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Old 05-28-2011, 05:56 PM   #1
JonClayton
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Dec 2009
Anderson, South Carolina
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Going to do a lenongrass Ginger wheat this afternoon, what's the best way to use the fresh lemongrass? I am thinkIng peel the stalk and add at flameout?

 
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Old 05-28-2011, 10:07 PM   #2
mummasan
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Feb 2007
O'ahu
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I make a small bundle - fold it over and tie it up - then add at 20 minutes but you can add whenever. I even put some in the mash once.
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Old 05-28-2011, 10:20 PM   #3
Clann
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Jun 2010
Edmonton Ky
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when you cook with lemongrass you hafe to bruise it (hit it with the back of your knife)
to release the flavors. might help to get the lemon out.

 
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Old 06-01-2011, 11:17 PM   #4
Seakow
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May 2011
Kansas City, Kansas
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Keep us updated on this, I'd like to try it if it turns out well.

 
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Old 06-03-2011, 02:58 PM   #5
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I actually soaked a small bunch, roughly chopped, in a small amount of vodka to sanitize and then added it to my secondary. I was pretty happy with the results.

just a thought.
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Old 06-03-2011, 06:19 PM   #6
omockler
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Nov 2010
Indianapolis, IN
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I put mine in a grain bag and added them at flame-out then I moved the bag to primary after transferring the wort. It turned out pretty well but was a little strong on the lemongrass flavor. If I did it again I would make sure I could get the bag out after 3 or 4 days.
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Old 06-16-2011, 02:01 PM   #7
JonClayton
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Dec 2009
Anderson, South Carolina
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Update: For a 5 gallon batch I ended up using a basic Belgian Wit recipe minus the orange/coriander additions. Yeast of choice was Wyeast Belgian Wit.

I added 5 cubes of candied ginger with 15 minutes left in the boil. I ended up taking one stalk of lemon grass (one whole piece, not one of the small stalks coming off the piece) and peeling off the outer layer. I chopped it up into smaller pieces and brushed it with the back of my knife. I dropped this into the hop bag with 10 minutes left.

One thing I noticed is that the cubes of candied ginger did not dissolve as I expected during the boil, so transferred them to primary as well. After 3 weeks in primary they still did not completely dissolve, but were gone for the most part.

I kegged the beer Sunday and had my first sample yesterday. The lemongrass did not come through as much as I had hoped, next time I will at least double the amount and play around with how I add it to the boil, time etc. I may even add some to primary similar to what is suggested above. The ginger flavor is there, but not as strong as I had hoped. Next time I will experiment with adding a bit more earlier in the process, or perhaps experiment with fresh ginger? All and all not a bad brew, wish the flavors had came through a little more but its definitely crisp and refreshing which is all that matters when its 95' out

 
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Old 06-17-2011, 02:03 PM   #8
LiverDance
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Aug 2008
Halifax, Nova Scotia
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I find adding ginger works like adding hops. Drop them according to time in boil based on what you want, bittering, flavor, and aroma. In my lemon and ginger wit (5gal) I add 1oz every 15mins (60,45,30,15,0), this has worked out great for me.

 
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Old 02-12-2012, 07:53 PM   #9
Terpbax
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Aug 2011
austin, tx
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Had anyone tried dry hopping with lemongrass? I just moved a basic saison to the secondary and was thinking of adding some for extra flavor.

 
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Old 08-01-2014, 02:17 PM   #10
Gus_13
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Bumping an old thread. I'm going to try some lemongrass in my next saison. Anyone got any feedback of recent usage? 3711 yeast and a basic recipe like the below. This is my base saison for every experiment now. Does amazing with a Brett secondary.


Recipe: Saison Base
Brewer: Gus
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 8.97 gal
Post Boil Volume: 7.28 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.057 SG
Estimated Color: 4.4 SRM
Estimated IBU: 26.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1 64.8 %
3 lbs White Wheat Malt (2.4 SRM) Grain 2 22.9 %
1 lbs Munich Malt (9.0 SRM) Grain 3 7.6 %
10.0 oz Acidulated (Weyermann) (1.8 SRM) Grain 4 4.8 %
1.50 oz Saaz [3.75 %] - Boil 90.0 min Hop 5 17.1 IBUs
1.50 oz Saaz [3.75 %] - Boil 20.0 min Hop 6 9.7 IBUs
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 Yeast 7 -


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 13 lbs 2.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 19.61 qt of water at 157.3 F 148.0 F 75 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 6.45gal) of 168.0 F water
Notes:
------


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