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Old 04-08-2013, 09:28 PM   #111
msa8967's Avatar
May 2009
North Liberty, Iowa
Posts: 2,878
Liked 109 Times on 88 Posts

Has anyone tried making this with either Belgian Wit yeast or US-05 dry yeast and was pleased with the results?
Mick Arnett
North Liberty, Iowa
"Beer will change the world. I don't know how, but it will."

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Old 04-14-2013, 02:01 PM   #112
Dec 2012
Posts: 826
Liked 53 Times on 47 Posts

I moved my lemon coriander Weiss to the secondary last night after 2 weeks in the primary. Put 1.6 oz lemon zest from 3 lemons soaked in vodka into the secondary and racked on top of it. I tasted it and the clove is there but very mellow which I was hoping for, not much banana thankfully, I think that's because o kept my germ temps in the upper 60's.

I plan to let it sit for a week and ill taste a sample, if I want more lemon aroma/taste I plan to let it sit for an additional week. If its good I'm going to bottle it and let it condition for a coulple weeks and then enjoy

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Old 05-08-2013, 05:39 PM   #113
Feb 2011
Ann Arbor, MI
Posts: 137
Liked 6 Times on 5 Posts

Chilling down 5.5 gallons of this right now. I used 7 lbs of 2-row to compensate for the low efficiency of my system and 2.25 oz of lemon zest because that's what I got from 5 lemons. Also gonna ferment with a 1L starter of 1056 around 60 F to highlight the hops and lemon. It's looks and smells good so far.

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Old 05-09-2013, 02:26 PM   #114
Jan 2013
Madison, Wisconsin
Posts: 19
Liked 1 Times on 1 Posts

Oh man, I forgot about making this. I bottled it two weeks ago, I tried one last night and holy smokes this might be my favorite beer! I of course made a few changes to the recipe...

For starters I used 7lbs of 2row
2lbs flaked corn
1lb cara-pils
and half pound of caramel 60

I then did a 60 min boil and used a full "hopshot" never used it before but it turned out wonderful,
1on cascade at 15 and flame out!

thank you for this recipe!

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Old 05-15-2013, 02:22 AM   #115
Apr 2013
Posts: 1

Today I did this recipe. It's my firs AG, and it was a lot of fun for me. It was also the first brew I did by myself. I normally brew with a buddy, but he had to work, so it was on me if we wanted this beer by summer. I'll let you guys know how this turns out for me, not like it matters, we'll drink it good bad or ugly...

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Old 05-27-2013, 05:15 AM   #116
velatim's Avatar
Aug 2012
Posts: 23

Just made this tonight! Smell delicious and can't wait for the final product! Thanks for the recipe.
Bottled: Squeeze My Lemon Ale
Bottled: The Shag Affair
Bottled: The Shag Affair Part Deux
Bottled: Oatmeal Chocolate Winter Stout
Bottled: Dubbel Bomber
Bottled: Hard Apple Cider
Bottled: Hard Caramel Apple Cider
Future: Revolutionary Watermelon Ale
Future: Raspberry Wheat Ale

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Old 08-04-2013, 03:22 PM   #117
Mar 2012
Alpharetta, Georgia
Posts: 18
Liked 2 Times on 2 Posts

Just made a 10 gallon batch yesterday. Had about one ounce of lemon, and had to substitute Columbus for the centennial... It tastes great in the samples, hit an OG of 1.044. Can't wait to try this, should be drinkable before the cool weather arrives...

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Old 06-18-2014, 02:21 PM   #118
Dec 2012
winchester, va
Posts: 24
Liked 2 Times on 2 Posts

Great recipe! I had one small problem though, I did a ten gallon batch and used the zest off 7 lemons and after carbing it for the last two days I get a very slight lemon taste at the end but I was expecting more. I'm going to try and dry hop with another ounce of zest in vodka and see how that turns out.

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Old 06-19-2014, 04:26 PM   #119
Jul 2013
Posts: 28

Awesome recipe! I upped the 2-row a little with what I had laying around and it turned out great. Just a hint of citrus. SWMBO has requested a second batch, with an ounce of Citra Dry Hop! Going to be working this one in the coming weeks!

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Old 07-17-2014, 09:39 PM   #120
jbeerman's Avatar
May 2014
Posts: 64
Liked 10 Times on 9 Posts

Brewed a batch last night using pretty much exact recepie as posted. Zested three large lemons with a potato peeler. Got just over 2oz of zest. This is my fifth brew ever. In less than 2 months I have been a brewing fool.

It is currently Fermenting in the primary at 62ish degrees. I can't wait to try it!

Thanks to Lars for the original post and all the comments who gave suggestions along the way.

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