BeerSmith™ Home Brewing Forum
Brewing Topics => Recipes => Topic started by: AJAlexander on May 14, 2020, 10:32:23 AM
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Hey everyone,
Looking at making a good summer ale, likely a cream ale and would like to impart a slight Lime flavor. I'm curious as to whether I should use dried lime peel, or fresh zest? And also when it should be added? during the boil, during secondary fermentation, etc? And more importantly how much?
Looking for a dry/not sweet flavor, and nothing overpowering.
Cheers!
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Use the peel or zest. Add it right at the end of the boil or into the fermenter. Try 4 to 5 ounces to start with. You can add to it later. You might want to soak the peel/zest in vodka for a day to prevent infection.
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I'd just serve it with a lime wedge, ala Corona. That way there's no worry about too much, not enough or I just want a plain beer without the lime.
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I know I am way late to the conversation, here, but if you are looking for a lemon/lime hint to your summer brews, may I suggest Lemon Drop hops.I have used it with wheats, light lagers and summer ales. I go with 1 oz for 5 gallons at 5 minutes. Always well received by my drunken porch sitters, and it is always the first to go in the summer!
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I can second the lemon drop hops. I use them in my cream ale and it always goes fast.
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Little late to the question, but I did a Lime Cream Ale recently, Kurt Stock's recipe in the Homebrew All-Stars book. I did the zest of 4 limes, soaked in vodka for 2 days, then added that to fermenter two days before kegging. Then on kegging day, I added the juice of those 4 limes to the keg. It was definitely very limey...but was very good, a nice refreshing summer beer. My friends were busting my chops about making it, but they all loved it.