Grapefruit/citrus IPA

[Gbbc]

Hi there,

I am looking at doing an IPA with grapefruit and other citrus peel. If anyone has some experience and input on this type of beer I would appreciate it. So far I'm thinking of using fresh grapefruit and other citrus peel in the hopback combined with some fruity and citrusy American hops. I don't really know how much of the peel would be necessary, lbs/bbl.

Cheers

[Quiggers79]

For what it's worth..

I have limited experience with this, but personally I would try experimenting with infusions before brew day. Start by adding a little of your unwaxed (or organic) citrus zest to a litre of boiled water. Let the water cool, smell and taste. Obviously add more zest in measured increments until you have what tastes right to you. Then obviously multiply the amount of citrus zest you used for the water test by the amount of litres of wort in your copper.

I'd personally add a little more to take into account the obvious differences in water/wort. As we say when making tea in England 'one for the pot'.

[Gbbc]

Thanks for the input!

[hallertau2000]

I have worked with zest in neutral alcohol spirits by making tinctures for some flavor but found the best way is to get fruit concentrate from a reputable source like Perfect Puree. I just did a blood orange Double Red IPA and it was fantastic!The smell and taste far surpasses anything you get from zest. I did add some sweet orange peel 1/2 pound per bbl to the boil with 5 minutes before K.O. to enhance the citrus I got. I added 12 32/oz containers of blood orange concentrate in the fermenter post ferment and dry hoping then filtered it and it was spot on.

[Gbbc]

Tanks hallertau 2000, if only we had someone like Perfect Puree in the land of Oz...

[Iron Goat]

Batch size?

I added 12 32/oz containers of blood orange concentrate in the fermenter post ferment and dry hoping then filtered it and it was spot on.

Great info. Just ordered their complimentary samples. What was your batch size?


Paul
IGB

[hallertau2000]

Great info. Just ordered their complimentary samples. What was your batch size?


Paul
IGB

For that one it was a half batch 7.5 bbls

[beerguy1]

I always add my fruit flavors to the brite tank. I dont have the benefit of a nano system so I can adjust the flavor and or aroma as I need to. I also use some perfect puree products and some fresh juice from local markets. I have found it best to add juice mix via carb stone then let it sit overnight as flavors change after it sits for a while

[morolen]

Those of you who have used juices, didnt get any vomit flavors? I was told grapefruit juice would do just that which I why I am experimenting with fresh zest in place of it. I would rather use juice/puree fwiw.

[briangaylor]

Those of you who have used juices, didnt get any vomit flavors? I was told grapefruit juice would do just that which I why I am experimenting with fresh zest in place of it. I would rather use juice/puree fwiw.

What, is vomit not a selling point in your market? Just tell them you are ahead of the curve and its the next sour or gose trend.

[Gbbc]

I have worked with zest in neutral alcohol spirits by making tinctures for some flavor but found the best way is to get fruit concentrate from a reputable source like Perfect Puree. I just did a blood orange Double Red IPA and it was fantastic!The smell and taste far surpasses anything you get from zest. I did add some sweet orange peel 1/2 pound per bbl to the boil with 5 minutes before K.O. to enhance the citrus I got. I added 12 32/oz containers of blood orange concentrate in the fermenter post ferment and dry hoping then filtered it and it was spot on.

Hey hallertau2000, when you added the concentrate to your FV, did you let the concentrate ferment out or did you add it to the cold fermented beer?

[TonyT]

What, is vomit not a selling point in your market? Just tell them you are ahead of the curve and its the next sour or gose trend.

This made me lol. Add some salt, maybe ferment with yeast you cultured from the tree in the parking lot...haha

[hallertau2000]

Hey hallertau2000, when you added the concentrate to your FV, did you let the concentrate ferment out or did you add it to the cold fermented beer?

After ferment and dry hop it was cold.

[Gbbc]

After ferment and dry hop it was cold.

awesome hallertau2000, will give this a go. Got my hands on some blood orange concentrate. Just to make sure, you used 12 x 32oz/7.5bbl's?

[hallertau2000]

Yes the concentrate I used had a recommended dilution rate of 2.2 parts water to 1 part concentrate to give you an idea of the strength of the concentrate I used.