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Old 07-09-2013, 07:13 AM   #1
GlobalNomad80
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Jul 2013
Posts: 2


I have a desire to brew a pilsner with a Thai flavour. I want to drop in chillis at varying points of the boil but to make it a Thai pilsner I want to add ginger (root), lemongrass (obsessed with the smell) and fresh cilantro/coriander (stalk and leaf). I was thinking of hopping with Saaz, pils or other hops that maybe equally grassy in flavour and nose to compliment the beer.

 
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Old 07-09-2013, 07:14 AM   #2
GlobalNomad80
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Jul 2013
Posts: 2

Any advice?

 
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Old 07-09-2013, 09:40 AM   #3
badlee
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Oct 2010
Thailand, Chiang mai,Thailand
Posts: 2,052
Liked 157 Times on 127 Posts


I would stay away from adding chilli to the boil. It will release a shed load of oils which may impare the fermentation,but will deffinatley muck up your head rentention.
I would make a kind of "bouqet garni" and add it to secondary.

 
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