Hi y’all,
So I’m trying to brew a whole grain beer in collaboration with my wife’s uncle’s limoncello . I’ve never brewed with a liquor before I’m thinking of going with a hefeweizen since lemon and wheat go well together. If anyone’s done this before I’d love some suggestions on when to add the liqueur, and how much per 5 gallons. Trying to get something that you can definitely tell that there is that limoncello in there but not have it too overpowering. There’s also some added sugar in there so I’ve got some fermenting issues as well that I need to manage. I was thinking I might have to incorporate a Camden tablet when I feel the beer has reached a gravity that is palatable. I will be kegging it. Thanks!
I can’t comment on how much lemoncello to use, but I think a Saison would be perfect for this. You wouldn’t need to worry about it going too dry, since that’s to style anyways. A lcitrusy hop would be a nice pairing as well.
If you don’t want the sugar in the limoncello to ferment then the limoncello needs to be added to beer that has been fully fermented, cold crashed and then stabilized. Otherwise put at the end of secondary to not lose flavor during ferment.