Lemongrass, 4 oz
4 oz package of Lemongrass (Cymbopogon citratus)
Lemongrass will add a pleasant citrusy and slightly grassy flavor to any beer, wine, mead or cider. Widely known for both culinary and medicinal applications, it will also lend a bright characteristic to any fermentation.
Directions for Use
Add 2 to 4 oz of Lemongrass either at the end of the boil, or as a 'dry hop' during fermentation. Lemongrass is a very strong flavor, so add fermentation additions a little at a time to get the flavor where you want it. Flavor and aroma can also be extracted in a tincture. Add 2 to 4 oz of Lemongrass and cover with a clean, neutral spirit. Allow 5 - 7 days for extraction, then add resulting tincture at packaging to taste.