Inspired by Hop Back's 'Taiphoon' I want to have a go at brewing some lemongrass & coriander beer. The bottle helpfully lists barley and wheat malts, Golding and Pioneer hops, lemongrass and coriander as the ingredients but of course no quantities. I thought I'd start with a pale ale recipe and then add the lemongrass at the secondary fermentation stage. Does that seem about right? Any suggestions as to how much to add?
Just taking a wild guess here, but it seems to me more like a Belgian wit ale than a pale ale. I'd probably add some lemongrass to the boil as well as adding some to the secondary. How much, I'm not sure. You may need to experiment a few batches before you get what you're looking for. Good luck!
Just a little in the boil as a start. I'd go with a wheat vs. a pale ale as a basis for the wort. Maybe 1/2 the volume of wheat for effect on the first run?
Then taste the beer as you transfer from primary to secondary. At that point you can dry hop with more lemon grass and now you do 2x the volume you used in the boil.
Never did one but will try as something different.
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