Hi David I made this with minor tweaks and just wanted to report back to you. I overshot my original gravity and US-05 got it down to 1.007 resulting in a 7% beer. I started all grain Brewing at Christmas last year and 25 brews later I think this is my best yet! I am a fan of Elvis Juice and this is so close. I make all my beers gluten free so my coeliac kids can enjoy and they love it!
Very perceptive of you David :) Though there is quite a few different flavours that shine in the background here beyond citrus but you are spot on with how this started in terms of experimentation.
Brewed and kegged this not long after you put this video out. Beer turned out great and everyone who has tried it has thoroughly enjoyed it. May tweak it a little more towards my palate to have a little more malt character in the end beer. I have half a thought to swap pilsner for just plain 2 row and maybe add in a very small amount of crystal 10 or 20 for a little darker color and residual sweetness as my batch went from an OG of 1.060 to a FG of 1.006 giving it a fairly dry and crisp finish. By the way, your raspberry sour using the Philly Sour yeast was a huge hit with my friends and family and I have had no fewer than 20 requests to brew it again in urgency. So I thank you for putting that recipe out!
Great to hear, much appreciated. Yes, I really do recommend trying my recipes as they are for the first batch and then if needed tweak for your own taste :)
Yes. a beer to all my recipes. Loved it, I definitely need to try this one. Thank you for all your time and effort it can't be said how much I appreciate it. Thank you 👍
Hi David, your’s is my go-to channel for brewing education, tips and recipe ideas. To more finely-tune my process, I’ve started using Brewfather app Yeast Calculator. For your Grapefruit Tropical IPA, Pitch Rate calc is 22 g of Lalbrew Voss Kveik for 19 L batch. Your recipe has 1 pkg (11 g). I’ve adopted your tip to pitch dry yeast whilst filling the fermenter. Should I go with just the 1 pkg (using 3x usual yeast nutrient amt)? Thanks & cheers, Ian
Hi David, every video you put out is well done! Thank you for sharing your knowledge. Could you please break down the gram or ounce weight of the hop additions please? This recipe looks like it will be great!
Thank you. I stopped showing hop weight because this was leading to errors for people making the end beer incorrect. The problem is that the hops vary wildly according to alpha acid %. So by using my weights you will need this AA% to be the same as my hops, which is unlikely. For this reason I share the IBU levels that you will need to adjust to. I also provide a link to the recipe in Brewfather, which shows my weights and AA%. You should add in your hops AA% and adjust to mine. I showed this in this video:- ua-cam.com/video/lYA_UzDkW9o/v-deo.html
Nice video David! Especially the freezing tip is really helpful. Can you tell me why its important to move the beer into secondary before adding the fruit? Is this just your personal experience or is there a chemical reason behind... Maybe the fruit pulling some undesirable flavor from the trub?? Many thanks!! 🍺
Thanks David. It is very common to use secondary with fruit because the vast majority of people will taste very unclean flavours otherwise that will for then ruin the result.
sodium metabisulfate, it sounds verry dangerous on wikipedia i'm still looking around where to buy this. is there maybe a different option to use? to make it sterile/sanitised (the grapefruits) are frozen fruits from the store good to use ?
I like the look of it but its just too much effort for me unfortunately, I make one but one but lazily use a similar brew with Amarillo and Simcoe, Safale-05 then dry hopping 50g of citra and 50g of Cascade for last 5 days, decant to fresh fermenter or dispenser and add 15ml pink grape fruit extract then keg. the results are good but I find that after a week or so the beer starts to clear. I will have to drink it faster. Love the glasses by the way.
Great video as always David, planning on this one next on the GF, just wondering what you thought of Ella as a substitute for Citra and would there be any preferred pilsner malt that we can get in the UK. Cheers
Hey David, thanks for yet another awesome video! Just finishing up the Raw pineaple and mango IPA and look to brew this one. Question - is changing pilsner malt for the maris otter pale ale going to produce drastically different beer? Just got loads of that grain.
Hi David! Nice one! you make me feel somewhat lazy with all these wonderfull beers. Can you shed some light on the dryhop temperature? You did a 35 as well? After that you transfer to another vessel to cold crash?
Haha, this is my core interest :) I have experimented with dry hopping at various temperatures with kveik and these days find no real taste reason to change the temperature. I cold crashed in the fermenter using a glycol chiller and then transferred into a corny keg.
David, great video. Quick question for you though about stirring in the protein in the head. I've tried to learn more about whether to keep this in or remove it, but opinion seems to be split down the middle. If you were to make this recipe with and without the head, what would the difference be in the end product?
Thanks Richie. Yes taste buds are divided on this for sure. Some people taste a difference and some do not. The only way to find out for yourself is to try both ways.
Hi David, viewing this video again. And I wanted to ask, are there any beer style where you keep your dry-hops in the fermenter for longer than 5 days? Or is that a sacro-sanct rule that you tend to follow in all your brews? thank you!
Hi, Certainly some brewers do but I believe most draw the line at 5-7 days. The reality is that 3 days is all that is needed for the desired hop oils to be absorbed into your beer.
Hi David, I love your videos and have learned so much. Two questions: 1. I don't like bitter beer. Can I safely omit the first 30 min - Centennial - 8.5% (23 IBU)? 2. I don't have a fermenter where I can dump trub, so I need to transfer to 2nd fermenter. While doing so, this will introduce oxygen. Is the oxygen ok if it's only day 2 and the yeast is still working? Or should I attempt a co2 pressurized transfer from one fermenter to the other?
Sorry for some reason your comment was put in a spam bin. 1) You can but I think it is worth looking at beers that you do find acceptable bitterness wise and sticking with their BU:GU ratio. That way it is more calculated than random. When you transfer to a second fermenter use a syphon and be sure not to splash. On this basis you will be fine.
Hi David. I am finally brewing this IPA tomorrow. The same recipe but with mango because there are not good grapefruit in Spain this time of the year. I have a question regarding temperature. It is my first time using Kviek and n the video when you put the fruit and the hops, are you at 35ºC? Or you rap down to 18ºC ? And when you cold crash it, you did it in one day? Thank you vey much again DAvid
Great, thank you. Dry hop temperature is really about personal taste. Ive stopped reducing temperature personally but that may not be as good for everyone.
Hello David, thank you for your excellent recipes. We like English Mild Ale. I am not equipped to ferment at 35°C. Can I ferment between 20°C and 22°C maximum? If so, what will be the difference in taste?
Hi, David! Thanks for the recipe. I would have one small question. Immediately after we added the fruit and hops, I realized that we forgot to dump the trub. So, we quickly removed it (we are using a conical fermenter). I am guessing it should be fine, right?
Hi David. I picked up some Comet Hops the other day and thought they would go well with this style. Just wondered if you have ever used them and which hops with which to combine them? Any advice is always greatly appreciated!
Hi, comet is an old school bittering hop. It can be used as your first hop addition in American styles in general. It has quite a gentle bitterness. I have not used it for a long time but that is just because I prefer more bite.
Great video David and greetings from Canada - not sure I can get my fermentation temps up that high for the Kveik yeast - do you think the lalbrew verdant IPA dry yeast would be a good fit? Cheers
Hi Aaron, yes Verdant will certainly work. Though voss at lower temps becomes almost lager like which will give this an interesting twist. Follow your taste buds :)
@@DavidHeathHomebrew - thanks so much. Giving this guy a go today! Fingers crossed. For your sodium met fruit wash in the bag - how much powder did you use (ratio to water). Or is it just an eyeball approach? Cheers
Hey can you elaborate a little bit more on the trub comment? Exactly why you think trub + fruit is not good? I have always added fruit in primary and never had any issues.
I am about to transfer this beer to secondary. Since I am only keeping it in there for 2-3 days can I transfer it to my bottling bucket, the one with the spigot and bottle from there when I am ready?
Thanks for this David, the wife will be thrilled! She's been asking me to make a grapefruit IPA for ages, and I tried once but got absolutely zero grapefruit flavour... But now I might just be able to make it happen! Can I just ask - how many grapefruits did you use to make up your 760g? I'd imagine taking the pith off (!) reduces the weight quite considerably?
I needed 8 good sized grapefruits to get 900g of „meat“ for a 21l batch. Even though I froze it, most of the little „juice cells“ still didn‘t rupture, so I would suggest squeezing and/or pressing with sterilized paddle as per David’s mango pinapple raw ipa recipe (linked in one of the comments above…)
@@DavidHeathHomebrew thanks, going to brew it this weekend. I just prepared the grapefruit to be frozen. The fruit weight in the recipe is that before or after peeling? Because there is a big difference in weight 😁
hi david. so, if we can't dump trub, we're transfering to a secondary fv before fermentation is complete, right? p.s. I have a 24l batch of this in the primary right now! 🤓 The sweet wort tastes almost like fruit juice, amazing!
@@DavidHeathHomebrew I understand that you recommend a secondary if you can‘t dump. Usually one transfers to a secondary after fermentation has completed, but since you also recommend adding the fruit when about 5-10 points above FG, what I was specifically asking you to confirm, was that one would hence be transferring before fermentation is complete.
I just provide hop IBU. The reason for this is that my hops alpha acid % is going to be different to yours and this is an area of big mistake for many in following recipes. So I do this to protect people from this mistake. If you follow my Brewfather link this will show you the full recipe with my weights and AA%. You should change this AA% and then adjust until the IBU level is the same. I covered this in this video:- “Brewing Beer Recipes For The Intended Result”
@@DavidHeathHomebrew ok, thank you. so quite empirical! I'm brewing a Cantaloupe IPA next weekend and am following your grapefruit IPA recipe for some guidance! Will let you know how it goes!
@@DavidHeathHomebrew Hi David, I was also wondering: were you able to quantify the impact of the fruit addition in increasing the ABV a little bit higher than the 6.3% from the recipe?
Hi, at what temperature do you add the kevik yeast? I added mine at 35 c celsius. The beer turned out a brown colour. My equipment is closed system, maybe "hot side aeration". Trying to know what went wrong.
Hi, preferably at fermentation temp. There are two reasons you saw this colour change:- 1) Wild yeast 2) Oxidation, which is possible in a closed system if you splashed the end beer. There really is no HSA is home brewing. This is just a larger batch issue and was debunked many years ago.
Hi David, I can´t find sodium Metabisulfate but I can finf Candem tablets which is potasium Matabisulfate I undrestand. Will this be ok too? Thank you in advance.
David, Thanks for being a wealth of information. You say to rack to secondary, dry hop and add fruit before fermentation is complete - about 5-10 points from FG. What does or doesn't happen if I wait until fermentation is complete? I'm using both Voss and Verdant - the problem has become that I can't keep it cool enough and after 1 day fermentation is going crazy ...1.021 and temp has risen to 81F
David, great info.....again. For those of us that need to avoid grapefruit, are there any other fruits that would work with this recipe? Also, you mention below that we can co-ferment with Verdant and Voss. But the recommended temp changes from 95F (for the voss) per the recipe to 68-72F (for the Verdant). That 's a big swing. How do we get the most out of two very different optimal temp yeasts? Won't one temp (for one yeast) reduce the effectiveness of the other yeast? In your video on co-fermentation I thought that the yeasts should be "temp complimentary" to each other
Thanks Michael. There are many fruits that would work instead, pick something you like or stay with one. If you use the temp given in the recipe then you will get the esters from Verdant and will slow the voss down enough to obtain them and also the conditioning speed of voss. This has already been considered carefully. 🍻🍻🍻
Sorry David. I have another question. I want to use 2 all rounders for fermentation. I was gonna transfer to a clean fermenter to remove the thrub and you said I should do it in day 2? High Krausen? How can I transfer on day 2 if fermentation isn´t finished? Would that damage the process?
David, thanks for another amazing recipe. Gonna try it this summer! I have one question - I do not have access to Campden tablets, but I bought "sodium metabisulfite" in powder form. I assume it the same, right? How much grams of that powder per liter of water you would use for soaking grapefruit? Thanks!
I use either GF conical with its inbuilt heating or the Kegmenter with a heating wrap via a temp controller. Both units allow 35 as long as I have 20C ambient temps or more.
@@DavidHeathHomebrew I‘m just fermenting in a plastic 30l bucket...do you have a recommendation for some sort of generic heating thingie that could be wrapped around a bucket? cheers, -josh
Hey David!! Great recipe, thanks for sharing! I do not seem to find a good calculator for IBUs on Whirlpool... can you please share how many grams of each hop (of the indicated AA) you added on Whirlpool? Thanks!!!!
Thank you. You will find the recipe in the videos description, which is found under the video on a desktop computer. There is also a link to the recipe on Brewfather, which estimates IBU from wp hops.
Hi David. Thanks again for the great tutorials.Just finished brewing an APA version of this recipe with my son. Sitting now with the gapefruit and a bag of POTASSIUM METABISULPHITE, as that is what they had at BryggSelv. Can I use this? Can you be more specific about "Treating with a solution for ten minutes..." What is the dilution rate? do I need to rinse it afterwards? Scared of killing the kveik! Thanks for your reply. Hilsen, Tom
Hi David, Thanks for sharing. This recipe looks amazing so I decide to brew it today, but now I have some concern about timing, just before the end of primary fermentation I will add the grapefruit, and them the Dry Hop? is like this?. Thanks for the clarification
How bitter is this recipe? My taist buds seem to be much more sensitive to bitterness than others. In general anything over 20 IBUs is just too bitter for me. When I see a recipe for an IPA, I usually skip it as I know it will be undrinkable for me. Some others have said that the hazy NEIPA style is not as bitter as a normal IPA, even though the IBU numbers would suggest otherwise. I am wondering if that is the case in general, and have been wondering if I should try brewing a small test batch to see. I like your recipes, and got a bit of useful information from this video about why one of my brews with a lot of blood orange had no orange flavor at all. Keep up the good work!
The thing to look at with all recipes is the BU:GU ratio. This is the true way to assess bitterness in general. I have a video about this for more information.However there are other factors. For example lactose will also lower bitterness, which I have used in this recipe to make it much more easy drinking. This is a little more bitter than an NEIPA but not by much.
Another great video david! Unsure if I'm keen to try a grapefruit IPA? Just made you NEIPA recipe which was a diaster of a brew that I will never recreate. But received great reviews. Thanks for sharing your knowledge and passion. Cheers 👍
You said you changed it to make it not so sharp or acidic. What did you change to remove that? Asking so I can add it back in, as I much prefer that. Thank you!
You can add in zest and more fruit for this effect along with having a suitable ph, though ive not found anyone so far that I have presented the two versions that preferred this version.
For Xmas I used 4 lemons in a wilko cevesa. It tasted nice but strange after watching this I now know where I went wrong. I didn’t remove the pith. Thank you for the great video. I will try this once I go all grain
Nice video David! I have been working on some lagers for the summer months, but it sounds like I will need to add this recipe to the summer list. I have had issues in the past adding fruit to my beers, so I will give your process a try to see if I can finally make a good fruited beer. Thanks for sharing your cleaning method. Can I ask how many grapefruit you used in this batch? Thanks again for sharing a great sounding recipe. Cheers!!
Well, so I brewed 21l of this. it tastes good and is a „beer“. However, I don‘t know if I made some major mistake but unfortunately I didn‘t get anything even remotely tropical out of it, and nobody can really taste the grapefruit (possibly just barely, if you know it‘s there…), it tastes like a nice pale ale, but nothing more. It was /so/ not tropical that I made new black&white labels that just say „pale ale“ to replace the red sunset on a tropical island „Copacobana Tropical IPA“ labels I had prepared before tasting…. Like I wrote earlier, the unfermented hopped wort tasted almost like fruit juice, so I was pretty excited, but all that aroma seems to have gotten bubbled away by the CO2 (is that a known and/or common issue?). The dry hops - which were few - don‘t seem to have been enough to recover the flavors. I already wrote that the grapefruit was mostly still intact after fermentation, so squeezing seems to me to be a must. Anybody else have a similar experience or might know what might have gone so wrong…I mean, nothing serious went wrong, because the beer is fine and tastes good, just not tropical nor fruity. The next time I‘d use a Hop Tea instead of the whirlpool hops which don‘t seem to contribute lasting flavor nor aroma and squeeze the grapefruit thoroughly. Thoughts?
We all taste things differently and hops can vary. I encourage people to use my recipe on the first brew and then, if needed, adjust to their taste for the brews after that.
@@DavidHeathHomebrew of course tastes and inoredients can vary...do you think aroma can get "bubbled off" w/ the CO2 during fermentation? any other reasons you can think of, why I might have gotten such low utilisation? any mistakes I might have made?
@David Heath. Thank you once again for sharing your knowledge with us. A quick question. I am unable to get the different hop varieties for this recipe and have a fridge full of Galaxy and Mosaic. Do you think the mosaic will overpower the grapefruit if I use only there two hops?
I've been toying with a Blood Orange recipe and how to get the backbone right as well as the hop schedule. This looks like it would work great with blood orange, this will definitely be on my list when the blood orange season gets underway here in Australia in a couple of months time. Though, I don't think I can wait for blood orange to try it, and may sneak in this Grapefruit one soon. Cheers, David!
@@DavidHeathHomebrew ok, so add a little more fruit if using blood orange you say? Is that because you get more flavour out of grapefruit per weight than a blood orange? Cheers David!!
@@DavidHeathHomebrew I'm just curious if using the zest instead would have a similar effect as it does with cooking, where you usually get a lot more 'kick' from using the zest compared to the flesh?
Hey David. So, I bottled 21l of this today...it tastes pretty good even without the bottle conditioning, so I‘m really looking forward to the final product. However, I was pretty disappointed with the grapefruit utilization. Most of the little „juice cells“ in the fruit „meat“ in the hop sock were still intact despite freezing for three days, so that‘s a lot of flavor not getting into the beer. What would you think about squeezing the fruit in the sock above/into the FV when adding to burst more cells? I would be a little worried about increased risk of infection. I probably would buy a pair of disposable steril surgical gloves, to do it, I guess. Even though it didn‘t get into the beer, I did squeeze the hopsocks out, and got a glass of beer flavored grapefruit juice, which tasted good....it would be desirable to have that in the beer! The other thing that‘s disappointing in general (not just for this recipe...) is how much fruit flavor from the hops was in the unfermented hopped sweet wort, and how much of that was lost during fermentation (I‘m guessing it gets bubbled off with the CO2...). Are you convinced that large whirlpool additions are better than large dry hop additions for imparting flavors and aromas?
Hi Josh, Ive used and demonstrated fruit squeezing in at least a couple of videos. Naturally its all about being clean and sanitary. I often use my hands but ive also shown how to do it with a brewing paddle. Its easy stuff :)
@@DavidHeathHomebrew hi dave. as always, thx for the quick reply. could you tell me the name of the videos demonstrating fruit squeezing with both hands and paddle? cheers!
Thanks for the recipie, it looks fantastic. How much ABV would you think the fruit adds? If I would co-ferment with verdant and voss, what temperature would you suggest?
Yes, it is something I left in because it worked very well when I tested it a few times. I decided to omit it from this video version though because Verdant IPA yeast has been very hard for many to obtain due to the huge demand for it. If using Verdant on its own or with voss kveik I suggest a starting temp of 20C that is risen over 3 days at the later stages of fermentation to 23C.
@@DavidHeathHomebrew Thanks alot, I really appreciate the answers, it means alot. Out of curiosity, how much ABV do you think the fruit contribute to? It feels like there is alot of sugar in it.
No problem. You can see the prediction by removing the fruit in Brewfather. Probably less than you imagine. Its main role is flavour and then colour :)
Thanks David... really appreciate your videos. I have been planning a 5 gallon grapefruit IPA using between 30+/- ounces of frozen, unsweetened, not from concentrate”, pasteurized grapefruit juice added to the kettle after a hop stand/whirlpool which would also accelerate the cooling process prior to pitching the yeast. While I know this is a different recipe/process than yours, do you see any drawbacks or problems with the amount of juice or the timing of its addition?
@@DavidHeathHomebrew not to beat a dead horse here this will be the first batch I’ve added fruit to and want to do it right ... do you just soak the grapefruit sections in a small batch of SMB and water (something like a 1/4 tab per gallon) for ten minutes then remove and transfer to the freezer?
I have used tinned fruit in general. The thing to be careful of is canned fruit that is set in a syrup. This can often disrupt the flavour. Other than that the fruit will have already gone through processes to keep it clean and sanitary.
Hi David I made this with minor tweaks and just wanted to report back to you. I overshot my original gravity and US-05 got it down to 1.007 resulting in a 7% beer. I started all grain Brewing at Christmas last year and 25 brews later I think this is my best yet! I am a fan of Elvis Juice and this is so close. I make all my beers gluten free so my coeliac kids can enjoy and they love it!
Great to hear :) I never really thought of this being like Elvis juice personally but that could be your tweaks I guess 🍻🍻🍻
Loving the subtle fruit editions that enhance the hop citrus base of the American IPA.
Very perceptive of you David :) Though there is quite a few different flavours that shine in the background here beyond citrus but you are spot on with how this started in terms of experimentation.
I have never used fresh fruit in a beer yet. I did not know to freeze and thaw before. Thanks for that!
Fruit is certainly a great way to go to add it flavour, when done in the right way :)
Brewed and kegged this not long after you put this video out. Beer turned out great and everyone who has tried it has thoroughly enjoyed it. May tweak it a little more towards my palate to have a little more malt character in the end beer. I have half a thought to swap pilsner for just plain 2 row and maybe add in a very small amount of crystal 10 or 20 for a little darker color and residual sweetness as my batch went from an OG of 1.060 to a FG of 1.006 giving it a fairly dry and crisp finish.
By the way, your raspberry sour using the Philly Sour yeast was a huge hit with my friends and family and I have had no fewer than 20 requests to brew it again in urgency. So I thank you for putting that recipe out!
Great to hear, much appreciated. Yes, I really do recommend trying my recipes as they are for the first batch and then if needed tweak for your own taste :)
Yes. a beer to all my recipes. Loved it, I definitely need to try this one. Thank you for all your time and effort it can't be said how much I appreciate it. Thank you 👍
Great to hear Allan :) Many thanks for the feedback :)
Drinking my amarillo simcoe centennial ipa right now. Gonna have to try the grapefruit in there. Thanks for the video!
Great, enjoy :)
As always, a sensational summary. We owe you a lot. Cheers
Many thanks Tom :)
Your Verdant IPA recipe was perfect, so I will be brewing this IPA soon as well. Cheers and thank you for sharing amazing content.
Great to hear :) Many thanks for your feedback :)
Can't wait to try this. Thanks you for sharing all the info and making this great video!!
Great, thank you. I hope you enjoy it as much as I do :)
Great video and recipe, can’t wait to try👍🏾
Cheers Perry, Enjoy!! 🍻🍻🍻
2:05 You are really listening to your viewers and this is something we rarely see on UA-cam. Big respect. Thank you David!
I think this is vital :)
Hi David, your’s is my go-to channel for brewing education, tips and recipe ideas. To more finely-tune my process, I’ve started using Brewfather app Yeast Calculator. For your Grapefruit Tropical IPA, Pitch Rate calc is 22 g of Lalbrew Voss Kveik for 19 L batch. Your recipe has 1 pkg (11 g). I’ve adopted your tip to pitch dry yeast whilst filling the fermenter. Should I go with just the 1 pkg (using 3x usual yeast nutrient amt)?
Thanks & cheers, Ian
The Brewfather calc has various settings and options, the default one sets the rate pretty high. I just used one sachet.
Many thanks David
Cheers Renee :)
Hi David, every video you put out is well done! Thank you for sharing your knowledge.
Could you please break down the gram or ounce weight of the hop additions please? This recipe looks like it will be great!
Thank you. I stopped showing hop weight because this was leading to errors for people making the end beer incorrect. The problem is that the hops vary wildly according to alpha acid %. So by using my weights you will need this AA% to be the same as my hops, which is unlikely. For this reason I share the IBU levels that you will need to adjust to. I also provide a link to the recipe in Brewfather, which shows my weights and AA%. You should add in your hops AA% and adjust to mine. I showed this in this video:-
ua-cam.com/video/lYA_UzDkW9o/v-deo.html
Nice video David! Especially the freezing tip is really helpful. Can you tell me why its important to move the beer into secondary before adding the fruit? Is this just your personal experience or is there a chemical reason behind... Maybe the fruit pulling some undesirable flavor from the trub?? Many thanks!! 🍺
Thanks David. It is very common to use secondary with fruit because the vast majority of people will taste very unclean flavours otherwise that will for then ruin the result.
that looks absolutely delicious....
Thank you, It certainly went past my expectations when I started this project!!
This looks really nice - Think I just identified my next brew :)
It certainly is. I hope you enjoy it as much as I do :)
Is it absolutely necessary to soak it with sodium metabisulfite? If so, any tips on how to do it??? Thanks!
It is if you want to ensure that there are no issues. Its easy to add water and a small amount and then remove it.
Looks like a great recipe. How much would be lost by just adding a liter or so of grapefruit juice?
I would recommend just following this recipe rather than using juice for the very best end result.
So really the loss it in the end result :)
sodium metabisulfate, it sounds verry dangerous on wikipedia i'm still looking around where to buy this.
is there maybe a different option to use? to make it sterile/sanitised (the grapefruits)
are frozen fruits from the store good to use ?
Homebrew stores or the internet in general. Should be very easy to find.
Nice video . Next brew day is sorted👍
Great, thank you :)
I like the look of it but its just too much effort for me unfortunately, I make one but one but lazily use a similar brew with Amarillo and Simcoe, Safale-05 then dry hopping 50g of citra and 50g of Cascade for last 5 days, decant to fresh fermenter or dispenser and add 15ml pink grape fruit extract then keg. the results are good but I find that after a week or so the beer starts to clear. I will have to drink it faster. Love the glasses by the way.
Fair enough Phil. This is certainly not for everyone effort wise.
Great video as always David, planning on this one next on the GF, just wondering what you thought of Ella as a substitute for Citra and would there be any preferred pilsner malt that we can get in the UK. Cheers
Thanks Jon. Ella is not really very citra like. It is closer to cascade. I would recommend Weyermann pilsner malt.
Thanks again David very helpful.
Cheers 🍻
Great to hear :) I hope you enjoy the end beer :)
Hey David, thanks for yet another awesome video! Just finishing up the Raw pineaple and mango IPA and look to brew this one. Question - is changing pilsner malt for the maris otter pale ale going to produce drastically different beer? Just got loads of that grain.
Many thanks Anton. There will not be a huge change but there will be more malt flavour.
@@DavidHeathHomebrew prompt reply as always, thanks! I will stick with it and report my thoughts once done.
Great, please do :)
Hi David! Nice one! you make me feel somewhat lazy with all these wonderfull beers. Can you shed some light on the dryhop temperature? You did a 35 as well? After that you transfer to another vessel to cold crash?
Haha, this is my core interest :) I have experimented with dry hopping at various temperatures with kveik and these days find no real taste reason to change the temperature. I cold crashed in the fermenter using a glycol chiller and then transferred into a corny keg.
David, great video. Quick question for you though about stirring in the protein in the head. I've tried to learn more about whether to keep this in or remove it, but opinion seems to be split down the middle. If you were to make this recipe with and without the head, what would the difference be in the end product?
Thanks Richie. Yes taste buds are divided on this for sure. Some people taste a difference and some do not. The only way to find out for yourself is to try both ways.
Hi David, viewing this video again. And I wanted to ask, are there any beer style where you keep your dry-hops in the fermenter for longer than 5 days? Or is that a sacro-sanct rule that you tend to follow in all your brews? thank you!
Hi, Certainly some brewers do but I believe most draw the line at 5-7 days. The reality is that 3 days is all that is needed for the desired hop oils to be absorbed into your beer.
@@DavidHeathHomebrew super helpful to know. thank you!
@lionelbellier7740 🍻🍻🍻
Hi David, I love your videos and have learned so much. Two questions: 1. I don't like bitter beer. Can I safely omit the first 30 min - Centennial - 8.5% (23 IBU)? 2. I don't have a fermenter where I can dump trub, so I need to transfer to 2nd fermenter. While doing so, this will introduce oxygen. Is the oxygen ok if it's only day 2 and the yeast is still working? Or should I attempt a co2 pressurized transfer from one fermenter to the other?
Sorry for some reason your comment was put in a spam bin. 1) You can but I think it is worth looking at beers that you do find acceptable bitterness wise and sticking with their BU:GU ratio. That way it is more calculated than random. When you transfer to a second fermenter use a syphon and be sure not to splash. On this basis you will be fine.
Hi David. I am finally brewing this IPA tomorrow. The same recipe but with mango because there are not good grapefruit in Spain this time of the year. I have a question regarding temperature. It is my first time using Kviek and n the video when you put the fruit and the hops, are you at 35ºC? Or you rap down to 18ºC ? And when you cold crash it, you did it in one day? Thank you vey much again DAvid
Great, thank you. Dry hop temperature is really about personal taste. Ive stopped reducing temperature personally but that may not be as good for everyone.
How did you like the outcome when using mango?
🍻🍻🍻
@@mpc7084 I liked it. I can´t really tell you much cause it was a year ago but I have good memories.
🍻🍻🍻
Hello David, thank you for your excellent recipes. We like English Mild Ale. I am not equipped to ferment at 35°C. Can I ferment between 20°C and 22°C maximum? If so, what will be the difference in taste?
Thanks Jean. At these lower temps voss kveik has more of a “lager like” profile. I would go with an English yeast like S04 for example instead.
Hi, David! Thanks for the recipe. I would have one small question. Immediately after we added the fruit and hops, I realized that we forgot to dump the trub. So, we quickly removed it (we are using a conical fermenter). I am guessing it should be fine, right?
Yes, that will probably be no issue. Enjoy 🍻🍻🍻
Thanks for the recipe, just a question on the sodium bisulphate, how much sodium to water?
Thanks
If you use the profile I showed in Brewfather this will make all calculations for you. Much easier :)
Hi David. I picked up some Comet Hops the other day and thought they would go well with this style. Just wondered if you have ever used them and which hops with which to combine them? Any advice is always greatly appreciated!
Hi, comet is an old school bittering hop. It can be used as your first hop addition in American styles in general. It has quite a gentle bitterness. I have not used it for a long time but that is just because I prefer more bite.
Great video David and greetings from Canada - not sure I can get my fermentation temps up that high for the Kveik yeast - do you think the lalbrew verdant IPA dry yeast would be a good fit? Cheers
Hi Aaron, yes Verdant will certainly work. Though voss at lower temps becomes almost lager like which will give this an interesting twist. Follow your taste buds :)
@@DavidHeathHomebrew - thanks so much. Giving this guy a go today! Fingers crossed. For your sodium met fruit wash in the bag - how much powder did you use (ratio to water). Or is it just an eyeball approach? Cheers
Great Aaron. This will vary depending how you buy it. Follow the products directions. Generally not much at all.
Fantastic recipe! ☺️ Question-what can be used as alternative to sodium metabisulfite to kill the potential bugs?? Cheers! 😊
There are various products out there available to wine makers. The easiest way is to check what is available in your own country.
@@DavidHeathHomebrew What about soaking it in Star San? It is food grade sanitizer, at the end...😇
That will just sanitize the bugs :)
Hey can you elaborate a little bit more on the trub comment? Exactly why you think trub + fruit is not good? I have always added fruit in primary and never had any issues.
Sure. It is common practice to add fruit in secondary. This is because most people find without it the flavours have an unclean taste to them.
I am about to transfer this beer to secondary. Since I am only keeping it in there for 2-3 days can I transfer it to my bottling bucket, the one with the spigot and bottle from there when I am ready?
Hi Sai, yes. No problem there, though adding bulk priming sugars later will be tricky for an even mix. Carbonation drops will be a better way.
Can i substitute the sodium metabisulphate for potassium metabisulphate, as this is all i have?
Yes, both of these chemicals will act to sanitise fruit. The sodium version is just more common and is available in tablet form.
@@DavidHeathHomebrew Thanks a million for the recipe and the information provided. Much appreciated!
Anytime Antony
Thanks for this David, the wife will be thrilled! She's been asking me to make a grapefruit IPA for ages, and I tried once but got absolutely zero grapefruit flavour... But now I might just be able to make it happen! Can I just ask - how many grapefruits did you use to make up your 760g? I'd imagine taking the pith off (!) reduces the weight quite considerably?
Great to hear Tom. Naturally it depends on the size but 3-4 is about right in my experience.
@@DavidHeathHomebrew Thanks David, very useful. Hope you've made a full recovery from recent illness and thanks again for another great vid.
Many thanks Tom, yes back to normal now thankfully :)
I needed 8 good sized grapefruits to get 900g of „meat“ for a 21l batch. Even though I froze it, most of the little „juice cells“ still didn‘t rupture, so I would suggest squeezing and/or pressing with sterilized paddle as per David’s mango pinapple raw ipa recipe (linked in one of the comments above…)
Grapefruits can certainly vary in size and flavour.
Hi David , do you press the fruit during fermentation ? Or will that produce to much grapefruit flavor.
With some types of fruit this can be beneficial. I do not find it to be worthwhile with grapefruit.
@@DavidHeathHomebrew thanks, going to brew it this weekend. I just prepared the grapefruit to be frozen. The fruit weight in the recipe is that before or after peeling? Because there is a big difference in weight 😁
Great Tom. This was the final weight but no worries if you are a little over or under.
hi david. so, if we can't dump trub, we're transfering to a secondary fv before fermentation is complete, right?
p.s. I have a 24l batch of this in the primary right now! 🤓 The sweet wort tastes almost like fruit juice, amazing!
Yes, I would recommend secondary as a risk free way. This beer just gets better :)
@@DavidHeathHomebrew I understand that you recommend a secondary if you can‘t dump. Usually one transfers to a secondary after fermentation has completed, but since you also recommend adding the fruit when about 5-10 points above FG, what I was specifically asking you to confirm, was that one would hence be transferring before fermentation is complete.
Yes, that is correct. It is really one of the few things I recommend secondary for these days.
Thanks David. I want to brew this soon. Can you provide hop weight?
I just provide hop IBU. The reason for this is that my hops alpha acid % is going to be different to yours and this is an area of big mistake for many in following recipes. So I do this to protect people from this mistake. If you follow my Brewfather link this will show you the full recipe with my weights and AA%. You should change this AA% and then adjust until the IBU level is the same. I covered this in this video:- “Brewing Beer Recipes For The Intended Result”
Hi David, how did you go at choosing the amount of grapefruit to add to fermentation (760g)?
I ran various small test batches to test and tweak various elements including fruit.
@@DavidHeathHomebrew ok, thank you. so quite empirical! I'm brewing a Cantaloupe IPA next weekend and am following your grapefruit IPA recipe for some guidance! Will let you know how it goes!
Sure is and really it changes with each fruit and recipe.
@@DavidHeathHomebrew Hi David, I was also wondering: were you able to quantify the impact of the fruit addition in increasing the ABV a little bit higher than the 6.3% from the recipe?
Yes, you could go a little higher but keep the same BU:GU ratio.
Bra video som vanlig og skal prøve med bær i år
Tusen takk, høres ut som en god plan :)
David, have you tried to ferment in a all in one sistem? There is easier to mantain higher temperatures, so I've been thinking about it
Yes, in fact I shared an example of this recently:- ua-cam.com/video/47APQMhMkOs/v-deo.html
Hi, at what temperature do you add the kevik yeast? I added mine at 35 c celsius. The beer turned out a brown colour. My equipment is closed system, maybe "hot side aeration". Trying to know what went wrong.
Hi, preferably at fermentation temp. There are two reasons you saw this colour change:- 1) Wild yeast 2) Oxidation, which is possible in a closed system if you splashed the end beer. There really is no HSA is home brewing. This is just a larger batch issue and was debunked many years ago.
@@DavidHeathHomebrew Thanks for information, probably the first reason, wild yeast. I didn´t notice a bad taste, only colour change.
Great :) Yes, wild yeast. Can be good or bad. When it's good reculture it :)
Which fermenter did you use in this video?
The Grainfather conical fermenter.
Hey David!!
Any tips on preparing the sodium metabisulfite solution? How much NaMeta and how much water??
Ive not used Nameta, does it not have any directions?
@@DavidHeathHomebrew and how much metabusulfite in your solution?
Not much at all, 0.116g per litre
Hi David, I can´t find sodium Metabisulfate but I can finf Candem tablets which is potasium Matabisulfate I undrestand. Will this be ok too? Thank you in advance.
Yes, they are the same thing 🍻
@@DavidHeathHomebrew Thank you 🙏🏻
🍻🍻🍻
David, Thanks for being a wealth of information. You say to rack to secondary, dry hop and add fruit before fermentation is complete - about 5-10 points from FG. What does or doesn't happen if I wait until fermentation is complete? I'm using both Voss and Verdant - the problem has become that I can't keep it cool enough and after 1 day fermentation is going crazy ...1.021 and temp has risen to 81F
Thanks Michael. If you wait till fermentation is complete you add more risk of spoilage.
David, great info.....again. For those of us that need to avoid grapefruit, are there any other fruits that would work with this recipe? Also, you mention below that we can co-ferment with Verdant and Voss. But the recommended temp changes from 95F (for the voss) per the recipe to 68-72F (for the Verdant). That 's a big swing. How do we get the most out of two very different optimal temp yeasts? Won't one temp (for one yeast) reduce the effectiveness of the other yeast? In your video on co-fermentation I thought that the yeasts should be "temp complimentary" to each other
Thanks Michael. There are many fruits that would work instead, pick something you like or stay with one. If you use the temp given in the recipe then you will get the esters from Verdant and will slow the voss down enough to obtain them and also the conditioning speed of voss. This has already been considered carefully. 🍻🍻🍻
Just a touch of redx would add a cool light red tint to play off the grapefruit.
Colour is certainly a fun thing to play with.
could you use grapefruit juice instead of the actual fruit? or will using the fruit give better flavor?
Fruit will be better Gil :)
Sorry David. I have another question. I want to use 2 all rounders for fermentation. I was gonna transfer to a clean fermenter to remove the thrub and you said I should do it in day 2? High Krausen? How can I transfer on day 2 if fermentation isn´t finished? Would that damage the process?
You would do this before you add the fruit. So this would be when you are close to the end of fermentation but not quite. This is fine :)
@@DavidHeathHomebrew thank you so much. 🙌🏼🙌🏼 First time using fruit. I am excited 😊.
David, thanks for another amazing recipe. Gonna try it this summer! I have one question - I do not have access to Campden tablets, but I bought "sodium metabisulfite" in powder form. I assume it the same, right? How much grams of that powder per liter of water you would use for soaking grapefruit? Thanks!
Thanks Alex. Not much at all, 0.116g per litre
@@DavidHeathHomebrew Thanks!
Anytime :)
@@DavidHeathHomebrew I just realized that 300grams I bought would last for ... I don’t know.. forever . Haha
Yes :) As long as you store it well :)
Fantastic guide, I love the look and sound of this recipe, the end beer also looked amazing! I will be brewing this very soon!
Many thanks Alan, I hope you enjoy it as much as I do.
Which/what kind of heating jacket are you using to maintain 35°C fermentation temperature?
I use either GF conical with its inbuilt heating or the Kegmenter with a heating wrap via a temp controller. Both units allow 35 as long as I have 20C ambient temps or more.
@@DavidHeathHomebrew I‘m just fermenting in a plastic 30l bucket...do you have a recommendation for some sort of generic heating thingie that could be wrapped around a bucket? cheers, -josh
Most of these types of products are unbranded. Check out what your local homebrew store can offer. Most will have a selection.
What is trub?
Waste products in wort such as fats, proteins and hops.
Hey David!! Great recipe, thanks for sharing! I do not seem to find a good calculator for IBUs on Whirlpool... can you please share how many grams of each hop (of the indicated AA) you added on Whirlpool? Thanks!!!!
Thank you. You will find the recipe in the videos description, which is found under the video on a desktop computer. There is also a link to the recipe on Brewfather, which estimates IBU from wp hops.
Hi David. Thanks again for the great tutorials.Just finished brewing an APA version of this recipe with my son. Sitting now with the gapefruit and a bag of POTASSIUM METABISULPHITE, as that is what they had at BryggSelv. Can I use this? Can you be more specific about "Treating with a solution for ten minutes..." What is the dilution rate? do I need to rinse it afterwards? Scared of killing the kveik! Thanks for your reply. Hilsen, Tom
Hi Tom, great to hear. Not much, 0.116g per litre of fruit. Be sure to leave this overnight before adding. This way it will not upset your yeast :)
I can definitely recommend juicing and using a peeler to get the outside of the peel. It's much easier and should yield the same results.
The trouble is it can lead to issues during transfers. This is why having larger pieces is used commercially and by experienced homebrewers.
Hi David, Thanks for sharing. This recipe looks amazing so I decide to brew it today, but now I have some concern about timing, just before the end of primary fermentation I will add the grapefruit, and them the Dry Hop? is like this?. Thanks for the clarification
Hi Renee, Great, yes that is correct. I hope you enjoy it :)
How bitter is this recipe? My taist buds seem to be much more sensitive to bitterness than others. In general anything over 20 IBUs is just too bitter for me. When I see a recipe for an IPA, I usually skip it as I know it will be undrinkable for me. Some others have said that the hazy NEIPA style is not as bitter as a normal IPA, even though the IBU numbers would suggest otherwise. I am wondering if that is the case in general, and have been wondering if I should try brewing a small test batch to see.
I like your recipes, and got a bit of useful information from this video about why one of my brews with a lot of blood orange had no orange flavor at all. Keep up the good work!
The thing to look at with all recipes is the BU:GU ratio. This is the true way to assess bitterness in general. I have a video about this for more information.However there are other factors. For example lactose will also lower bitterness, which I have used in this recipe to make it much more easy drinking. This is a little more bitter than an NEIPA but not by much.
Another great video david! Unsure if I'm keen to try a grapefruit IPA? Just made you NEIPA recipe which was a diaster of a brew that I will never recreate. But received great reviews. Thanks for sharing your knowledge and passion. Cheers 👍
Thanks Carl. What happened with your NEIPA brew? Maybe I can help you get it right for the next one?
You said you changed it to make it not so sharp or acidic. What did you change to remove that? Asking so I can add it back in, as I much prefer that. Thank you!
You can add in zest and more fruit for this effect along with having a suitable ph, though ive not found anyone so far that I have presented the two versions that preferred this version.
For Xmas I used 4 lemons in a wilko cevesa. It tasted nice but strange after watching this I now know where I went wrong. I didn’t remove the pith. Thank you for the great video. I will try this once I go all grain
Great, yes much better without the pith.
Nice video David! I have been working on some lagers for the summer months, but it sounds like I will need to add this recipe to the summer list. I have had issues in the past adding fruit to my beers, so I will give your process a try to see if I can finally make a good fruited beer. Thanks for sharing your cleaning method. Can I ask how many grapefruit you used in this batch? Thanks again for sharing a great sounding recipe. Cheers!!
Thank you. Yes fruit can go wrong, especially if you do not trub dump or use secondary. I used 3 grapefruit but sizes for sure will vary.
Awesome video thanks David. Can one not add 500ml of freshly squeezed Grapefruit.
Thank you :) Sure you can but the end result will not be as good, that you can be sure of.
This looks and sounds absolutely delicious! Just about to learn how to start brewing and when I get used to brewing a bit more I'll try this
Great. I have just started a new series called how to homebrew. Check the first part out here:- ua-cam.com/video/tuoRby1iLhc/v-deo.html
Why is it so vital to dump the trub when adding fruit? what impact will fruit + trub have on the beer?
It is common practice to add fruit in secondary. This is because most people find without it the flavours have an unclean taste to them.
30 min boil with pilsner malt isn't a possible way to get DMS?
Anyway i'm brewing this recepy reaally soon
No, not these days Manuel. The malt we use is very modified against this. Enjoy :)
That looks really good! I am now thirsty 🍻 cheers!!
Thank you :) Do let me know what you think of the finished beer :)
Well, so I brewed 21l of this. it tastes good and is a „beer“. However, I don‘t know if I made some major mistake but unfortunately I didn‘t get anything even remotely tropical out of it, and nobody can really taste the grapefruit (possibly just barely, if you know it‘s there…), it tastes like a nice pale ale, but nothing more. It was /so/ not tropical that I made new black&white labels that just say „pale ale“ to replace the red sunset on a tropical island „Copacobana Tropical IPA“ labels I had prepared before tasting…. Like I wrote earlier, the unfermented hopped wort tasted almost like fruit juice, so I was pretty excited, but all that aroma seems to have gotten bubbled away by the CO2 (is that a known and/or common issue?). The dry hops - which were few - don‘t seem to have been enough to recover the flavors. I already wrote that the grapefruit was mostly still intact after fermentation, so squeezing seems to me to be a must. Anybody else have a similar experience or might know what might have gone so wrong…I mean, nothing serious went wrong, because the beer is fine and tastes good, just not tropical nor fruity. The next time I‘d use a Hop Tea instead of the whirlpool hops which don‘t seem to contribute lasting flavor nor aroma and squeeze the grapefruit thoroughly. Thoughts?
We all taste things differently and hops can vary. I encourage people to use my recipe on the first brew and then, if needed, adjust to their taste for the brews after that.
@@DavidHeathHomebrew of course tastes and inoredients can
vary...do you think aroma can get "bubbled off" w/ the CO2 during fermentation? any other reasons you can think of, why I might have gotten such low utilisation? any mistakes I might have made?
Certainly it does, this is one of the advantages of pressure fermentation. Though I did not pressure ferment this one myself.
Well... we know what we’re brewing next don’t we! Looks great
Great :)
@David Heath. Thank you once again for sharing your knowledge with us. A quick question. I am unable to get the different hop varieties for this recipe and have a fridge full of Galaxy and Mosaic. Do you think the mosaic will overpower the grapefruit if I use only there two hops?
Thanks Nicholas. It is difficult to say for sure but perhaps make a smaller batch and see before committing to a larger one.
@@DavidHeathHomebrew Thank you David
No problem, anytime :)
I've been toying with a Blood Orange recipe and how to get the backbone right as well as the hop schedule. This looks like it would work great with blood orange, this will definitely be on my list when the blood orange season gets underway here in Australia in a couple of months time. Though, I don't think I can wait for blood orange to try it, and may sneak in this Grapefruit one soon. Cheers, David!
Thanks Craig. Yes, blood orange works very well. I would probably start off by using this recipe but add 10% more fruit. I believe this would work.
@@DavidHeathHomebrew ok, so add a little more fruit if using blood orange you say? Is that because you get more flavour out of grapefruit per weight than a blood orange? Cheers David!!
Yes but it is also because the flavour of a blood orange will not disrupt the balance as much as grapefruit.
@@DavidHeathHomebrew Fantastic info, thanks so much, David!
Thanks Craig.
Excellent recipe, I put the zest into the hopstand for the added grapefruit goodness. Just be sure to only zest the oil rich skin, not the pith.
Thanks Mel :) Try this recipe like this and let me know what you think:)
Oh I definitely will, cheers!
Thanks Mel :)
What is your view on using the zest of (in this case) the grapefruit, as opposed to the flesh of the fruit?
Fine if you enjoy it :)
@@DavidHeathHomebrew I'm just curious if using the zest instead would have a similar effect as it does with cooking, where you usually get a lot more 'kick' from using the zest compared to the flesh?
I tried this with zest and frankly most people preferred it as just fruit
Hey David. So, I bottled 21l of this today...it tastes pretty good even without the bottle conditioning, so I‘m really looking forward to the final product. However, I was pretty disappointed with the grapefruit utilization. Most of the little „juice cells“ in the fruit „meat“ in the hop sock were still intact despite freezing for three days, so that‘s a lot of flavor not getting into the beer. What would you think about squeezing the fruit in the sock above/into the FV when adding to burst more cells? I would be a little worried about increased risk of infection. I probably would buy a pair of disposable steril surgical gloves, to do it, I guess. Even though it didn‘t get into the beer, I did squeeze the hopsocks out, and got a glass of beer flavored grapefruit juice, which tasted good....it would be desirable to have that in the beer!
The other thing that‘s disappointing in general (not just for this recipe...) is how much fruit flavor from the hops was in the unfermented hopped sweet wort, and how much of that was lost during fermentation (I‘m guessing it gets bubbled off with the CO2...). Are you convinced that large whirlpool additions are better than large dry hop additions for imparting flavors and aromas?
Hi Josh, Ive used and demonstrated fruit squeezing in at least a couple of videos. Naturally its all about being clean and sanitary. I often use my hands but ive also shown how to do it with a brewing paddle. Its easy stuff :)
@@DavidHeathHomebrew hi dave. as always, thx for the quick reply. could you tell me the name of the videos demonstrating fruit squeezing with both hands and paddle? cheers!
Cheers. I believe this one:- ua-cam.com/video/_VuUsM1Kp6o/v-deo.html
@@DavidHeathHomebrew Thanks for the link! Great video and a real eye-opener…I‘ve never even heard of half of the brewing techniques in that video!
Cheers 🍻🍻🍻
Thanks for the recipie, it looks fantastic. How much ABV would you think the fruit adds? If I would co-ferment with verdant and voss, what temperature would you suggest?
The brewfather link I imported from you actually had both voss and verdant in it, and I thought it seemed a good idea.
Yes, it is something I left in because it worked very well when I tested it a few times. I decided to omit it from this video version though because Verdant IPA yeast has been very hard for many to obtain due to the huge demand for it. If using Verdant on its own or with voss kveik I suggest a starting temp of 20C that is risen over 3 days at the later stages of fermentation to 23C.
@@DavidHeathHomebrew Thanks alot, I really appreciate the answers, it means alot. Out of curiosity, how much ABV do you think the fruit contribute to? It feels like there is alot of sugar in it.
No problem. You can see the prediction by removing the fruit in Brewfather. Probably less than you imagine. Its main role is flavour and then colour :)
@@DavidHeathHomebrew Thanks. You're awesome.
How much SMB (Campton tablet) do you add for the grapefruit solution? Thanks for the recipe!
Rough rule of thumb usually is one tabet for 19L/5 gallons. For this I used less than half.
Thanks David... really appreciate your videos. I have been planning a 5 gallon grapefruit IPA using between 30+/- ounces of frozen, unsweetened, not from concentrate”, pasteurized grapefruit juice added to the kettle after a hop stand/whirlpool which would also accelerate the cooling process prior to pitching the yeast. While I know this is a different recipe/process than yours, do you see any drawbacks or problems with the amount of juice or the timing of its addition?
Personally, I never find as good a result with just juice in general, not just with grapefruit. I've tried even the more expensive juices also.
@@DavidHeathHomebrew not to beat a dead horse here this will be the first batch I’ve added fruit to and want to do it right ... do you just soak the grapefruit sections in a small batch of SMB and water (something like a 1/4 tab per gallon) for ten minutes then remove and transfer to the freezer?
No problem, I understand. Yes, exactly this. It provides reassurance :)
Thanks David!
Cheers Carl :)
David, you said you used acidulated malt to lower PH, what is target PH you are looking for?
Ideally for a beer like this between 5.2 to 5.4
Hi David have you ever tried with tinned grapefruit segments and freezing those?
I have used tinned fruit in general. The thing to be careful of is canned fruit that is set in a syrup. This can often disrupt the flavour. Other than that the fruit will have already gone through processes to keep it clean and sanitary.
@@DavidHeathHomebrew thats great thanks
Cheers :)