Ncangey0514
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- Dec 22, 2018
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First post here, looking for some help brewing a beer. I’m looking to do a 2.5 gal (post-boil volume) BIAB NE IPA with lemon, graham crackers & lactose, kind of like a lemon cream pie. Starting with distilled water & getting a water profile of approx 150 ppm Cl, 50 ppm SO4 & 35 ppm Mg. I’m looking at using something like 65% 2-row, 15% oats, 15% flaked wheat & 5% CaraPils w/5.21 lb total malt hill & an ABV around 7%. Planning on doing a FWH of Citra, Vic Secret & lemon drop with a 60 min whirlpool with 3 additions of each & DDH with all three as well. Was also planning on adding lactose to the boil & fermenting for 2 weeks in a small conical. The tricky part is obviously the lemon and the graham crackers, particularly since I have never brewed with food items. Does anybody have any ideas or suggestions on how to go about this, particularly quantities & when to add each? Also, I’m not sure if lemon zest would give me what I’m looking for so I was considering maybe even adding lemon curd? Again, I admit wholeheartedly that I only have a few batches under my belt (which I’ve been very pleased with) and have little clue how to get this thing where I want it! Any help is greatly appreciated! Also, the beer the closest beer I’ve had to what I’m looking for was Pie Assassin by Anchorage although it wasn’t exactly what I’m trying to replicate.
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