SWMBO wants citrus

[Johntodd]

She says: "I don't know, maybe some kind of citrus?"

And I'm so new to homebrewing that I don't even know what words to use to formulate a search.

What are your favorite extract-only (with fruit?) lo-hops beers?

I can make 5 gallon batches.

Thanks!
-Johntodd

 

[microbusbrewery]

Does she like hops? If so, she might enjoy something along the lines of a Grapefruit Sculpin. There are lots of hop varieties with citrus character. Others that come to mind, blood orange hefe, a witbier orange zest and corriander.

 

[Pappers_]

You will find a bunch of recipes for fruit beers in the recipe database here on HBT. Go to https://www.homebrewtalk.com/forumdisplay.php?f=54 and scroll down to 'fruit beers'.

Maybe the best way to do citrus in a beer, though, is to brew a lighter, easy-to-drink beer that you can then squeeze or add a lemon, lime or orange to when you drink it. I did a Summer Wheat Ale last summer that won a medal at the Bluegrass Cup competition and that's the kind of beer that would work well with that. The recipe's here http://www.singingboysbrewing.com/Wheat-Ale.html If you'd like help converting it to extract, let me know.

 

[Johntodd]

Thanks, everybody!

I found this:

https://www.homebrewtalk.com/showthread.php?t=338783&highlight=orange

Can someone show me how to lessen the hops? She is a low-hops person (me, too).

It calls only for orange peel. Is there any reason not to use the whole orange (pureed). I used to do that with wine back in the day.

Thanks!
-Johntodd

 

[Pappers_]

Thanks, everybody!

I found this:

https://www.homebrewtalk.com/showthread.php?t=338783&highlight=orange

Can someone show me how to lessen the hops? She is a low-hops person (me, too).

It calls only for orange peel. Is there any reason not to use the whole orange (pureed). I used to do that with wine back in the day.

Thanks!
-Johntodd

Adding citrus juice to pre-fermented beer is challenging, from what I've read. I don't know the details of it, but I suspect it has something to do with high acidity or something. This is less problematic for raspberry, or peach, or blueberry beers.

If you want to add orange flavor, brewers generally add fresh zest or ground up fresh coriander. Both give a bright, orange flavor. Do not use dried orange peel - it gives bittering, not orange, flavors.

To me, the best way to get orange, lemon or lime flavors in the beer is to add it to your glass - squeeze a wedge of lime and toss the wedge in your glass.

 

[WI_Wino]

Thanks, everybody!

I found this:

https://www.homebrewtalk.com/showthread.php?t=338783&highlight=orange

Can someone show me how to lessen the hops? She is a low-hops person (me, too).

It calls only for orange peel. Is there any reason not to use the whole orange (pureed). I used to do that with wine back in the day.

Thanks!
-Johntodd

Expand on what you mean by "low-hops person". Do you dislike hop aroma and flavor? Or not a fan of bitter beer? You can get a lot of citrus aroma and flavor with late boil hop additions and dry hopping w/o the bitter beer face.

 

[Aristotelian]

If you can't find any recipes with orange juice, there is probably a reason for that. Remember, the yeast is going to ferment away all of the sugar and imagine orange juice without sugar...

For "citrus" beers, most of the citrus flavor is actually coming from hops. Citra, Lemondrop, and Mosaic are some of the most fruity that I have used or tasted in commercial citrussy IPAs.

 

[meatcleaver]

what about a shandy?

 

[Mainer]

A friend of mine brewed a Belgian white with Kumquat. You'd think the tartness would overwhelm that kind of beer, but it turned out really nice. I've been meaning to get his recipe.

 

[chudsonvt]

I recommend a witbier. Not bitter at all, lighter and drier yet with a nice medium mouth feel. My SWMBO loves the stuff. Northern Brewer offers an extract kit for it as well. I haven't tried it as I have always brewed all-grain from day one and have a great witbier recipe, but I am sure it is good. The witbier has coriander and bitter orange peel in it. I actually think you get more citrus flavor from the coriander!

 

[ThatVideoKid]

what about a shandy?

If he isn't kegging it's not really possible, and he says he's new to brewing so I wouldn't have him pasteurize

 

[Johntodd]

I am kegging.

By low-hops I mean low bitterness for me, and low bitterness AND aroma for her.

But if it's citrus aroma and flavor, then it's what she wants.

All I have is Hallertau. Any chance with that or do I need to go buy more hops?

 

[teamcoaster]

I brew my saisons with a view towards maximizing citrus flavors. I like to use 3724 yeast and citra late addition hops and get a brew that tastes like grapefruit juice. Tart and sweet but with a really dry finish.

The biggest issue with my approach is getting the temps up to where the yeast can do its (often maddening) thing. What I'm really saying is to understand how to deal with the 3724 belgian saison yeast. It's worth the effort but takes patience and heat.

I think additions such as spices and fruit are easy to screw up. I've had more bad beers, both commercial and homebrew, that had spice and fruit additions than I've had good ones.

YMMV.

 

[Mainer]

I think additions such as spices and fruit are easy to screw up. I've had more bad beers, both commercial and homebrew, that had spice and fruit additions than I've had good ones.

Less is more with spice and fruit.
I recently finished a smoked Baltic Porter with anise and cardamom. I was worried it would be too much, but I think it turned out well.

 

[Johntodd]

I'm going to have to use HotHead Ale yeast due to no temp control and warm weather coming. That yeast and the warmer temps will contribute to fruitiness, right?

 

[WI_Wino]

I am kegging.

By low-hops I mean low bitterness for me, and low bitterness AND aroma for her.

But if it's citrus aroma and flavor, then it's what she wants.

All I have is Hallertau. Any chance with that or do I need to go buy more hops?

Citra gives a citrus flavor. Cascade, chinook, and centenniel too. I get mango from Amarillo.

Hallertau is more floral and herbal in my experience. To augmentI would buy some citra and cascade. Maybe a 1/2 oz at end of the boil, let steep for 10 minutes. Then dry hop with 1/2 oz each as well. I would still bitter at 60 minutes to 10-20 IBUs. Hallertau would work for that. Otherwise I use magnum or nugget for most of my bittering since it doesn't take much.

 

[Mainer]

I am kegging.

By low-hops I mean low bitterness for me, and low bitterness AND aroma for her.

But if it's citrus aroma and flavor, then it's what she wants.

All I have is Hallertau. Any chance with that or do I need to go buy more hops?

Hallertau is lovely, restrained noble hop, but it's pretty spicy/earthy, and quite subtle. You're unlikely to get much citrus from that.

Try some of the American or Austrailian hops. Citra or Amarillo, as mentioned above, or maybe try Mosaic. Galaxy, Pacific Jade, and Nelson Sauvin are all Australian/New Zealand hops I've been wanting to try.

 

[m00ps]

I'm going to have to use HotHead Ale yeast due to no temp control and warm weather coming. That yeast and the warmer temps will contribute to fruitiness, right?

Apart from all-brettanomyces fermentations, that yeast is the fruitiest thing ive ever encountered. I wouldnt describe it was citrus though. More berry/apricot like. Wyeast 3711 is very lemony if she really wants citrus.

Though from my experience, when a person that isnt familiar with beer tells me what flavors they like and then what beers they like, it never matches up. Im guessing hothead will work fine

 

[MaryB]

NB has the recipes listed in the instruction sheet or just go with the kit to start! http://www.northernbrewer.com/brewing/recipe-kits/extract-kits/extract-ale-kits/grapefruit-pulpin

 

[Johntodd]

Update:
So we're about to kick the keg on a Witbier. This was delightful! Orange and lemon zest, coriander, and lots of wheat. ABV ~11%.

Will brew again! Thanks so much for all the help!
-Johntodd

 

[m00ps]

an 11% witbier?
I think you made a spiced belgian strong ale which happened to have a decent amount of wheat

what yeast you end up using?

 

[prrriiide]

Add the zest of 1 large lemon (about 1 Tbs) at 5 min left in the boil. Adds a subtle, but definitely wonderful citrus note.

 

[Johntodd]

Here's the recipe. I did not create it. I'm sorry, I forget where it came from. Props to whomever wrote this!

HOME BREW RECIPE:
Title: SWMBO's Witbier

Brew Method: Extract
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 1 gallons
Boil Gravity: 1.344
Efficiency: 35% (steeping grains only)


STATS:
Original Gravity: 1.069
Final Gravity: 1.016
ABV (standard): 6.95%
IBU (rager): 13.08
SRM (morey): 3.59

FERMENTABLES:
6 lb - Dry Malt Extract - Wheat (75%)
2 lb - Cane Sugar (25%)

HOPS:
2 oz - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 60 min, IBU: 13.08

OTHER INGREDIENTS:
1 oz - Orange Peel, Time: 1 min, Type: Flavor, Use: Boil
1 oz - Lemon Peel, Time: 1 min, Type: Flavor, Use: Boil
1 oz - Coriander, Time: 10 min, Type: Flavor, Use: Boil
1.5 tsp - Yeast Energizer, Time: 15 min, Type: Other, Use: Boil

YEAST:
Danstar - Nottingham Ale Yeast
Starter: Yes
Form: Dry
Attenuation (avg): 77%
Flocculation: High
Optimum Temp: 57 - 70 F



It was delicious! I'll have some with supper tonight.

 

[Johntodd]

As for the ABV, I am always over my OG and under my FG when making beer. Still haven't figured out why; just lucky, I guess (free alcohol)!

 

[Johntodd]

I used the zest(s) instead of peel.