After drinking a bottle of Sam Adam's Costal Wheat I now think I would like to try to start brewing with lemon, but I have a few questions about using this tart citrus. Personally I love lemon (use to eat lemon wedges whole as a kid), but I am not sure of the do's and don'ts for using it. For example is Lemon only usable in a Hefeweizen and other wheat beers? Could it be used in a blonde ale? Is lemon or citrus in general only used in pale to blonde beers?
Also, what is the best way to infuse the flavor in the beer? I have read a few recipes indicating that you put the zest in the boil, but I have also head that you want to throw zest in the carboy after your fermentation is just about done.
Would the lemon juice ever be used, I've read a lot about zest and peel, but nothing about the juice.
Finally what quantities would you use the zest or juice in the boil or the carboy. I defiantly want to try some experimenting but really don't want to shoot in the dark. Thanks!
Also, what is the best way to infuse the flavor in the beer? I have read a few recipes indicating that you put the zest in the boil, but I have also head that you want to throw zest in the carboy after your fermentation is just about done.
Would the lemon juice ever be used, I've read a lot about zest and peel, but nothing about the juice.
Finally what quantities would you use the zest or juice in the boil or the carboy. I defiantly want to try some experimenting but really don't want to shoot in the dark. Thanks!