Lemongrass/Rye recipe

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Tom Turnbull
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Lemongrass/Rye recipe

#1 Post by Tom Turnbull » Wed Jul 28, 2010 9:29 pm

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....

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Rob Martin
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Re: Lemongrass/Rye recipe

#2 Post by Rob Martin » Sun Oct 10, 2010 12:22 pm

Yes, I would be very interested in this as well.

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Travel by the Pint
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Re: Lemongrass/Rye recipe

#3 Post by Travel by the Pint » Sun Oct 10, 2010 3:50 pm

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.
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Re: Lemongrass/Rye recipe

#4 Post by cyburai » Mon Oct 11, 2010 2:52 am

The AG one is mine, slightly modded from Shane's. Mine is lighter than his in SRM.
~Cyburai / Sean

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Tom Turnbull
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Re: Lemongrass/Rye recipe

#5 Post by Tom Turnbull » Wed Oct 13, 2010 8:52 am

cyburai wrote:The AG one is mine, slightly modded from Shane's. Mine is lighter than his in SRM.
Sean-
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.

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Rob Martin
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Re: Lemongrass/Rye recipe

#6 Post by Rob Martin » Wed Oct 13, 2010 7:01 pm

cyburai wrote:The AG one is mine, slightly modded from Shane's. Mine is lighter than his in SRM.
Hey - can you send me a .rec file? Ah crap! You don't use ProMash!

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Re: Lemongrass/Rye recipe

#7 Post by cyburai » Wed Oct 13, 2010 7:59 pm

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:
------


-------------------------------------------------------------------------------------
~Cyburai / Sean

"And so it was said: that on the eighth and extra day, God did indeed create beer to prevent the Irish from conquering the world."
- Old Irish Proverb

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DJ in KC
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Re: Lemongrass/Rye recipe

#8 Post by DJ in KC » Sun Oct 17, 2010 9:18 pm

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.

-------------------------------------------------------------------------------------
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.

Sean, did you really mash at that temp?

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Re: Lemongrass/Rye recipe

#9 Post by Rob Martin » Sun Oct 17, 2010 9:45 pm

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.

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Re: Lemongrass/Rye recipe

#10 Post by cyburai » Mon Oct 18, 2010 5:28 pm

DJ in KC wrote:
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.

-------------------------------------------------------------------------------------
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.

Sean, did you really mash at that temp?
Usually 154.
~Cyburai / Sean

"And so it was said: that on the eighth and extra day, God did indeed create beer to prevent the Irish from conquering the world."
- Old Irish Proverb

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Rob Martin
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Re: Lemongrass/Rye recipe

#11 Post by Rob Martin » Tue Jun 07, 2011 5:09 pm

When does lemongrass typically shows up at the farmers' market, etc in Lawrence?

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FDillon00
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Re: Lemongrass/Rye recipe

#12 Post by FDillon00 » Tue Jun 07, 2011 9:35 pm

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.
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Re: Lemongrass/Rye recipe

#13 Post by Rob Martin » Sun Oct 30, 2011 1:37 pm

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.

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