Hi all,
I really like Grapefruit and have had a few great BC beers with them involved:
In particular I like the Super Jupiter Grapefruit IPA and the Parallel 49 Grapefruit Radler. This is not a clone of either of them, but will hopefully be as good in its own right.
I definitely want to use grapefruit in the recipe, but I'm not sure how much, and I'm not sure whether to use juice.
I'm thinking of topping off wort with 2 liters or so of grapefruit juice before pitching yeast.
Ideally I would like to add some at kegging, chill the keg and force carb. but that will have to wait until I get a keg.
These are my recipe thoughts thus far:
I do partial mash recipes (space, equipment, yada yada), and can accomodate about 5 # of grain.
Anticipated OG: 1.075
FG: 1.015
ABV: 7.9%
IBUs: 82-ish according to calculator.
Nottingham yeast starter.
Grain bill:
1# wheat
1.5 # crystal 60
1.5 # 2 row
1# biscuit
infusion 60 minutes at 150F.
Other Fermentables.
8# light LME
1# Dextrose
4 grapefruit zests and flesh
2 liters of unsweetened Grapefruit juice
Hop Schedule:
I'm thinking an ounce of Magnum for a 90 minute boil.
then mixing together 1 oz each of Citra, Centennial, Cascade and Amarillo for the last 20 minutes.
Dry hopping with 1 oz of same mix and maybe some more Grapefruit zest depending on taste.
I'm interested to hear people's thoughts on any aspect of the recipe.
I really like Grapefruit and have had a few great BC beers with them involved:
In particular I like the Super Jupiter Grapefruit IPA and the Parallel 49 Grapefruit Radler. This is not a clone of either of them, but will hopefully be as good in its own right.
I definitely want to use grapefruit in the recipe, but I'm not sure how much, and I'm not sure whether to use juice.
I'm thinking of topping off wort with 2 liters or so of grapefruit juice before pitching yeast.
Ideally I would like to add some at kegging, chill the keg and force carb. but that will have to wait until I get a keg.
These are my recipe thoughts thus far:
I do partial mash recipes (space, equipment, yada yada), and can accomodate about 5 # of grain.
Anticipated OG: 1.075
FG: 1.015
ABV: 7.9%
IBUs: 82-ish according to calculator.
Nottingham yeast starter.
Grain bill:
1# wheat
1.5 # crystal 60
1.5 # 2 row
1# biscuit
infusion 60 minutes at 150F.
Other Fermentables.
8# light LME
1# Dextrose
4 grapefruit zests and flesh
2 liters of unsweetened Grapefruit juice
Hop Schedule:
I'm thinking an ounce of Magnum for a 90 minute boil.
then mixing together 1 oz each of Citra, Centennial, Cascade and Amarillo for the last 20 minutes.
Dry hopping with 1 oz of same mix and maybe some more Grapefruit zest depending on taste.
I'm interested to hear people's thoughts on any aspect of the recipe.