Oh I forgot to add little Matilda was checking in on the boil with me today and yup she thought it needed a rusty bulldog clip lol.
I use those all of the time. I have bag of them just for brewing.
So lemon myrtle leaves are not a typical grocery item, particularly in the US. Do you think some lemon (peel or zest I guess) would do the trick? I am guessing you want a bit of a lemon odor or flavor, right?Brewing 8th run on my ginger Ninger.
I love this stiff and love brewing it.
View attachment 22924
Incorporate gardening and brewing View attachment 22925
Short mash short boil no chill i can slap this out in 2 hours easyView attachment 22926
Boil on right No Chill steep on left
Throwing in a little fuggles on the steep hoping for maybe something earthy
Lemon zest works well to enhance any citrus flavor/aroma. Made the orange peel really pop in a batch of Rapier Wit. The missus was doing something else with fresh lemon juice, so I took the zest before she crushed them.
Yeah sorta it's unique.
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Ah, lemon grass I can do. Or maybe some dishwashing liquid?Yeah sorta it's unique.
Hmmm let me think it make you think lemon but it's also got a herbal almost sweetness to it maybe it's that eucalyptus thing maybe it can taste sometimes slightly medicinal as well
I rekon lemon grass would be closer lets put it that way.
I've tried kafir lime leaves 2 in one in place of the myrtle leaves and they didn't do the job.
But after all that waffling yup @RoadRoach is on the money nothing wrong with lemon zest I'd use the juice as well it'll provide some Ascorbic Acid which will help with oxidation.
My original ginger beers back a few years ago were cinnamon stick and one or two lemons along with the ginger.
Think ginger lemon honey tea you know the ones you sip on when your crook.
Some Aussies won't like the lemon Myrtle because we have dishwashing liquid sented with it here so it can remind you of dishwashing residue but well that's an individual preference thing...
Well yes a bit of lemon scented dish soapAh, lemon grass I can do. Or maybe some dishwashing liquid?
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Now you got me wondering how well it would work to substitute some ginger in place of coriander. I know it's a completely different taste, but they both lend that little spicy kick to the malt, or I would think they do. The coriander with some hops gets a bit too bitter, but a different bitter from bittering hops. Not real sure how to describe it, really. Fortunately, it goes away very quickly.Well yes a bit of lemon scented dish soap
Maybe I shouldn't of mentioned that now you mind will be thinking it if you make it.
Now talking about lemongrass and ginger have a look at this one I brewed a few years ago.
https://www.brewersfriend.com/homebrew/recipe/view/425369/lemongrass-wheat
This beer was good but it lacked some malt presence it was a little bland I remember from memory. Maybe that step mash schedule was to blame but as you can see I've been playing with ginger and such in my brewing for awhile.
This might give you a starting point on how much lemongrass to use.
I use one myrtle Leaf / liter now maybe a stick of lemongrass per gallon might work (gallon being a bigger volume).
The Ninger is a culmination of my foray in creating a ginger beer I feel reminiscent of Bundaberg ginger beer so not a dry ginger ale but more sweet malt forward with a good firm ginger bite.
Maybe even throw some rye malt in.
Hmmm let me think it make you think lemon but it's also got a herbal almost sweetness to it maybe it's that eucalyptus thing maybe it can taste sometimes slightly medicinal as well
Mate I've not used that before Ward that's a herb aye?
Yeah, I crush the coriander with a rolling pin, and drop 'em in with flavoring/aroma hops in the last 10 minutes of boil. The rye sounds good, but not sure I want a licorice flavored beer. For any adjunct of that type, I would think that crushed/ground would be better because it would certainly give better utilization. For instance, wouldn't ground coffee be better than whole coffee beans? Is my thinking flawed?
Just so I don't get you off track you won't get licorice from the Rye
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) claim it does add some pepper/spice/clove. Hmm..
Just this past weekend, we made a salmon dish that calls for ginger, but we used galangal instead. This is the first time we have ever been exposed to the use of this root. As I sliced from the root, I was immediately impressed with the floral and fruity aroma, and told my wife that it would make a fine addition to beer, like a pale ale maybe?
Yup I agree I'd use it in substitution anyday. Maybe it's more like what i call green ginger. That's the new root section the old ginger root goes brown and gets stronger in flavour more gingery.
