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Old 01-14-2009, 06:10 PM   #1
GreenMan
Recipes 
 
Sep 2008
Wheat Ridge, CO
Posts: 81
Liked 2 Times on 2 Posts



Going to try and make a Lemon Lime Lager

Was thinking of this for my recipe:

10lbs American Pale
0.25lbs Crystal 20L
0.25lbs Crystal 60L
0.25lbs Cara-Pils

Bittering Hops?
0.25-0.5oz Sotachi Ace Hops at 10min.

SafLager for Yeast.

Lime and Lemon Juice added couple days into Secondary. We plan to keg this and thought the acid in the lemons and limes will kill the yeast so the sugars in the juice don't get fully fermented out. Might also add some zest to the boil.


Any ideas on what bittering hops I should use? Any other comments on this?

 
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Old 01-14-2009, 06:15 PM   #2
The Blow Leprechaun
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Jun 2008
Rockville, MD
Posts: 601
Liked 5 Times on 5 Posts


I wouldn't use lemon and lime juice, I'd make lemon and lime extract and bitters. It's easy to do, and you don't have to worry about sugar at all.

 
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Old 01-15-2009, 07:44 PM   #3
GreenMan
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Sep 2008
Wheat Ridge, CO
Posts: 81
Liked 2 Times on 2 Posts


Brewed last night.

Mashed at 155F:
10lbs American Pale
0.5lbs Crystal 20L
0.25lbs Cara-Pils

Boil:
0.5oz Willamette for 60min (had some in the fridge)
Wirlflock tablet at 30min (to help clear the beer)
0.5oz Sotachi Ace for 15min (for lemon flavor)
1oz of Lime Zest for 15min (for lime flavor)

OG of 1.050, about 85% mash efficiency, about 5.5 gallon batch.

SafLager yeast
Plan is primary at 51F for 2 weeks and then lager at 35F for a week add lemon and lime juice to taste and lager for 2 more weeks.

Going for a strong lemon lime flavor.

 
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Old 03-31-2011, 12:03 AM   #4
gtheroux
Recipes 
 
Mar 2011
calgary, Alberta
Posts: 37

Quote:
Originally Posted by GreenMan View Post
Brewed last night.

Mashed at 155F:
10lbs American Pale
0.5lbs Crystal 20L
0.25lbs Cara-Pils

Boil:
0.5oz Willamette for 60min (had some in the fridge)
Wirlflock tablet at 30min (to help clear the beer)
0.5oz Sotachi Ace for 15min (for lemon flavor)
1oz of Lime Zest for 15min (for lime flavor)

OG of 1.050, about 85% mash efficiency, about 5.5 gallon batch.

SafLager yeast
Plan is primary at 51F for 2 weeks and then lager at 35F for a week add lemon and lime juice to taste and lager for 2 more weeks.

Going for a strong lemon lime flavor.
how did this turn out??

 
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