ash Posted October 16, 2012 Share Posted October 16, 2012 Thinking about puting some Kaffir Lime Leaves in a brew,so Brewmasters what would be the right way to go about doing this. Thanks in advance. Dave Link to comment Share on other sites More sharing options...
Guest Posted October 16, 2012 Share Posted October 16, 2012 Hi Ash. If it were me, I'd probably experiment a number of ways with it to see which gave the result I was looking for. 1. Throw a handful into my fermenter & give a good stir just prior to pitching my yeast. 2. Adding that same quantity of leaves to a cook of either LDM/or hops, then pouring that mix into the fermenter with everything else, then pitching the yeast. 3. If I wasn't happy with the strength of the lime flavour from methods 1 & 2, I'd combine them. A cook with the kaffir leaves + a late inclusion into the FV just before pitching the yeast. 4. Skip the Kaffir leaves, & go Traditionale` & just poke a slice of lime to the stubby as you drink it. I have a friend of a friend who mixes a certain amount into the FV just before he pitches the yeast & says he is happy with the results. Experimentation will give you the outcome you seek. [biggrin] I hope that helps. Beer. Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted October 17, 2012 Share Posted October 17, 2012 Once I receive some goods I have ordered I will be doing some experimenting. I am using the Lemon Mrytle weizen recipe and combining it with a recipe from the Dogfish Head doco (Brewmasters) where they used pepper in a Belgian wit. I am using Mountain pepper leaf. I will buy a wit bier and mix some of both in with it to see what it tastes like and give a rough guide for quantity. This way, I'm not going to ruin (well, fingers crossed) 23L of beer. I'm also going to try a porter with wattleseeds (a mocha like flavour) which just sounds awesome in my mind [joyful] My mate said i should steep the herbs in some vodka, then mix it in the beer. Still not decided on the method i will use yet Link to comment Share on other sites More sharing options...
Guest Posted October 17, 2012 Share Posted October 17, 2012 Hiya AdamH. I am using the Lemon Mrytle weizen recipe and combining it with a recipe from the Dogfish Head doco (Brewmasters) where they used pepper in a Belgian wit. I am using Mountain pepper leaf... I tried to find your quote from another thread about never having used Saaz hops before & you wanting to try it in something, but I couldn't find the post. ( I don't think I have you mixed up with anyone else!) [lol] The recipe you're talking about here is the PERFECT opportunity to use it. It will give you the taste & bitterness you are looking for without (most likely) having to resort to using Mountain Pepper Leaf. Research a little further into the recipe & I bet you'll find quantities of Saaz involved. Good luck with it. [smile] Beer. Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted October 19, 2012 Share Posted October 19, 2012 Hey Beer I want to use the mountain pepper leaf - it's why my recipe is called "Aussie Bush Wit" [biggrin] I've got a bag of hallertauer mittelfrueh that i will be using for my hops. Link to comment Share on other sites More sharing options...
Guest Posted October 19, 2012 Share Posted October 19, 2012 Sorry AdamH. I didn't realise it was a set recipe you were following. [innocent] Beer. Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted October 19, 2012 Share Posted October 19, 2012 it's not, but there is a method to my madness [lol] I guess I could always use a Southern Saaz to keep the Aussie part Link to comment Share on other sites More sharing options...
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