NotaBrewMaster
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- Sep 24, 2013
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I was trying to think of a new pale ale to brew (i'd be brewing with malt extracts) for the upcoming summer and remembered that a few months ago I made limoncello from lemons I picked fresh from a lemon tree on my cousin's property in AZ. After steeping the lemon peel in everclear for 1 month, I diluted the infusion down to about 32% with simple syrup.
I've made pale ales before but have not experimented much with adding spirits to beer, especially spirits that have a high sugar content. I'm figuring I would need to add the limoncello before fermentation; maybe while the wort is cooling; so that the sugars in it can be fermented. 8 oz per 5 gallons is my first instinct, does anyone have any experience with a similar brew? I'm also thinking soriachi ace and maybe citra for the hops. I also considered additives like lemongrass or rosemary and doing a grain steep in addition to the extracts but haven't settled on a grain bill yet.
Any input or previous experiences would be very helpful, thanks!
I've made pale ales before but have not experimented much with adding spirits to beer, especially spirits that have a high sugar content. I'm figuring I would need to add the limoncello before fermentation; maybe while the wort is cooling; so that the sugars in it can be fermented. 8 oz per 5 gallons is my first instinct, does anyone have any experience with a similar brew? I'm also thinking soriachi ace and maybe citra for the hops. I also considered additives like lemongrass or rosemary and doing a grain steep in addition to the extracts but haven't settled on a grain bill yet.
Any input or previous experiences would be very helpful, thanks!