Monday, June 14, 2010

Adding Lime To The Recipe

I recently brewed up a batch of Linebacker Doppel Bock that called for the addition of lime zest and lime juice so I figured I may as well share it with you.

As always I first started by adding 4 cups of filtered water to a 3 quart pan and brought it to a hard boil.

While waiting for the water to boil I grated the zest of 2 small limes and put the zest into a sanitized muslin hop sack.

I then tied the muslin hop sack into a secure knot and trimmed off the excess muslin with a pair of sanitized scissors.

After the water boiled I turned the heat off under the pot  and tossed the muslin sack into the pot of hot water.

I used a squeezer to add the juice to the hot water after cutting the limes in half and  as well.

Next I poured my cans of extract into the hot water, stirred the mix up really good and I poured the whole thing into the 2 gallon MB keg. The keg already contained 4 quarts of filtered water that I had added earlier according to the standard MB instructions.

After topping the keg off to the 8.5 quart mark with more filtered water I stirred the mixture up really well aerating the mixture in the process before pitching the dry Brewer yeast.

I pitched the dry brewing yeast, directly into the keg's 70-75F mixture of extract and adjuncts, and left it to soak in the mixture for 5 minutes.

After soaking in the mixture for 5 minutes I aerate the mixture one more time by stirring it up vigorously with a sanitized long handled spoon.

I twisted the top on tight and left the keg to ferment for the next 21 days at 70F and repeated this same process for the next 5 recipes I brewed that day.


  1. That is awsome and thanks for the advise. Im making the lemon Weisenbier next and need to do exactly what you did with 2 lemons instead Do you leave the 2 lemons in the fermentor after squeezing?

  2. That Weisenbier sounds like a great recipe. Don't put the lemons in the fermenter after the zest and juice has been removed from them. The juice and zest are sweet, the good parts.
    The white parts that are left over are the rinds and they are really bitter, you don't want them in your beer.