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Parleaux Beer Lab Lemony Sippit Lager

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.

This homebrew recipe is featured in 51 Craft Beer Clone Recipes 2019. Find out what recipe was featured for your state!

Parleaux Beer Lab Lemony Sippit Lager | American Lager

Ingredients

  • For 5 gal (18.9 L)
    • 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

    Specifications

    • Original Gravity: 1.052
    • Final Gravity: 1.012
    • ABV: 5.2%
    • IBU: 21
    • SRM: 3.6

    Directions

    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.

     
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