9 replies to this topic

[Big Nake]

After successfully derailing DJ's Radler thread (Sorry DJ), I thought I would get this out on the board for all to see in case there were some that didn't see it. CWG mentioned that he used some citric acid in a beer to give it a nice citrusy pop. I have been thinking of making a blonde ale with some lemon zest and the use of citric acid has been bouncing around in my head. I know my LHBS sells small bottles of powdered citric acid in the winemaking section. Has anyone else experimented with citric acid in beer? What are your findings and when did you add it and how much? I know CWG used 15 grams in 5 gallons and dissolved it in water and added it straight to the keg. Cheers Beerheads.

[SchwanzBrewer]

How much is irrelevant. Add it a bit at a time to taste.

[codemonkey]

I use it to drop the pH when I'm brewing with molasses

 

Lemon juice is more traditional, but I don't want to measure half a dozen times to get it right.

[djinkc]

That wasn't a derail.  Just how we roll and I'm glad it went that way.

[Big Nake]

That wasn't a derail.  Just how we roll and I'm glad it went that way.

Well, I feel an apology is necessary although I do agree with you... we roll by stream-of-consciousness and some new ideas will come from threads that started some other way. Still, I feel that I have a talent to completely trainwreck a thread by going off topic! :DI am considering making something like 50% 2-row base malt and 50% wheat (those percentages could change), bittering with something clean and then using something like Santiam for flavor and aroma and either using some lemon zest soaked in vodka (secondary), the citric acid or a combination of both. 1056 or similar neutral yeast. This could be a dynamite beer in warm weather and I know you mentioned making it low-ABV which I could see. I don't know if I have ever made a batch less than 4% but there's always a first time. The late addition of the zest and maybe citric acid in the keg should keep the citrus character pretty fresh. But if it wasn't fresh enough you could squeeze a lemon wedge into the beer when you tap it. I'm going to noodle with this a little bit.

Edited by Village Taphouse, 11 June 2015 - 04:30 PM.

[shaggaroo]

Well, I feel an apology is necessary although I do agree with you... we roll by stream-of-consciousness and some new ideas will come from threads that started some other way. Still, I feel that I have a talent to completely trainwreck a thread by going off topic! :DI am considering making something like 50% 2-row base malt and 50% wheat (those percentages could change), bittering with something clean and then using something like Santiam for flavor and aroma and either using some lemon zest soaked in vodka (secondary), the citric acid or a combination of both. 1056 or similar neutral yeast. This could be a dynamite beer in warm weather and I know you mentioned making it low-ABV which I could see. I don't know if I have ever made a batch less than 4% but there's always a first time. The late addition of the zest and maybe citric acid in the keg should keep the citrus character pretty fresh. But if it wasn't fresh enough you could squeeze a lemon wedge into the beer when you tap it. I'm going to noodle with this a little bit.

With that grist, why not use a nice Hefeweizen yeast like 3068? A little tartness might make it reminiscent of how Americans like to add a lemon to their hefeweizen... ??

[Big Nake]

With that grist, why not use a nice Hefeweizen yeast like 3068? A little tartness might make it reminiscent of how Americans like to add a lemon to their hefeweizen... ??

Well, I generally try very hard not to vomit so... no. Sorry, that banana and clove thing from 3068 is not my gig. I will occasionally taste some of the local homebrewer's versions of these beers (some of my buds are VERY into them and they make them well) but that's as far as I can go.

[matt6150]

Well, I generally try very hard not to vomit so... no.

[mabrungard]

Yes, citric acid is a viable alternative for acidifying and adding flavor nuances. Citric was one of the few acids readily available to homebrewers in the early days. 

 

The latest supporter's version of Bru'n Water includes the capability to add up to 4 acids in a brew, including citric. It also calculates the concentration of the acid anion so that you can track how high that level will be in the final beer along with a comparison and warning when any acid anion level gets above the reputed taste threshold. It should be a nice feature in this case.

 

Of course, the best guidance on citric acid addition is to dose it in the glass and find the level that you prefer. It may or may not be above the citrate taste threshold. At least you will be able to assess and record what your citrate preference is.

 

Enjoy!

[Poptop]

Martin, I may not always understand it, but I always read and appreciate your generous input.