I'm hoping to make my first Lemon Lager this weekend, and I'm looking for an idea on how much lemon zest adds to the flavor.
From what I've read I plan on putting about 2 lemons worth of zest at or near flame-out. I'm doing a 5.5 gallon batch. I would like a noticeable lemon background, not too strong but definitely there.
How much should I use and is there a prime time to add?