Lemongrass Trap - Beer Recipe - Brewer's Friend

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Lemongrass Trap

222 calories 22.4 g 12 oz
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Beer Stats
Method: Extract
Style: Trappist Single
Boil Time: 60 min
Batch Size: 1.6 gallons (fermentor volume)
Pre Boil Size: 2.2 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Rating:
4.00 (1 Review)

Calories: 222 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Thursday February 22nd 2018
1.067
1.016
6.9%
53.3
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 oz Belgian Candi Sugar - Clear/Blond (0L)8 oz Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 19%
8 oz US - Briess Bavarian Wheat DME8 oz US - Briess Bavarian Wheat DME 43 4.3 19%
24 oz US - Briess Pilsen Light DME24 oz US - Briess Pilsen Light DME 43 2.65 57.1%
40 oz / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
2 oz Aromatic2 oz Aromatic 33 38 4.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g El Dorado5 g El Dorado Hops Pellet 15.7 Boil 60 min 39.95 62.5%
3 g El Dorado3 g El Dorado Hops Pellet 15.7 Boil 30 min 13.31 37.5%
8 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 oz Lemongrass Herb Boil 7 min.
0.50 oz Whirlfloc Water Agt Boil 12 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 35 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 1.5 oz       Temp: 72 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 2.93 g | 11.7 qt) 2.06 8.2  
Mash volume with grains (equipment estimates 2.93 g | 11.7 qt) 2.07 8.3  
Grain absorption losses (steeping) -0.02 -0.1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 3.07 g | 12.3 qt) 2.2 8.8  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil volume 1.6 6.4  
Going into fermentor 1.6 6.4  
Total: 2.06 8.2
Equipment Profile Used: System Default
 
Notes

Approx. Final Volume: 1.5 gallons (post fermentation)

Lemongrass Alternatives:
Use any one or more of the following methods as suitable. Suspend it in the wort/beer using a grain bag or a tea/spice steeper; use more bags/steepers as needed.

  1. Lemongrass Boil (Best for Flavor)
    Add to boil pot 5-10 min before flame-out.

  2. Lemongrass Whirlpool (Good balance of Flavor & Fragrance)
    Use 25-50% more. Add to wort after flame-out (at 203 F) and let it steep in there until transfer to primary fermenter; cover with a lid (at 170) to keep the fragrance and flavors in the beer.

  3. Lemongrass Dry Hop (Best for Fragrance)
    Use 50-100% more i.e. up to 2X the amount during secondary fermentation.

    PS: Lemongrass by weight roughly based on 1-2 tea spoons per 12 oz of finished Beer.
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  • Last Updated: 2024-12-15 19:20 UTC