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Old 03-11-2005, 02:17 PM   #1
ryser2k
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Mar 2005
Schuylkill Haven, PA
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I am making a clone of Sam Adams Summer Ale tonight and it calls for 2 oz of lemon zest. Anyone have any experience with this? I'm not sure how many lemons I'm going to need for that much zest.

Thankfully the local produce store sells 8 small ones for $1 so I won't be out too much cash no matter how many I need...

 
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Old 03-11-2005, 03:42 PM   #2
Janx
 
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My wife the brilliant cook is saying that 2 oz of lemon zest is LOT!! She's guessing 30-50 lemons worth.

When you zest them, you want to avoid getting any of the white part...just the thinnest top layer of skin. That's why it'll take a lot of them I imagine.
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Old 03-11-2005, 03:46 PM   #3
ryser2k
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Mar 2005
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wow, that's way more than I expected. I was only going to get 16, but maybe now I'll get more. I'll let you all know how many it took then...

 
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Old 03-11-2005, 03:53 PM   #4
Janx
 
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Yeah, that's just an estimate so take it for what it's worth, but it does seem like it'll take a good deal of them since it's just the very outer layer you can use...please do let us know how much it takes. Cheers!
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Oh don't give me none more of that Old Janx Spirit
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Old 03-11-2005, 04:23 PM   #5
Hatzie
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Mar 2005
Waterford, NY
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Sounds Interesting, can you post the recipe?

 
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Old 03-11-2005, 04:25 PM   #6
ryser2k
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Mar 2005
Schuylkill Haven, PA
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I'll post it tonight when I get home. I can tell you it's a mini-mash kit from Austin Homebrew Supply. Here's the link:

http://www.austinhomebrew.com/produc...7acf36e1400805

 
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Old 03-11-2005, 11:58 PM   #7
ryser2k
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Mar 2005
Schuylkill Haven, PA
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I stopped and picked up 10 lemons for $2

I peeled 5 of them with a potato peeler, then used a mini food processor to grind them up. I don't have a kitchen scale so I had to estimate... apparently 2 tablespoons is equal to 1 ounce in this case... or so I hear. Anyway, these 5 medium sized lemons made about 6 tablespoons of zest, which is 3 oz for those of you poor at math

I'm brewing the batch up now, I'll post the recipe once I get another free minute...

 
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Old 03-12-2005, 12:10 AM   #8
ryser2k
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Mar 2005
Schuylkill Haven, PA
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Sam Adams Summer Ale (mini-mash)

-1.5 lbs Wheat Malt
-2 lbs 2-Row

Boil for 45 minutes at 155 F in grain bag, remove grains.

-5 1/2 lb Wheat Extract Syrup

Add and return to boil. Reduce heat to control boil. Once the boil is under control, add

Bittering Hops
-1 oz. Hallertau hops

After 45 minutes add
Flavor Hops
-1/2 oz Paradise Seeds
-1/2 oz Spalt hops
-2 oz fresh lemon zest (about 4-5 medium sized lemons)

After 10 more minutes, add
Aroma Hops
- 1/2 oz Spalt hops

After 5 minutes, cool to 80 F, pour into primary and add water to 5 gallons. Pitch yeast, using either Belgian Wit liquid yeast or Safbrew T-58 dry yeast.

Add the airlock then follow the usual routine to bottle or keg. No dry hopping.

Original Specific Gravity should be 1.052
Final Specific Gravity should be 1.012
--------

I'll let you all know how it turns out


 
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Old 03-12-2005, 01:47 AM   #9
bandt9299
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Feb 2005
Hubbardston, MA
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Quote:
Originally Posted by ryser2k
Sam Adams Summer Ale (mini-mash)

-1.5 lbs Wheat Malt
-2 lbs 2-Row

Boil for 45 minutes at 155 F in grain bag, remove grains.

-5 1/2 lb Wheat Extract Syrup

Add and return to boil. Reduce heat to control boil. Once the boil is under control, add

Bittering Hops
-1 oz. Hallertau hops

After 45 minutes add
Flavor Hops
-1/2 oz Paradise Seeds
-1/2 oz Spalt hops
-2 oz fresh lemon zest (about 4-5 medium sized lemons)

After 10 more minutes, add
Aroma Hops
- 1/2 oz Spalt hops

Cool to 80 F, pour into primary and add water to 5 gallons. Pitch yeast, using either Belgian Wit liquid yeast or Safbrew T-58 dry yeast.

Add the airlock then follow the usual routine to bottle or keg. No dry hopping.

Original Specific Gravity should be 1.052
Final Specific Gravity should be 1.012
--------

I'll let you all know how it turns out
Can't wait to find out how it turns out, this is one of my favorites!

 
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Old 03-12-2005, 03:34 AM   #10
Hatzie
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Mar 2005
Waterford, NY
Posts: 40

Thanks for posting the recipe.

 
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