It's very pale in color, crystal clear and definitely lightly hopped, with a light body but enough malt character to loudly declare that it ain't no BMC! I think the Safale S-04 gives it a touch of fruity and even floral flavor, but US-05 or Nottingham could be substituted if you want it squeaky clean. The lemon zest (I used fresh, off my tree) gives it a nice little bite that kind of compensates for the low IBUs, and plays off the citrusy notes from the Centennial & Cascade. Next time, I may skip boiling the zest, and instead steep it in some everclear. (Which is what I do when making limoncello.)
This recipe started life as a "housekeeping" brew, when I was clearing out some old supplies. I had the hops, a few pounds of extract, a bit of crystal and cara-pils and I threw in a pound of dextrose just to up the gravity a bit. I wasn't expecting much, but it was very nice...light and refreshing. I've since made two all grain batches, and it's a big hit with everybody who tries it. I took 2 liters to work today, and my co-workers made short work of it!
__________________ FERMENTING: Members Only Maibock, Apfelwein KEGGED / BOTTLED: Düsseldorf Altbier, Honeydripper Hefe, High Yellow Strong Belgian Ale, Irish Red Ale, Canned Heat Wee Heavy ON TAP: Ó Flannagáin Extra Stout, Squeeze My Lemon Summer Blonde, Apfelwein ON DECK: Munich Helles, Ó Flannagáin Extra Stout, Cold Shot ESB
Last edited by BlindLemonLars; 02-02-2008 at 07:53 PM.
I am going to give this one a try. I will report back here after I brew it.
I am thinking of doing a 10gal batch and dropping 04 and notty in and then I can compare the difference.
Do you add some lemon to your final product when you serve it?
Do you add some lemon to your final product when you serve it?
No, but my friend likes it with lime. Of course he's from Mexico City, and eats/drinks EVERYTHING with lime!
__________________ FERMENTING: Members Only Maibock, Apfelwein KEGGED / BOTTLED: Düsseldorf Altbier, Honeydripper Hefe, High Yellow Strong Belgian Ale, Irish Red Ale, Canned Heat Wee Heavy ON TAP: Ó Flannagáin Extra Stout, Squeeze My Lemon Summer Blonde, Apfelwein ON DECK: Munich Helles, Ó Flannagáin Extra Stout, Cold Shot ESB
Made BlindLemonLars' Squeeze My Lemon Summer Blonde yesterday. Pitched Nottingham yeast this a.m. before leaving for work. Got home tonight and had good fermentation going on. The smell of lemons is incredible. I did my first batch sparge on this beer and while I was short a little on sparge water amount I was still able to hit O.G. of 1.043. Boiled 5 gallons down to 4 but added 1 gallon of spring water to the carboy for 5 gallons. Not sure how this will affect the wort but looking forward to it anyway. I used 2 oz. of dried lemon peel along with zest from 5 lemons in the boil at 10 minutes. I will try to remember in two weeks to post a comment on the taste when I rack into secondary.
That's great, I'm pleased somebody is taking a stab at my recipe! Yes, please let us know how it turns out. I just blew out my last keg a few days ago, and am already missing it. If circumstances allow, I'll be brewing another batch this weekend, to have it ready for summer pool parties.
I should clarify my recipe...the 2oz of lemon zest is FRESH zest, not dried peel. Something tells me your beer is going to be much more lemony than mine, which has just a hint. Still, I bet it will be great!
__________________ FERMENTING: Members Only Maibock, Apfelwein KEGGED / BOTTLED: Düsseldorf Altbier, Honeydripper Hefe, High Yellow Strong Belgian Ale, Irish Red Ale, Canned Heat Wee Heavy ON TAP: Ó Flannagáin Extra Stout, Squeeze My Lemon Summer Blonde, Apfelwein ON DECK: Munich Helles, Ó Flannagáin Extra Stout, Cold Shot ESB
Next time, I may skip boiling the zest, and instead steep it in some everclear. (Which is what I do when making limoncello.)
Okay, scratch this idea...save the everclear and lemon zest for limoncello. I tried it with my last batch, and now I have 5 gallons of beer that tastes like lemon cake.
It's actually not all that bad, just not nearly as good as my previous batches, which had the most subtle hint of lemon. This one SCREAMS lemon, where the other ones whispered. Next time, the zest is going in the boil, where it belongs.
__________________ FERMENTING: Members Only Maibock, Apfelwein KEGGED / BOTTLED: Düsseldorf Altbier, Honeydripper Hefe, High Yellow Strong Belgian Ale, Irish Red Ale, Canned Heat Wee Heavy ON TAP: Ó Flannagáin Extra Stout, Squeeze My Lemon Summer Blonde, Apfelwein ON DECK: Munich Helles, Ó Flannagáin Extra Stout, Cold Shot ESB
I'd think you'd need at least a few more...it took several lemons to harvest enough zest for this recipe. Remember, you're just shaving off the outer layer, leaving the white behind.
In my experience, lime zest is much more bitter than lemon. In the context of a beer that might work out OK, but I've never tried it. I did try making limoncello (which I make all the time with lemons) with lime zest, and it was undrinkable.
__________________ FERMENTING: Members Only Maibock, Apfelwein KEGGED / BOTTLED: Düsseldorf Altbier, Honeydripper Hefe, High Yellow Strong Belgian Ale, Irish Red Ale, Canned Heat Wee Heavy ON TAP: Ó Flannagáin Extra Stout, Squeeze My Lemon Summer Blonde, Apfelwein ON DECK: Munich Helles, Ó Flannagáin Extra Stout, Cold Shot ESB
All-Grain - Squeeze My Lemon Summer Blonde
just to up the gravity a bit. I wasn't expecting much, but it was very nice...light and refreshing. I've since made two all grain batches, and it's a big hit with everybody who tries it. I took 2 liters to work today, and my co-workers made short work of it! 
I did my first batch sparge on this beer and while I was short a little on sparge water amount I was still able to hit O.G. of 1.043. Boiled 5 gallons down to 4 but added 1 gallon of spring water to the carboy for 5 gallons. Not sure how this will affect the wort but looking forward to it anyway. I used 2 oz. of dried lemon peel along with zest from 5 lemons in the boil at 10 minutes. I will try to remember in two weeks to post a comment on the taste when I rack into secondary.
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