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Big Daddy's Lemon
Specialty Beer • Extract • 19 L
August 29, 2002 pm 12:05pm
0.0/5.0 0 ratings
Ingredients (Extract, 19 L)
- 2.0 kg
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 2.0 kg
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 2.0 kg
Lemons - (omitted from calculations)
Lemons
- 1.0 kg
Limes - (omitted from calculations)
Limes
- 75 g
Yeast Nutrient - (omitted from calculations)
Yeast Nutrient
-
White Labs WLP715 Champagne
White Labs WLP715 Champagne
Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Can tolerate alcohol concentrations up to 17%. Neutral.
Notes
Cane Sugar should be added in two additions during fermentation as initial SG drops as EC1118 has good alcohol tolerance but is not highly sugar tolerant. If fermentation sticks with EC1118, Danstar Windsor ale yeast (or probably any similar yeast) can be used to restart, and the EC1118 seems to pick up again as sugar levels drop. Lemon juice concentrate can be added to taste. Fresh citrus should be crushed or sliced fairly thin, but the rinds (peel) should go in as well. Can be sweetened to taste with Lactose (non-fermentable) and primed with +\- 1 cup if dextrose (corn sugar)prior to bottling.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.080 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.017 | 0.995 - 1.035 | |
| Color: | 0.0 SRM | 1 - 50 | |
| Alcohol: | 8.4% ABV | 2.5% - 14.5% | |
| Bitterness: | 0.0 IBU | 0 - 100 | |
Discussion
Brewing update
2002-08-29 12:10pm
Just put in the first batch of this one Aug 27/02 and it is fermenting merrily away. Made a large starter about 4 hours before mixing the batch, and the fermentation was noticeable almost immediately. starting SG with the first 2kg of white cane sugar was 1.044, and I will likely add the other 2kg tonight.
Brewing update
2002-09-06 1:27pm
Racked to 23 litre (6gal) secondary on September 2 and decided to boost another 2kg of cane sugar to a total of 6. ABV will be a wee bit higher;) Should have removed the lemons etc before now, though as there is a bit of a bitter off flavor that was not present in the first several days. Will update on results.
Brewing update
2002-09-06 1:29pm
Added the second 2kg cane sugar August 29 as SG was already down to 1.005, and also added 710ml of realemon concentrate as the taste was not very lemony
Ugh......
2002-09-26 10:03am
OK, this was an experiment that didn't turn out. The stuff tasted like moonshine (too much alcohol) and the bitter/off flavours did not fine out with the first gelatin/kieselsol fiings or with PolyClar. The good news is, it didn't kill the lawn :( My guess is that this type of bev. would be more successful with a neutral sugar/cider/light malt base with artificial flavorings added prior to bottling.
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