yuzu is a great little japanese fruit - very aromatic, somewhere between a lemon and a mandarin. i am planning a yuzu ale and wondered if anyone has any advice for what quantities and at what stage to use it. am going to be using mainly the juice with a bit of the peel thrown in for good measure. plan is to chuck it into the secondary, using about a litre of juice in a 20 litre batch.
basic recipe is a light/wheat malt extract, a bit of crystal malt, with some nugget hops for bittering in the boil and some cascade for aroma and dry hopping... plus, of course, the yuzu... am hoping for a nice refreshing fruity summery golden ale, zesty and tangy and crisp but with the flavours in the background and not too over-powering (ie not a sickly sweet fruit beer).
anyone any thoughts on things like how much hops to use? am thinking the fruit flavours will clash with the bitterness if i use too much hops. any other tips/thoughts much appreciated.