Well, I was thinking of zest or peel as “fruit” in general. I suppose a purée would technically be considered adding fruit. I have a milkshake NEIPA recipe that includes tangerine zest. It’s awesome.
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Water Chemistry for Juicy Beers
- Thread starter Alex P
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Reading this I will have to try this 3:1 NEIPA water profile on next hoppy Blond just to see what this is all about...
@Craigerrr if it's juicy that beer looks on the money to me!
As for fruit passionfruit pulp added 530g in latest Hoppy Blond I recon that's enough let's hope my whirlpool pasturisation method works fingers crossed.
@Craigerrr if it's juicy that beer looks on the money to me!
As for fruit passionfruit pulp added 530g in latest Hoppy Blond I recon that's enough let's hope my whirlpool pasturisation method works fingers crossed.
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Sample tasted pretty phenomenal, it is crashing right now, hope to be having a pour from the keg by Wednesday. Grain to glass 8 days.
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I'm seeing many different water profiles for juicy NEIPA's and now I'm confused. What is a good water profile for a juicy NEIPA? Here's what I was going to use for my next beer. Ca+2 = 60, Mg+2 = 5, Na+ = 10, Cl= 95, SO4 = 55. To get here from my water, I need to add the following: 1g = Gypsum, 5.5g = Calcium Chloride, 2.6g = Epsom Salt. What so you guys think?
Moe, Larry, The water!
Moe, Larry, The water!
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I really depends on how you like your mouthfeel, creamy or crisper, kind of malty too or only hoppyI'm seeing many different water profiles for juicy NEIPA's and now I'm confused. What is a good water profile for a juicy NEIPA? Here's what I was going to use for my next beer. Ca+2 = 60, Mg+2 = 5, Na+ = 10, Cl= 95, SO4 = 55. To get here from my water, I need to add the following: 1g = Gypsum, 5.5g = Calcium Chloride, 2.6g = Epsom Salt. What so you guys think?
Moe, Larry, The water!
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I personally think that is a good profile, 2:1 CL:S04. If you want more haze, and juice, maybe go 3:1.I'm seeing many different water profiles for juicy NEIPA's and now I'm confused. What is a good water profile for a juicy NEIPA? Here's what I was going to use for my next beer. Ca+2 = 60, Mg+2 = 5, Na+ = 10, Cl= 95, SO4 = 55. To get here from my water, I need to add the following: 1g = Gypsum, 5.5g = Calcium Chloride, 2.6g = Epsom Salt. What so you guys think?
Moe, Larry, The water!
