Lemon balm

[jtrux]

Anyone ever use lemon balm in the boil to help give subtle notes of lemon. If so when (last ten min?) and how much? Not looking for strong lemon flavors just subtle notes,I want to have to hunt for the flavors but for them to be present if you look for them. Thanks

 

[jtrux]

Forgot to mention it would be in a pale ale

 

[aiptasia]

Nope. I might use a little lemon zest or some hops with a lemon flavor such as bramling cross instead.

 

[dougdecinces]

I did for an American Wheat. I added about 1.5 oz to a 4 gallon batch. Honestly, the flavor I got was more herbaceous than lemony. It was still good, though to be honest I would probably prefer it more without the lemon balm.

It was about 40% Wheat, 45% German Pils, and 15% Munich with Willamette as the bittering and 15 minute additions.

 

[SGFBeerBuzz]

I've though about this but never did it. To be honest, I think I'd rather toss them in secondary or make a tea and pour it into secondary so as not to lose the delicate lemon flavor.

Like I said, though, I've never actually done it. Maybe this year.

 

[jtrux]

Thanks, I may try the tea in secondary.

 

[dougdecinces]

FYI, I first tried to make an extract with vodka and it ended up smelling like lemon pledge. I couldn't stand to put it in my beer, so I threw it in the boil instead.

Just be careful whatever you do.

 

[BigRob]

Lemon Balm tastes like gross, I won't use it for cooking, and definitely not for beer. Lemon Verbena, Lemongrass are better bets, but Lemon Zest itself is going to be king. Adjusting the amounts will control how subtle the flavour is.