Author Topic: Lemongrass  (Read 752 times)

Offline goschman

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Lemongrass
« on: January 16, 2013, 09:56:36 AM »
I am hoping to get some advice on how to prepare and how much lemongrass to use for a 5 gallon batch. My initial idea is to chop up about an ounce and throw it in with 5 minutes remaining in the boil.

I have not used lemongrass in any way before so any advice would be great. Are there certain parts I should use and others I should not?
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Offline mabrungard

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Re: Lemongrass
« Reply #1 on: January 16, 2013, 01:07:24 PM »
My experience is that when using fresh Lemongrass, you need to cut all the green parts off and strip the shoot until its just white plant tissue.  A few inches of shoots prepared in this way is sufficient.  Chop them up before adding them at flame out.
Martin B
Carmel, IN
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Offline goschman

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Re: Lemongrass
« Reply #2 on: January 16, 2013, 01:13:05 PM »
Thanks for the info! I think I wil stick with an ounce or so but it is helpful to know which parts to use. I actually saw a cooking show where he used three different parts of the lemongrass. The heart which is in the middle right above the root seemed to be where the most desirable flavors and aromas are present
On Tap/Bottled:                       
Double Kolsch / Spiced Baltic Porter / Peach Cider / Schwarzbier / XPL / Transatlantic Blonde
              
Fermenting: Tropical Cider, Red Lager
Up Next: Brown Lager, Hop Hash Rye IPA, Kolsch

Offline mabrungard

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Re: Lemongrass
« Reply #3 on: January 16, 2013, 01:20:29 PM »
I agree with that assessment.
Martin B
Carmel, IN
Vote Martin Brungard for AHA Governing Committee!
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