Adding Grapefruit to Beer

Reads 6631 • Replies 17 • Started Saturday, November 24, 2012 12:08:00 PM CT

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oteyj
beers 2139 º places 14 º 15:26 Sun 11/25/2012

Sounds cool! Hope it turns out well

 
joet
admin
beers 2492 º places 103 º 15:33 Sun 11/25/2012

Seems like thereís be a lot of variation fruit to fruit. I believe the Epic (Utah) version I tasted at Rare Beer at GABF was all zest and it was nothing short of phenomenal. I think zest works well when care is taken to stay away from bitter principles in the white flesh. Itís very careful and labor intensive work without some sort of magical tools I imagine.

 
CLevar
places 20 º 15:48 Sun 11/25/2012

Originally posted by joet
Seems like thereís be a lot of variation fruit to fruit. I believe the Epic (Utah) version I tasted at Rare Beer at GABF was all zest and it was nothing short of phenomenal. I think zest works well when care is taken to stay away from bitter principles in the white flesh. Itís very careful and labor intensive work without some sort of magical tools I imagine.


I have done it using a zester like this

Worked very well at keeping all of the pith out of the zest. I wasnít a huge fan of the way the beer turned out, but I think that was more the lemon character, and not the grapefruit (I used both types of zest)

 
HornyDevil
05:56 Mon 11/26/2012

Originally posted by CLevar
SO, what I am wondering is this: Has anyone ever just chunked up grapefruit and added them to the secondary for a few days or a week?


I have added grapefruit juice to the secondary in the past with disasterous results.

I donít think that adding it is a bad idea, I, personally, just added WAY too much.

I would use 4 - 6 oz. in a 5 gallon batch. It doesnít seem like a lot, but, believe me, a little goes a LONG way.

Oh, and there is a reason that I prefer juice over just "chunked up grapefruit" and that is consistency. Some fruits are juicier than others. Using the juice mediates this problem.

 
CLevar
places 20 º 07:27 Mon 11/26/2012

Originally posted by HornyDevil
Originally posted by CLevar
SO, what I am wondering is this: Has anyone ever just chunked up grapefruit and added them to the secondary for a few days or a week?


I have added grapefruit juice to the secondary in the past with disasterous results.

I donít think that adding it is a bad idea, I, personally, just added WAY too much.

I would use 4 - 6 oz. in a 5 gallon batch. It doesnít seem like a lot, but, believe me, a little goes a LONG way.

Oh, and there is a reason that I prefer juice over just "chunked up grapefruit" and that is consistency. Some fruits are juicier than others. Using the juice mediates this problem.


Very good point, I had not thought of that! Now thinking of a combination of juice and zest...perhaps just juice the fruit myself?

 
HornyDevil
09:06 Mon 11/26/2012

Originally posted by CLevar
perhaps just juice the fruit myself?


Thatís what I did.

 
CLevar
places 20 º 09:02 Sat 12/8/2012

Originally posted by HornyDevil
Originally posted by CLevar
perhaps just juice the fruit myself?


Thatís what I did.


Well, I went with just over 11 fluid oz of grapefruit juice (unsweetened, no preservatives, etc) of a brand I know I can get most of the time (for consistencies sake). Reached that quantity by adding to a small glass until I liked it, then scaled up to 5 gal. Really jazzed up the aroma, but when it is cold and carbonated I donít get as much in the tastes as I would have liked. It does add some bitterness and a bit of prickly fruit on the way back palate.

Pretty tasty in any case, and works nice as an AM beer.

Thanks for the help guys!

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