Lemon Grass 100g

Lemongrass 100g

Lemongrass is a popular brewing adjunct used to introduce a crisp, zesty, and herbal citrus aroma to beer, cider, and kombucha. It contains high levels of citral, an essential oil that mimics the bright top-notes of lemons without adding any of the citric acidity that could disrupt the pH of your brew.

Flavor & Aroma

• Characteristics Bright Citrus: Provides a clean, sharp lemon profile distinct from traditional citrus peels.
• Herbal Complexity: Carries underlying green, gingery, and minty notes that layer well with earthy hops.
• Crisp Finish: Often cuts through the sweetness of malt, lending a lighter mouthfeel and refreshing dry finish to warm-weather styles.

Ideal Beer Styles

• Wheat Beers & Witbiers: Complements the naturally fruity esters, spicy phenols, and heavy wheat backbones.
• Saisons & Farmhouse Ales: Pairs excellently with rustic, spicy yeast profiles and complex traditional adjuncts like grains of paradise or ginger.
• Lagers & Pilsners: Adds a modern, citrusy twist to crisp, clean, bottom-fermented styles.
• Hazy IPAs: Enhances fruit-forward, tropical hop selections like Citra, Sorachi Ace, or Amarillo during the whirlpool stage.

Usage & Addition Methods

Because lemongrass oils are highly volatile, they can easily boil off if left in the kettle too long. Homebrewers typically utilize the following amounts and timing for a standard 19-litre (5-gallon) batch:

• Method Late Boil (Last 5–10 mins)20g – 40g (Dried)  or 2–3 Stalks (Fresh) Extracting balanced citrus flavors while ensuring sanitisation.  Chop finely; toss directly into the boiling wort.
• Whirlpool / Flameout (Post-boil steep)40g – 60g (Dried)  or 3–4 Stalks (Fresh) Preserving fragile, bright aromatic oils without volatilising them. Steep in the wort at 75°C to 80°C for 15–20 minutes before chilling.
• Dry Hopping (Secondary Fermentation)30g (Dried)  or 2 Stalks (Fresh) Providing raw, punchy, punch-in-the-face lemongrass fragrance.Place inside a sanitised muslin bag and submerge after cold-crashing.