I did a saison long ago with kaffir lime leaves but didn't really taste them at all. The would probably go well with a ligtly hopped clean wheat beer. I would suggest maybe steeping a dozen or so leaves in near boiling water, then dumping the whole kit and kaboodle into the secondary with the beer.
I've been thinking about using these as well, especially after the success of a beer I made which included some lemon zest. I might consider doing something with lemongrass too. I'm hoping we're going to have weather like this all summer and I want to keep one or two lighter beers around.
I've read what people say about using the kaffir lime leaves and it seems like most people go with somewhere around 5 leaves for a five gallon batch. You might want to use more if you're hopping more heavily.
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Primary: Apfelwein
Secondary: nada
Kegged: African Amber Clone
On Tap: Dunkelweizen, Strong Irish Red
On Deck: Agave Wit, DC's RyePA, Belgian Blonde
Kaffir lime wheat beer?
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