« Last post by lindak on April 27, 2017, 10:37:49 PM »
ok true confessions-- I am a long time IPA drinker and brewer going back to the mid-90s-- yet my summer go to for the last few years was Harpoon Big Squeeze- grapefruit wheat beer. I often travelled past the brewery and grabbed a keg or two. It is now discontinued-- and I am about to try to brew an equivalent tomorrow. From what I can gather, their process for kegged beer was unpasteurized with grapefruit puree added after fermentation. The beer was really like drinking a shandy of wheat beer and pink grapefruit juice.
I have their grain bill percentages and know it was 155 gallons of puree to a 120 barrel batch. I have my grapefruit puree and I am going to do some samples in the 5 oz per gallon range. This is going to be cold crashed, add the desired puree level and right to the keezer. The grapefruit was was definitely not fermented. This is definitely not one to bottle without a strategy to pasteurize.
Somewhere on the web I saw a grapefruit shandy that was trying to clone a Pennsylvania brewery grapefruit shandy. I can't locate it now, but I think they added juice after fermentation and then kegged.
I don't know the brew your spouse likes-- but I did enjoy this wheat beer w a bright grapefruit flavor. The grapefruit ipas, I've had are more about flavors of peel or fermented fruit sugars.