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Old 02-27-2011, 04:24 AM   #1
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Default Cilantro Lime Wheat Beer

I'm working on making this badboy. I want it to be a refreshing summer drink. Here's the recipe that I've come up with thus far.

Cilantro Lime Wheat Beer
American Wheat or Rye Beer


Type: All Grain
Date: 2/24/2011
Batch Size: 5.00 gal
Brewer: Lenny
Boil Size: 5.72 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 80.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.00 lb Pilsner (2 Row) UK (1.0 SRM) Grain 57.14 %
3.00 lb White Wheat Malt (2.4 SRM) Grain 42.86 %
1.00 oz Cascade [5.50 %] (60 min) Hops 21.3 IBU
0.50 oz Cascade [5.50 %] (20 min) Hops 6.5 IBU
0.50 oz Cascade [5.50 %] (5 min) Hops 2.1 IBU
2.00 oz Lime Peel (Boil 5.0 min) Misc
5.00 oz Cilantro (Boil 5.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale



Beer Profile

Est Original Gravity: 1.042 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.14 % Actual Alcohol by Vol: 0.65 %
Bitterness: 29.9 IBU Calories: 43 cal/pint
Est Color: 2.6 SRM Color: Color



Now, I'm not quite sure what to do with the cilantro. I'm thinking I'm just gonna throw it in at flameout. Either that or I could put the spice in after fermentation is over to "dry hop" or I could also make a tea and add it. I was wondering if anybody has used this spice in beer with any success and maybe had any suggestions.

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Old 02-27-2011, 11:54 AM   #2
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You really have to be a fan of Cilantro. You'd probably get the most nose from dry hopping.

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Old 02-27-2011, 12:13 PM   #3
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It's actually really hard to get a good flavor extract from cilantro- the tastiest compounds volatilize incredibly easily- even food scientists haven't nailed this one yet, from what I understand.

I think you'd have to add it at serving to get good cilantro flavor.

Coriander is of course different (though from the same plant), but maybe it can provide the nice rounding out flavor you want with the lime?

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Old 02-27-2011, 12:55 PM   #4
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I brew a Saison du BUFF clone and I add all my herbs at the whirpool stage.

5oz seems like a lot as well.

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Old 02-27-2011, 02:01 PM   #5
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Maybe "dryhop" with the cilantro? Probably a better option would be to add a fresh sprig of cilantro to the glass at serving time. The flavor/aroma component of cilantro is a gas at room temperature, so boiling - even for a short period of time - will be counterproductive.

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Old 02-27-2011, 02:51 PM   #6
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Brewtimore- how did the saison du buff come out? Care to share a recipe?

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Old 02-27-2011, 02:56 PM   #7
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Quote:
Originally Posted by skeezerpleezer View Post
Brewtimore- how did the saison du buff come out? Care to share a recipe?
I will put it into the Brewtarget Program so I can give you more details on the specs of the brew. I will post it on this thread in a couple minutes.

http://www.homebrewtalk.com/f36/sais...f-help-199452/

To be honest, I have never put a recipe on the forum because I am not overly confident in people copying my work. But this one I have brew 4 times successfully, I think its time.
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Old 02-27-2011, 03:05 PM   #8
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Thanks for the input guys. Has anyone actually used this particular herb and seen how it came out? Must not be a good candidate for beer because I haven't seen anywhere where someone actually used it and posted their results.

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Old 02-27-2011, 03:20 PM   #9
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Thanks. May have to give that a shot.

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Old 12-29-2011, 12:50 AM   #10
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How did this come out? I saw the recipe in BYO, although they say the OG is1.066, FG 1.017, SRM of 97!

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