Lemongrass/Rye recipe
Moderator: Officers
- Tom Turnbull
- Homebrewer
- Posts: 76
- Joined: Wed Jun 02, 2010 7:23 am
- Location: Jefferson County
Lemongrass/Rye recipe
I'm looking for a recipe for lemongrass rye. Does anyone have one they feel like sharing? Seems like Sean posted something about a lemongrass rye beer.............in the intro section, if I remember..........have done prelim search online.........no good....
Tom T
Tom T
Tom Turnbull
- Rob Martin
- Uberbrewer
- Posts: 1494
- Joined: Mon Feb 27, 2006 6:14 pm
- Location: Lawrence
Re: Lemongrass/Rye recipe
Yes, I would be very interested in this as well.
- Travel by the Pint
- Homebrewer
- Posts: 150
- Joined: Sat Feb 28, 2009 9:58 am
- Contact:
Re: Lemongrass/Rye recipe
There's an extract and AG recipe here: http://www.homebrewtalk.com/f76/lemongrass-rye-133081/. In fact, I could be wrong, but I think this could be Sean's base recipe.
-Sally
-Sally
Primary: Rauchbier
Secondary: None
Conditioning: Curse of Hathor Fig Ale
Ruins of Olderfleet Oatmeal Stout
Blackduck Shallows Wild Rice English Ale
1 a.m. Hampsterdam Black IPA
Omar's Revenge - Vanilla Imperial Porter
On tap:
Sundog Rye
Rainmaker IPA
Great Harvest Pumpkin Ale
Hill Tribe Herb Beer
Tha(I)PA 1- Herb Beer
Tha(I)PA 2- Herb Beer
Tasmanian Devil - Saison
Secondary: None
Conditioning: Curse of Hathor Fig Ale
Ruins of Olderfleet Oatmeal Stout
Blackduck Shallows Wild Rice English Ale
1 a.m. Hampsterdam Black IPA
Omar's Revenge - Vanilla Imperial Porter
On tap:
Sundog Rye
Rainmaker IPA
Great Harvest Pumpkin Ale
Hill Tribe Herb Beer
Tha(I)PA 1- Herb Beer
Tha(I)PA 2- Herb Beer
Tasmanian Devil - Saison
Re: Lemongrass/Rye recipe
The AG one is mine, slightly modded from Shane's. Mine is lighter than his in SRM.
- Tom Turnbull
- Homebrewer
- Posts: 76
- Joined: Wed Jun 02, 2010 7:23 am
- Location: Jefferson County
Re: Lemongrass/Rye recipe
Sean-cyburai wrote:The AG one is mine, slightly modded from Shane's. Mine is lighter than his in SRM.
I brewed a modified (down to 5 gallons from 21) version of the recipe you sent to me back in August--I will bring the results to tomorrows guild meeting--I must say (as fast as I can) I used dried lemon grass and followed the recipe closely....and I think I should have used fresh lemon grass....dried is VERY potent. In any case you all can taste for yourselves tomorrow.
TomT
Tom Turnbull
- Rob Martin
- Uberbrewer
- Posts: 1494
- Joined: Mon Feb 27, 2006 6:14 pm
- Location: Lawrence
Re: Lemongrass/Rye recipe
Hey - can you send me a .rec file? Ah crap! You don't use ProMash!cyburai wrote:The AG one is mine, slightly modded from Shane's. Mine is lighter than his in SRM.
Re: Lemongrass/Rye recipe
Couple of things. Always use Fresh Lemongrass.
The last couple of times I have brewed this, I've lowered the mash temp to 154-156 degree area. This dries the beer out in the ferment. A healthy pitch doesn't hurt either.
Finally, there is a definite difference in the time of year that you get the lemongrass. Taste it. If it's realy potent, cut back by 10-20%. And be sure to crush the lemongrass with the back of your knife. Trim the top down to where the lemongrass is about 14-18 inches long. Splitting it down the middle lengthways doesn't hurt either.
Finally, this beer takes 3-4 weeks to really mature. The lemongrass aroma will increase and the flavor will drop out a bit. If it tastes like ajax, give it another week to mature.
I'm going to do a fresh batch in the next couple of weeks, with the lemongrass we grew. It's an annual at this latitude, but super easy to grow.
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Rosie's Riveting Rye
Brewer: Sean Belden
Style: American Wheat or Rye Beer
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 10.00 gal
Boil Size: 12.55 gal
Estimated OG: 1.061 SG
Estimated Color: 6.0 SRM
Estimated IBU: 33.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
14.00 lb Pale Malt (2 Row) US/Canadian (2.0 SRM) Grain 58.33 %
6.00 lb Rye, Flaked (2.0 SRM) Grain 25.00 %
4.00 lb Munich Malt (9.0 SRM) Grain 16.67 %
1.00 oz Simcoe [14.00 %] (60 min) Hops 27.7 IBU
1.50 oz Hallertauer [4.80 %] (15 min) Hops 4.2 IBU
1.00 oz Hallertauer [4.80 %] (2 min) Hops 1.8 IBU
8.00 oz Lemongrass (Boil 15.0 min) Misc
8.00 oz Lemongrass (Mash 60.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 24.00 lb
----------------------------
Single Infusion, Full Body, No Mash Out
Step Time Name Description Step Temp
45 min Mash In Add 7.50 gal of water at 170.5 F 158.0 F
Notes:
------
-------------------------------------------------------------------------------------
The last couple of times I have brewed this, I've lowered the mash temp to 154-156 degree area. This dries the beer out in the ferment. A healthy pitch doesn't hurt either.
Finally, there is a definite difference in the time of year that you get the lemongrass. Taste it. If it's realy potent, cut back by 10-20%. And be sure to crush the lemongrass with the back of your knife. Trim the top down to where the lemongrass is about 14-18 inches long. Splitting it down the middle lengthways doesn't hurt either.
Finally, this beer takes 3-4 weeks to really mature. The lemongrass aroma will increase and the flavor will drop out a bit. If it tastes like ajax, give it another week to mature.
I'm going to do a fresh batch in the next couple of weeks, with the lemongrass we grew. It's an annual at this latitude, but super easy to grow.
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Rosie's Riveting Rye
Brewer: Sean Belden
Style: American Wheat or Rye Beer
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 10.00 gal
Boil Size: 12.55 gal
Estimated OG: 1.061 SG
Estimated Color: 6.0 SRM
Estimated IBU: 33.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
14.00 lb Pale Malt (2 Row) US/Canadian (2.0 SRM) Grain 58.33 %
6.00 lb Rye, Flaked (2.0 SRM) Grain 25.00 %
4.00 lb Munich Malt (9.0 SRM) Grain 16.67 %
1.00 oz Simcoe [14.00 %] (60 min) Hops 27.7 IBU
1.50 oz Hallertauer [4.80 %] (15 min) Hops 4.2 IBU
1.00 oz Hallertauer [4.80 %] (2 min) Hops 1.8 IBU
8.00 oz Lemongrass (Boil 15.0 min) Misc
8.00 oz Lemongrass (Mash 60.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 24.00 lb
----------------------------
Single Infusion, Full Body, No Mash Out
Step Time Name Description Step Temp
45 min Mash In Add 7.50 gal of water at 170.5 F 158.0 F
Notes:
------
-------------------------------------------------------------------------------------
Re: Lemongrass/Rye recipe
I was lucky enough to have a growler of it show up at my place. I was surprised that I enjoyed it, the lemongrass could have been backed off a little but still a nice brew.cyburai wrote:Couple of things. Always use Fresh Lemongrass.
The last couple of times I have brewed this, I've lowered the mash temp to 154-156 degree area. This dries the beer out in the ferment. A healthy pitch doesn't hurt either.
-------------------------------------------------------------------------------------
Sean, did you really mash at that temp?
- Rob Martin
- Uberbrewer
- Posts: 1494
- Joined: Mon Feb 27, 2006 6:14 pm
- Location: Lawrence
Re: Lemongrass/Rye recipe
I was lucky enough to take home the Free State Citra Lemongrass Rye keg from Brewfest. It totally rocks. This beer alone has significantly raised my interest in Citra hops, lemongrass and rye.
Re: Lemongrass/Rye recipe
Usually 154.DJ in KC wrote:I was lucky enough to have a growler of it show up at my place. I was surprised that I enjoyed it, the lemongrass could have been backed off a little but still a nice brew.cyburai wrote:Couple of things. Always use Fresh Lemongrass.
The last couple of times I have brewed this, I've lowered the mash temp to 154-156 degree area. This dries the beer out in the ferment. A healthy pitch doesn't hurt either.
-------------------------------------------------------------------------------------
Sean, did you really mash at that temp?
- Rob Martin
- Uberbrewer
- Posts: 1494
- Joined: Mon Feb 27, 2006 6:14 pm
- Location: Lawrence
Re: Lemongrass/Rye recipe
When does lemongrass typically shows up at the farmers' market, etc in Lawrence?
Re: Lemongrass/Rye recipe
The wife and I just saw some last Saturday. Speaking of Lemongrass Rye, I got to try some of Free State's at a party last weekend. Maggy handed it to me in the typical "red" party cup and when I smelled it I thought it was iced tea. Still not sure what I think about it, so there's really no reason to share that but to say Free State has a lemon grass rye on now.
Frank Dillon
Twitter @JHawkBeerMaker
"I like beer. On occasion, I will even drink beer to celebrate a major event such as the fall of Communism or the fact that the refrigerator is still working.” – Dave Barry
Twitter @JHawkBeerMaker
"I like beer. On occasion, I will even drink beer to celebrate a major event such as the fall of Communism or the fact that the refrigerator is still working.” – Dave Barry
- Rob Martin
- Uberbrewer
- Posts: 1494
- Joined: Mon Feb 27, 2006 6:14 pm
- Location: Lawrence
Re: Lemongrass/Rye recipe
Made a batch of Lemongrass Rye this fall. Normally we do 10 gal batches, but with this we did 12. The extra 2 I secondaried with Red Clover, Oat Straw, Chamomile, and Echinacea. I bottled it this past weekend and will let it sit for awhile. The chamomile was pretty pronounced so it needs to mellow. The regular stuff on tap turned out decent; not fantastic, but fairly good.