xxHelderxx
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- Jul 2, 2006
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Hey dudes-
I'm brewing up a modified version of BierMuncher's SWMBO slayer tonight and wanted to get some feedback. Here's my grainbill:
7# 2 Row
4# Red Wheat
.75# Flaked Oats
.50# C10
.25# CaraVienne
1.25oz Williamette @ 60m (28IBU)
WLP500 Trappist Yeast
I increased the hops slightly to balance out my added grain (wanted to boost the abv slightly but keep the balance)
I was also thinking of adding either coriander or lemon balm to the end of the boil, or both. I'm thinking with the fruity esters the WLP500 throws off, a subtle lemon aroma/flavor could compliment this recipe nicely. However, *subtle* is the key word and I'm hoping some people can share their findings/experience in brewing with lemon balm. Is .25oz at flameout good? too much?
I'd like the yeast to do most of the flavor contribution so I'm just hesitant to add a lot, I dont want a PineSol beer!
Thanks!
My question specifically is regarding to lemon balm
I'm brewing up a modified version of BierMuncher's SWMBO slayer tonight and wanted to get some feedback. Here's my grainbill:
7# 2 Row
4# Red Wheat
.75# Flaked Oats
.50# C10
.25# CaraVienne
1.25oz Williamette @ 60m (28IBU)
WLP500 Trappist Yeast
I increased the hops slightly to balance out my added grain (wanted to boost the abv slightly but keep the balance)
I was also thinking of adding either coriander or lemon balm to the end of the boil, or both. I'm thinking with the fruity esters the WLP500 throws off, a subtle lemon aroma/flavor could compliment this recipe nicely. However, *subtle* is the key word and I'm hoping some people can share their findings/experience in brewing with lemon balm. Is .25oz at flameout good? too much?
I'd like the yeast to do most of the flavor contribution so I'm just hesitant to add a lot, I dont want a PineSol beer!
Thanks!
My question specifically is regarding to lemon balm