Lime Corona Clone Question Help

[Padj]

I am getting ready (probably next week) to brew a Corona Clone but with lime installed in the recipe. I am wondering if anyone has had any experience at adding lime during boil/primary/secondary before.

I am thinking at lime peels for the boil so and then adding lime juice to the secondary. Possible lime leaves in primary. I don't want to add juice early to mess with the yeast/pH????

Any feedback would be more than welcoming.

 

[Gnomebrewer]

I haven't tried lime in brewing yet, but am planning to (a couple of mates love miller chill with lime). I've used orange zest a few times in Wits and it comes through strongly with not much zest, so I think that's the way to go. I'm not sure about the juice - it seems to change flavour to my tastes in cooking - maybe straight into primary (it should be fairly sanitary? maybe?). Are you talking about kaffir lime leaves? They could be interesting as well.

Edit: I wouldn't worry about the lime juice messing with yeast in primary - yeast can cope with pre-acidified wort down to about 3.5 in kettle souring!

 

[Padj]

I haven't tried lime in brewing yet, but am planning to (a couple of mates love miller chill with lime). I've used orange zest a few times in Wits and it comes through strongly with not much zest, so I think that's the way to go. I'm not sure about the juice - it seems to change flavour to my tastes in cooking - maybe straight into primary (it should be fairly sanitary? maybe?). Are you talking about kaffir lime leaves? They could be interesting as well.

Edit: I wouldn't worry about the lime juice messing with yeast in primary - yeast can cope with pre-acidified wort down to about 3.5 in kettle souring!

Mostly everything involved with citrus is experimental at this stage. I heard folks get good results with leaves but I was hoping to just use peel. Sounds like a little is a lot in this case?

 

[Gnomebrewer]

The orange zest in witbier I've used is based on Jamil's recipe in 'Brewing Classic Styles'. It calls for 43g/1.5oz in 5 gallons for a 5 minute boil, which from memory was about 5 oranges. It was quite strong (in a good way). I'd use that as a starting point for lime zest. Be careful to use the outside bit only (zest), not the whole peel as the white pithy bit is apparently very unpleasantly bitter.

 

[mn_homebrewer]

I've never used limes in brewing, but have used lemon and orange in beers. My advice is not to add any lime juice. Add the zest of ~2-3 limes at flameout. Taste during transfer and if it doesn't have enough lime flavor add some more zest in the secondary.