delenda_est
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- Joined
- Mar 6, 2007
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I've spent years going down to the Outer Banks for vacation. Every time I'm down there I visit the OBX Brewing Station. Their food is awesome and their beers are solid. But one has always stood out for me: the Lemongrass Hefe.
I've trolled all the forums for people talking about this specific beer and attempts to recreate it but details are thin. I do extracts or mini-mash and want a straightforward way to get close to this taste. I've been thinking of using Calagione's blood orange hefe as a base--6.6# of Briess CBW Bavarian Wheat, Hallertau/Saaz at varying points, and using lemongrass leaf tea instead of the oranges. But I don't think WLP 380 is a good yeast here. The cloviness could overpower the lemongrass. I'm also thinking that Sorachi hops could be better than Saaz/Hallertau.
Has anyone else had luck figuring this one out?
I've trolled all the forums for people talking about this specific beer and attempts to recreate it but details are thin. I do extracts or mini-mash and want a straightforward way to get close to this taste. I've been thinking of using Calagione's blood orange hefe as a base--6.6# of Briess CBW Bavarian Wheat, Hallertau/Saaz at varying points, and using lemongrass leaf tea instead of the oranges. But I don't think WLP 380 is a good yeast here. The cloviness could overpower the lemongrass. I'm also thinking that Sorachi hops could be better than Saaz/Hallertau.
Has anyone else had luck figuring this one out?
