wendyb1063
New Member
I'm thinking of making a grapefruit pale ale, and am looking for some advice! I have some ideas from searching these forums, and I plan on using grapefruit zest (just the yellow part from 5 grapefruits, freshly grated, in 5 gallons). I also plan on using Simcoe, Amarillo, and/or Cascade hops.
1. Should I add the zest during the boil, or should I soak the zest in Everclear or vodka for a few hours and add this later (when I add the yeast? Or at the time of secondary or priming?)? I'm even considering doing both to try to maximize the "grapefruitness".
2. It sounds like people have had some bad experiences with adding grapefruit juice, possibly due to the acidity- anyone experience success with using the juice? It seems like the flavor of the juice would get lost anyway...what pH is optimal for the yeast if I do attempt to titrate in the juice?
3. Should I plan on dry hopping with one or more of the hops? Any other recommendations on how I do the hopping?
4. Any recommendations on a specific ale yeast to use? I'm thinking a basic North American pale ale yeast.
Any other words of wisdom would be very welcome! Thanks!
1. Should I add the zest during the boil, or should I soak the zest in Everclear or vodka for a few hours and add this later (when I add the yeast? Or at the time of secondary or priming?)? I'm even considering doing both to try to maximize the "grapefruitness".
2. It sounds like people have had some bad experiences with adding grapefruit juice, possibly due to the acidity- anyone experience success with using the juice? It seems like the flavor of the juice would get lost anyway...what pH is optimal for the yeast if I do attempt to titrate in the juice?
3. Should I plan on dry hopping with one or more of the hops? Any other recommendations on how I do the hopping?
4. Any recommendations on a specific ale yeast to use? I'm thinking a basic North American pale ale yeast.
Any other words of wisdom would be very welcome! Thanks!