mroberts1204
Well-Known Member
I want to make a Belgian Pale...but I have some homegrown grapefruit that will be ripe soon and thought it might go well in a pale, dry belgian. How do I add fruit to this and how much? In the boil, primary, or secondary? How much so that I get some sweet bitterness but not a 'fruit beer'? Should I add the fruit or just the juice? I have never used actually fruit fermentables (just peel)...please help me with this cuz I'm a little lost. Thanks!!
Recipe:
9# Belgian Pilsner
4# White Wheat Malt
2# Belgian Candi Sugar
Fuggles & Saaz
WLP550 Belgian Ale (Chouffe Yeast)
Mash between 146-150
Recipe:
9# Belgian Pilsner
4# White Wheat Malt
2# Belgian Candi Sugar
Fuggles & Saaz
WLP550 Belgian Ale (Chouffe Yeast)
Mash between 146-150