Wedding Wit: Lemongrass Chrysanthemum - Beer Recipe - Brewer's Friend

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Wedding Wit: Lemongrass Chrysanthemum

162 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Lunachick72
Calories: 162 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Sunday June 18th 2023
1.049
1.013
4.7%
16.8
4.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Rahr - Standard 2-Row5.5 lb Standard 2-Row 36.8 1.8 42.3%
4.50 lb Rahr - White Wheat4.5 lb White Wheat 39.1 3.2 34.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.7%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 7.7%
1 lb Rice Hulls1 lb Rice Hulls 0 0 7.7%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 14.97 50%
1 oz Saphir1 oz Saphir Hops Pellet 4.25 Whirlpool at 180 °F 0 min 1.85 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Lime Zest Flavor Whirlpool 0 min.
1 tbsp lemongrass paste Herb Whirlpool 0 min.
1 tbsp Coriander Seed Spice Boil 30 min.
4 tbsp dried chrysanthemum blossoms Herb Bottling 0 min.
3 each fresh lemongrass stalks, bruised Herb Bottling 0 min.
3.90 oz Corn Sugar Other Bottling 0 min.
240 ml vodka Other Bottling 0 min.
3 each lemongrass stalks, bruised Herb Bottling 0 min.
3 each star anise pods Spice Bottling 0 min.
1 each Cinnamon stick Spice Bottling 0 min.
0.50 each lime peel Flavor Bottling 0 min.
1 tsp black pepper, cracked Spice Bottling 0 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Med-Low
Optimum Temp:
64 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.5 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Boston
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Boston tap water with chlorine and chloramine neutralized.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 qt Heat 8 gallons in HLT Strike 130 °F 122 °F 90 min
Begin Recirculation thru coil. Gradually increase temp of mash from 122 to 155 over 45-60 minutes. Temperature -- -- 60 min
2.5 gal Collect 1.5 gals 1st runnings then begin sparge to collect 6.5 gals in kettle. Fly Sparge 170 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70.3 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Mash volume with grains (equipment estimates 5.88 g | 23.5 qt) 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.04 g | 16.2 qt) 3.5 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 0.04 0.2  
Going into fermentor 5.5 22  
Total: 8.38 33.5
Equipment Profile Used: System Default
 
Notes

Mash: 90 Minutes

Heat 21 qts H2O to 130 F. Grain temp 70.3. Strike temp 123.6
Wait 10 min for pH check. This batch I adjusted pH with 1 tsp citric acid. Initial pH was 6.0, lowered to 5.6.

30 Minute rest at 122.

Began recirculation thru coil at 60 mins. HLT/coil gradually increasing from 130 up to 180 at finish. Mash temp will gently rise from 122 up to 155 at finish. Will take 45-60 minutes.

Collect 1.5 gallons 1st runnings then begin fly sparge, approx 2.5 gals., to collect 6.5-7 gals wort in kettle.

Boil:
Pre boil gravity on first attempt was 1.046.
Add Hersbrucker at 60 minutes.

Add Coriander seeds at 30 minutes.

Post boil gravity 1.053

Add lemongrass, lime zest and saphir at whirlpool. Steep 20 minutes.

Knock out @ 68-70 F and aerate. Sprinkle with one pack of MG Wit Yeast.

We had 5.75 gal go in the fermenter.

Good activity after 18 hours.

Day 7: Prepare extraction: combine bruised lemongrass, star anise pods, chrysanthemum blossoms, cracked pepper, cracked cinnamon stick, additional lime zest in 1 cup 80 proof vodka. Allow to sit for 7 days. Strain, squeezing out all liquid.

Bottling: Day 14

Our post fermentation gravity was 1.014 for 4.99 % Wonderful nose and golden straw color.

Dissolve 2.5 oz. corn sugar in 1 cup deoxy water.

Purge bottling bucket with CO2.

Rack to bottling bucket. We racked 5.25 gals

Add priming liquor and strained liquor extract to bottling bucket. Stir to combine. Wonderful aroma!

Bottle and rest at cellar temp for 2 weeks.

This beer was brewed to celebrate a bachelors' party prior to Vietnamese wedding. ABV adjusted after addition of liquor extract was about 5.5%

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  • Last Updated: 2023-07-02 18:27 UTC