Papaya Peel For Bitterness?

[Beerfant]

I have no idea how bitter hops is, but I can assure you the green skin of unripe and semi-ripe papayas is one of the most bitter thing I tasted. How about using a little of this in place of hops that I do not have available here? It would also add a little pectic enzyme to the must... What say?

I plan making bread beer....

 

[Pappers_]

No idea, but give it a try and let us know how it turns out! Where are you located, where hops are not available?

 

[Beerfant]

No idea, but give it a try and let us know how it turns out! Where are you located, where hops are not available?

Located in South Asia. I already use ripe papaya peel when making wine from fresh fruit, but that is not for bitterness, but to break down the pectin and clarify wine.

 

[Pappers_]

Located in South Asia. I already use ripe papaya peel when making wine from fresh fruit, but that is not for bitterness, but to break down the pectin and clarify wine.

In Scotland and Scandinavia, where hops did not grow well or for taxation reasons, beers were often bittered with other herbs, like heather, bog myrtle and mugwort. Maybe try a small, experimental batch and see how it turns out?

 

[ong]

You could even first just try making a tea by boiling the peels, and see how that tastes.

 

[FatDragon]

I know people brewing in Thailand, Cambodia, Vietnam, and the Phillipines (all southeast Asia, not quite the same as you) who all have their ways of obtaining hops. As long as customs would allow them through, you could always order hops from overseas if necessary.

Definitely try green papaya peels, but considering the flavor of the ripe fruit I'm not sure they'll contribute as much bitterness as you are hoping. What kind of citrus fruit do you have available? Citrus rinds (especially grapefruit but others would work as well) are very bitter and might be an option.

 

[Beerfant]

I know people brewing in Thailand, Cambodia, Vietnam, and the Phillipines (all southeast Asia, not quite the same as you) who all have their ways of obtaining hops. As long as customs would allow them through, you could always order hops from overseas if necessary.

Definitely try green papaya peels, but considering the flavor of the ripe fruit I'm not sure they'll contribute as much bitterness as you are hoping. What kind of citrus fruit do you have available? Citrus rinds (especially grapefruit but others would work as well) are very bitter and might be an option.

Try chewing on the peel of a green, unripe or semi-ripe papaya!

Because of this, I only use peel from a ripe pawpaw in the wine I make!

 

[Beerfant]

We do have most kinds of citrus fruit, including grapefruit here, but it's not the season yet