Fruit Beer Citrus Blonde

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dbennett78

Well-Known Member
Joined
Apr 6, 2009
Messages
93
Reaction score
9
Recipe Type
All Grain
Yeast
US-05
Batch Size (Gallons)
5
Original Gravity
1.052
Final Gravity
1.006-1.010
Boiling Time (Minutes)
60
IBU
15
Color
12 SRM
Primary Fermentation (# of Days & Temp)
2 weeks@63-65
Tasting Notes
Great Summer Beer. May reduce the lemon next time
10# 2-Row mashed at 154F at water to grain ratio of 0.33 for an hr, then 1 batch sparge at 170 to get to volume

1 oz Saaz hops at 60 min boil
1 oz Cascade Hops at 5 min

Zest from 4 lemons and 4 limes (soaked in a bit of vodka overnight in fridge to "sanitize") at flameout.
 
what type of malt is this? 10# 2-Row? never heard of it.... does it have a name (like crystal malt)?

thanks!
 
10# 2-Row mashed at 154F at water to grain ratio of 0.33 for an hr, then 1 batch sparge at 170 to get to volume

1 oz Saaz hops at 60 min boil
1 oz Cascade Hops at 5 min

Zest from 4 lemons and 4 limes (soaked in a bit of vodka overnight in fridge to "sanitize") at flameout.

So is the zest strained out when added to the primary then?
 
Not sure on the extract conversion. I have since gotten rid of the zest addition at flameout and moved it all to "dry hop" in the keg. Gives much more aroma and flavor. You could also do it in your primary/secondary depending on how you prefer to "dry hop".
 
According to Beersmith 7# of Amber will get you close to gravity and color. Add some specialty grains (1# crystal 20) finish like any extract brew day.
 
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