Im thinking about taking charge of my stepdad's brewing equipment and making a pale ale with a hint of lemon in it. Anybody have ideas on how to go about this? Because I sure as hell don't. Thanks in advance.
Um.... add some lemon juice when bottling??? Or lemon extract??? You may need to play around with the exact quantities to make it taste the way you like. Or on the other hand, if you just want a pseudo-citrusy character without using actual lemons, you could try using a high amount of Cascade or other citrusy hop varieties in the flavoring or dry hopping phases of the brewing process. Some hops are known to have a grapefruity character (unfortunately, I don't know what kind they are offhand, but ask around if you're interested). Add them in the last 10 minutes of the boil for flavoring, or add them after the boil for aroma. Just a few ideas.
i've done belgian witbiers using dried bitter orange rind as an adjunct to the wort during the boil. definitely added a hint of citrus tang to the finished product.
"White Trash" wrote in news:DkUkc.67518$G snipped-for-privacy@nwrddc02.gnilink.net:
I have done several fruit brews with good success. I will usually add fresh fruit to secandary fermenter. There are differing opinions as to what tratments are necessary to the fruit. Some say that no tratment is necessary because the beer itself will steralize the fruit. Other recipies call for the fruit to be copleatly stewed before adding to the brew. I have found that a good blanching will usually suffice.
My two favorite fruit brews so far have been a pineapple pale ale and a dark weat with cherry.
As for using a bottle of lemon juce. Stop to think that you are investing 6 -8 hours of your time and $20 - $30 in ingreadents. Take the extra time and the extra dime to squeeze some real lemons.
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