Lemongrass Trap Beer Recipe | Extract Trappist Single | Brewer's Friend
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Lemongrass Trap

222 calories 22.4 g 12 oz
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)
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
6.7
5.7
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 Briess Bavarian Wheat DME8 oz Briess Bavarian Wheat DME 43 4.3 19%
24 oz Briess Pilsen Light DME24 oz Briess Pilsen Light DME 43 2.65 57.1%
40 oz / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
2 oz Belgian - Aromatic2 oz Aromatic 33 38 57.1%
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.
 
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: Corn/Table Sugar       Amount: 1.5 oz       CO2 Level: 2.5 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.

  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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  • Public: Yup, Shared
  • Last Updated: 2018-12-24 22:48 UTC
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