my concerns not really worth worrying about, or does anybody have some tips on making a beer like I'm thinking of? I'd hope for a nice crisp ale, not too hoppy, with a light grapefruit/citrus note.
Thanks for the input!
Aaron
I know it's a little early in the season to start thinking about summer ales, but I've currently got a Sierra Nevada Porter clone in the primary and I'm thinking of something nice and light for my next batch. I was wondering how I might go about making a grapefruit-flavored light ale. Either a light pale or a mild, and was thinking of maybe putting a little grapefruit peel in during the boil then putting some fresh grapefruit juice in the fermenter with the wort.
I'm concerned about a) too much bitterness from the grapefruit peel and b) too much acidity from the juice for the yeast to thrive.
Are my concerns not really worth worrying about, or does anybody have some tips on making a beer like I'm thinking of? I'd hope for a nice crisp ale, not too hoppy, with a light grapefruit/citrus note.
Thanks for the input!
Aaron