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Old 06-21-2013, 03:26 AM   #1
supersmo18
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Jun 2013
Chattanooga, TN, Georgia
Posts: 4


Hey everyone, this is my first thread, so in advance I appreciate and thank you for any feedback.

I've been homebrewing for a few years now but just recently started doing partial mash kits. I ran across a guy the other day who grows his own lemongrass and likes to flavor things with it. He cut me a few dried blades and said that it was enough to flavor 3 gallons worth (I'm not sure how strongly). I brew in 5 gallon batches. I'm wanting to add this to a hefeweizen, but I'm not sure what the best way is to do it.

These are the ideas I've had so far:
1.) Put it all in a muslin bag and add it for the duration of the boil
2.) Boil it all in some water (not sure how much) and try to create some type of boiled extract to add to secondary carboy (I would add the lemongrass to the secondary carboy directly but isn't there a contamination risk?).
3.) Anything else you guys/gals suggest.

I would appreciate anything else y'all may have to help me out here. I just want it to turn out with a nice, crisp flavor, not too overpowering, but not too subtle, either. Thanks!

 
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Old 06-21-2013, 03:31 AM   #2
lumpher
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Jul 2009
texas
Posts: 5,064
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i've done just that. go with what he gave you. add it to 5g of a hefe. put it in a bag in the last 15 minutes.
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Old 06-21-2013, 03:38 AM   #3
supersmo18
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Jun 2013
Chattanooga, TN, Georgia
Posts: 4

Yeah adding it to the boil was my first and likely best thought, because if I try to make any type of extract, I don't know how much volume I'd be adding to the wort, and don't want to screw up any ratios. Plus adding it to a grain bag in the boil would sanitize everything, as well. Thanks.

 
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Old 06-21-2013, 11:44 AM   #4
petie
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Mar 2012
Rumsey, KY
Posts: 341
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I put it in the boil around 20-25 minutes. Too early and it'll taste medicinal,too late and you can't taste it has been my experience.
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Old 06-21-2013, 12:48 PM   #5
Calichusetts
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Nov 2011
Plymouth, MA
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I like it at 5 minutes or even a steep at flameout...but I've only used it once. Still, that is when all my spices/misc go in

 
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Old 06-21-2013, 03:23 PM   #6
supersmo18
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Jun 2013
Chattanooga, TN, Georgia
Posts: 4

Thanks everyone, this will help me. I do want to put it in during the boil for sanitization purposes, but I've never added a raw ingredient like this before. Adding it too early will make it taste worse? Seems like the consensus is adding it about 20 minutes left in the boil.

 
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Old 06-21-2013, 03:39 PM   #7
Keith66
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Mar 2013
Placerville, CA
Posts: 700
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Wow! I love lemongrass in Thai food, but never thought of putting it in beer. That could be good! So you're talking about adding it to a hefe, which seems strange to me, although I love hefes, true Bavarian style though, not overhopped American hefes. I would think it would go good in something light and crisp like a Pilsner. Anyone tried that?
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Old 06-21-2013, 04:25 PM   #8
McBrewskie
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Jun 2011
Alameda, Ca
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I've used it. I did a vodka tea with lemon grass, muddled cilantro, an fresh jalapeņos. Added at bottling. Came out great.

 
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Old 06-21-2013, 06:54 PM   #9
Evan_L
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Nov 2012
Willimantic, CT
Posts: 465
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used 2.5oz in a saison a few weeks ago, added it at 15min left. Added a nice touch without being too upfront.

 
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Old 06-22-2013, 03:16 AM   #10
Keith66
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Mar 2013
Placerville, CA
Posts: 700
Liked 261 Times on 180 Posts


Sorry to get off topic for a sec, but wtf is vodka tea?
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