This is version 2.0 of this recipe, and I think it came out damn tasty if I do say so myself. The lemon is not subtle, but it's not overly pronounced either (though if you hate fruit beers, steer clear of course). Every time you have one, you have A Chance to Chill.
Note that this is a 6.5 gallon recipe, so scale down accordingly:
A Chance To Chill
4.0 oz Honey Malt (steeped 30 min at ~155F)
3 lbs Wheat Liquid Extract (60 min)
4 lbs Extra Light Dry Extract (60 min)
1.5 lbs Honey (60 min)
1.5 oz Hallertauer hops (6.2%) (60 min)
1/2 tsp Irish moss (optional) (10 min)
0.5 oz Hallertaur hops (6.2%) (10 min)
Zest of three lemons, soaking in the juice of one of them to keep it moist (5 min)
2 pkgs US-05 American Ale dry yeast
Est OG 1.052
Est FG 1.011
I think I might have done late extract addition on this one too, but I can't remember for sure. My notes don't say so, so maybe not. I ended up not having time to bottle this, so it was in the primary for like 9 weeks -- and it's so freakin' clear!
Note that this is a 6.5 gallon recipe, so scale down accordingly:
A Chance To Chill
4.0 oz Honey Malt (steeped 30 min at ~155F)
3 lbs Wheat Liquid Extract (60 min)
4 lbs Extra Light Dry Extract (60 min)
1.5 lbs Honey (60 min)
1.5 oz Hallertauer hops (6.2%) (60 min)
1/2 tsp Irish moss (optional) (10 min)
0.5 oz Hallertaur hops (6.2%) (10 min)
Zest of three lemons, soaking in the juice of one of them to keep it moist (5 min)
2 pkgs US-05 American Ale dry yeast
Est OG 1.052
Est FG 1.011
I think I might have done late extract addition on this one too, but I can't remember for sure. My notes don't say so, so maybe not. I ended up not having time to bottle this, so it was in the primary for like 9 weeks -- and it's so freakin' clear!