This hopped-up take on a classic American lager from Parleaux Beer Lab is whirlpooled with lemongrass and then dry-hopped with Lemondrop hops, lending it a rich, bright aroma with a smooth lemon candy-like finish.
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Parleaux Beer Lab Lemony Sippit Lager | American Lager
- 7.5 lb (0.68 kg) Bohemian Pilsner
- 1.5 lb (0.68 kg) Vienna
- 1.5 lb (0.68 kg) Flaked Rice
- 1 lb (0.45 kg) Carapils
- 1 oz (28 g) Lemondrop hops, 6% a.a. (40 min)
- 2 oz (56 g) Lemondrop hops, 6% a.a. (whirlpool)
- 2 oz (56 g) Lemon Grass, fresh or dried (whirlpool)
- 2 oz (56 g) Lemondrop (dry hop)
- Wyeast 2278 Czech Pils Lager Yeast
- Original Gravity: 1.052
- Final Gravity: 1.012
- ABV: 5.2%
- IBU: 21
- SRM: 3.6
Mash in at 152° F (67° C). 90 minute boil. Whirlpool for 20 minutes while also adding the lemongrass and aroma hops. Chill to 50° F (10° C) and oxygenate well. Ferment at 50° F (10° C) until you reach a specific gravity of 1.025, then raise 5° F per day (or let free rise) to 68° F (20° C) and hold for 48 hours for a diacetyl rest and to finish fermenting. Once fermentation is complete, drop temperature to 40° F and lager 3-4 weeks before packaging.
Notes: Fresh lemongrass is always preferred if available. If a heavy lemongrass flavor is preferred try making a lemongrass tincture, and adding adding to taste at packaging. Simply combine 6oz of vodka with 2oz of fresh lemongrass in an airtight container and let sit at room temperature for 2-4 weeks.