Dried Lemon Peel - 100g
A bright citrus botanical for beers and spirits. Once distilled it reveals a candied-lemon aroma, with a tart but fresh flavour. Lemon peel is a great way to add a citrus punch without the acidity of juice - most popular in Belgian wits, saisons, IPAs and summer wheat beers.
Using lemon peel in beer
- In the boil (most common): add in the last 5-10 minutes to sanitise and extract a "cooked" citrus flavour. Don't exceed 15 minutes or the delicate oils boil off. Start with 14-28g for a 23L batch.
- At flameout/whirlpool: add once the heat is off and steep 10-15 minutes for a fresher, more aromatic lemon character.
- As a dry hop: add to secondary for 3-5 days. To avoid contamination, soak the peel in a little vodka for 24-48 hours first, then add the whole tincture. Use ~14g per 23L - very potent.
In wine
A classic in fruit and country wines. Because dried peel lacks the acidity of juice, it adds aroma and a citrus backbone without upsetting pH. Add ~28g per 23L during primary (in a sterilised mesh bag), or to secondary for 1-2 weeks to brighten a flat wine. Often paired with raisins or black tea for body and tannin.
In spirits & limoncello
Used in gin for citrus aroma. For limoncello, use roughly 80-100g of dried peel per 750ml of vodka (100-proof is best). Steep 1-2 weeks in a cool dark place, shaking daily, then strain and sweeten with simple syrup to taste.
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