MOSAIC IPA but with a fruity twist

Discussion in 'General Recipe Discussion' started by kimosabby, Jan 8, 2019.

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  1. Jan 8, 2019 #1

    kimosabby

    kimosabby

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    Gents,

    I'm doing my second all grain brew and bought a crafty brews Mosaic pack. It came with:

    4.3kg Maris otter
    940g Vienna Malt
    188g Cara Malt
    75g Cascade
    80g Mosaic

    I want to add more citrus and grapefruit more like a Brewdog Elvis Juice. How can I increase citrus and grapefuit? Peel of both fruits in there or other adjuncts? If using fruit how do you prepare/use?

    many thanks
     
  2. Jan 8, 2019 #2

    Nicks90

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    You could add some admiral and citra hops as a dry hop to add orangy and zesty flavour

    Edited to add, chuck in some cascade too if it's full on citrus you're after
     
  3. Jan 8, 2019 #3

    GerritT

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    IF I'd add citrus, I'd add the peel at the end of the primary fermentation. Early fruit will do stuff with the pH and the fruit sugars will be included in the fermentation. Wouldn't do it in my second AG.

    Equinox has a citrussy aroma, Citra too (but too easy), Amarillo (not to my taste) and Willamette (no experience sadly: the plant died :( ).

    Here a chart-sort of thing: https://external-preview.redd.it/8C...bp&s=b38dbb3e9034f8f7c8d7e304e8b2d7c5d8fdb92a
     
  4. Jan 8, 2019 #4

    kimosabby

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    thanks for that gents; will try combination of dry hop and peel. When using peel what are the rules/prep?
     
  5. Jan 8, 2019 #5

    the baron

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    Just an idea I added 2 ltrs of pineapple juice to one of my tropical style brews and it came out good apart from it was like a neipa that is cloudy. Why not try some grapefruit juice instead?. I since thought maybe if I added pectolase to it it would maybe help with the cloudiness but don't 100% know until I try it next time. By the way I added the juice to the fermenter before pitching
     
  6. Jan 8, 2019 #6

    kimosabby

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    regarding the juice what was the size of the brew when you used 2l of juice. For give me ignorance but whats the role pectolase plays?
     
  7. Jan 8, 2019 #7

    the baron

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    it was a standard 23l (21ltr brewed + 2 ltr of juice) batch as I said i brewed the beer as normal and when it had cooled added the 2 ltr of juice before pitching. If you do not mind it being cloudy and I think you will be chucking plenty of hops in so it probably will be cloudy anyway. Mine also was well hopped with nelson savin, huell melon and cascade so that probably added to the cloudiness put it like this I will be doing it again
     
  8. Jan 8, 2019 #8

    kimosabby

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    how much did the juice influence the taste? Also did you use pellet for dry hopping as opposed to leaf?
     
  9. Jan 8, 2019 #9

    dan125

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  10. Jan 8, 2019 #10

    Ghillie

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    Peel of three grapefruits and the juice of one soaked in vodka for 5 days (enough vodka to cover all the peel. Dump it all in like a DH.

    A friend of mine advised this procedure, he made an Elvis juice clone and was very happy with the results. I'm yet to try it myself mind you.
     
  11. Jan 8, 2019 #11

    kimosabby

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    whats the idea with the vodka?

    Also when you use peel do you just peel off the fruit and dump in FV
     
  12. Jan 8, 2019 #12

    the baron

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    It was nice and juicy and it did compliment the hops I used without overpowering them seemed well balanced to me. I gave a friend 12 bottles all different brews for Crimbo and they said that was their fave
     
  13. Jan 8, 2019 #13

    GerritT

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    I second, and I'd try to stay away from the white bitterness, and use a zester: https://www.amazon.co.uk/dp/B001E4G866/?tag=skimlinks_replacement-20 Dump in a tupperware container, submerge in vodka or everclear (3 days should do it, to sterilise it) and add late as if it was a dry hop.
     
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  14. Jan 8, 2019 #14

    Ghillie

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    The vodka will sanitise the fruit and kill any potential bugs. That's what a lot of guys do to minimise infection.

    You can dump the peel in or you can zest it first and then chuck the peel and the zest in. Chuck it into the vodka and then the beer though!

    People recommend to remove as much of the pith as possible though, as apparently it can impart harsh bitterness.
     
  15. Jan 8, 2019 #15

    kimosabby

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    keep the vodka peel in fridge a presume?

    was it a 23l brew?
     
  16. Jan 8, 2019 #16

    Ghillie

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    Damn, my post looks like I'm copying you now:laugh8: Wish I'd gotten there first!
     
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  17. Jan 8, 2019 #17

    Ghillie

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    Yes and yes.

    As I've said though, I've no experience of doing this - but I asked loads of questions and I'm regurgitating his answers to you:laugh8:
     
  18. Jan 8, 2019 #18

    Nicks90

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  19. Jan 8, 2019 #19

    pvt_ak

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    I add 1L of grapefruit juice (frozen) at flameout.
    Works a treat and helps to chill.
     
  20. Jan 8, 2019 #20

    kimosabby

    kimosabby

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    alot of good stuff in there thabnks gents; might try a couple of different batches from one boil try and understand where the influences come from
     

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