bigears
Well-Known Member
Inevitably someone is going to say ANY lemongrass is too much
But anyway...
I brewed a wheat beer last year which was something akin to a witbier although a little darker, and included no unmalted wheat. I included coriander, orange peel and a little ginger, pitched T-58 yeast and it worked out quite well. I have a notion that lemongrass might work well in this beer but I'm unsure of how much to add, when to include it in the boil and whether I'll need to add more in secondary. I'm looking for a noticeable taste/aroma but I don't want it to overpower the beer.
The recipe will be more or less 50/50 pale malt/wheat malt or could well be Wheat DME and a little CaraPils if time is a factor. I'll probably hop with Amarillo & Styrian Goldings to get a little citrus hint from the hops, I reckon it will be in the region of 15 to 20 IBUs.
Any thoughts, tips, experiences to share?
But anyway...
I brewed a wheat beer last year which was something akin to a witbier although a little darker, and included no unmalted wheat. I included coriander, orange peel and a little ginger, pitched T-58 yeast and it worked out quite well. I have a notion that lemongrass might work well in this beer but I'm unsure of how much to add, when to include it in the boil and whether I'll need to add more in secondary. I'm looking for a noticeable taste/aroma but I don't want it to overpower the beer.
The recipe will be more or less 50/50 pale malt/wheat malt or could well be Wheat DME and a little CaraPils if time is a factor. I'll probably hop with Amarillo & Styrian Goldings to get a little citrus hint from the hops, I reckon it will be in the region of 15 to 20 IBUs.
Any thoughts, tips, experiences to share?