Trippy

AGbrewer · Mar 9, 2021

So this is my 7th iteration of this beer. Trying to nail it down. Have a few questions.

Any thoughts on how to get some sweet fruit flavors (not grapefruit, lemon, or lime) into this beer with hops or yeast? Looking for a sweet orange with some vanilla and banana notes (Maybe a Hefe yeast and a Belgian Yeast combined)?
Using Rolled Oats to give a little body while still having it dried out a bit at 1.006 FG, thoughts?
Using GP as the base due to having a bag on hand, good or bad?
I could dry hop with either Mosaic or Nelson Sauvin. Which one and why?
How long to dry hop?

https://www.brewersfriend.com/homebrew/recipe/view/1126930/trippy-007

Nosybear · Mar 10, 2021

If you want sweetness, take the sugar out! Sugar dries out the beer and contributes no sweetness, in fact, there is no sugar (to speak of) in fully fermented beer unless you add something like lactose (unfermentable). Sugar, paradoxically, makes your beer less sweet. When we take a sip of beer, the amylase enzymes in our saliva break dextrines down to sugars, causing the perception of sweetness. So mash at a higher temperature to emphasize dextrines if you want sweetness in your beer!. The Hefeweizen yeast will give you some banana flavors, the Belgian provides phenolic flavors in addition to some banana esters. Also, English yeasts throw more fruity esters than you'd imagine - you can get some real fruit bombs out of them.

GFHomebrew · Mar 10, 2021

Nelson will give you reminiscent of white grape. I get some lovely fruityness from mosaic. Some Kviek yeasts can throw some fruity flavours Framgarden and Hornindal are two I've had success with.

J A · Mar 10, 2021

Magnum for bittering, Simcoe at 10 minutes and Mosaic in the whirlpool - big Tropical Live-Saver notes.

US-05 dry yeast fermented at exactly 64 degrees gives me huge peach flavor.
T-58 dry yeast gives a lot of fruit flavor when fermented above 68 degrees.
K-97 dry yeast fermented above 60 degrees is great for a light sweetness - pear, white grape - that can really enhance fruit notes from the hops.
Wheat in the grist with a ferulic acid rest will add some spice notes that can help with the perception of sweetness.