I have a tree full of lemons and nothing to do with them, so I'm going to juice them and make them into a beer of some kind. I live in FL and I have plenty of time to let it sit before summer rolls around, I was thinking about making them into a lambic. I have some questions.. is there enough sugar? Will the citric acid hurt the lambic yeast? Will it be wayyy to sour? I'm looking for suggestions.
Lemon Lambic, anyone tried it?
- Thread starter HTGthird
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TheBaconator
Well-Known Member
I would guess that if you did exclusively lemon juice it would be exceedingly sour. I think i would make a light wort, or use some light malt extract to have more fermentables and keep the flavor more balanced and add a portion of lemon to that.
You could also just brew a wheat beer and serve it with a lemon wedge.
You could also just brew a wheat beer and serve it with a lemon wedge.
I was thinking of making a lemon-weiss. I really want to try to create a lambic or saison from it. I'm somewhat unconventional in my recipes which makes things like this (without much precident) difficult to get advice on. I'm planning on making a light malt base and adding a lot of lemons. I know it will be sour, I'm thinking like a liquid warhead. I'm trying to find a yeast which will ferment well at that acidity. I do like the advice on using a Sorachi Ace, thank you for that.
