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Lemongrass Trap

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

Original Gravity:

1.067

Final Gravity:

1.016

ABV (alternate):

6.9%

IBU (rager):

53.3

SRM (morey):

5.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
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	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
8 g	El Dorado (Pellet) 8 g El Dorado (Pellet) Hops		53.26	100%
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

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.

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

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-12-15 19:20 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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