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Old 05-17-2010, 03:25 PM   #1
HebrewPaleAle
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Default What part of the lemon to use?

I'm adding lemon flavor to a beer in the secondary. I want to add some tart lemony goodness. Now what part of the lemons should I use? Carefully peel the zest and throw it in there. . . or chop up about 9 lemons and toss them in? Or even peel them completely and chunk the skinned fruit in? Ideas? Suggestions?

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Old 05-17-2010, 03:49 PM   #2
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I use lemon zest in my lemon beers, but I boil them with the beer for the last 15 min. Good luck!

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Old 05-17-2010, 04:05 PM   #3
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I use every part of the lemmon except the "white stuff" in my summer ale. Five minutes boil.
Actually in this beer I use 1 lemmon and 3 oranges.

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Old 05-17-2010, 05:38 PM   #4
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it's already in the primary. I am just trying to figure out what part I should put in the secondary. I was thinking that putting three or four lemons without the "white stuff" so zest and all in a grain bag and hope for the best. Any other suggestions since putting in the boil is a no go. Also how many should I use?

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Old 05-17-2010, 05:55 PM   #5
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I would boil some zest in a small amount of water for 5 minutes or so and add that to the secondary. Add it slowly and taste until you get your desired level of lemon flavor.

Edit: I've never used lemon zest but 2 oz should probably be enough, just remember to add it slowly.

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Old 05-17-2010, 09:12 PM   #6
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If you are just adding lemon at secondary, I would probably try real lemon juice.

I use the whole lemon when making my lemon ale. Zest for last 15 minutes of the boil and then quarter the remainder of the lemons for the primary.

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Old 05-17-2010, 09:16 PM   #7
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Use lemon zest. Boil it for 5 min as stated above. To zest it, either use a zester, or something like a cheese grater, and just rub the lemon on it to take the yellow part of the peel off. Use the freshest lemons you can, and for a nice hint, use about 1 lemon per 2 gallons. (for light summery beers. <1.035 SG) Again stronger the beer the more lemon you need.

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