Lemon Myrtle and Coriander Canadian Blonde

[turtbeard]

Has anyone made and consumed(and hopefully enjoyed) anything using lemon myrtle leaves?
I've found a few posts around recipe discussion but not much in follow up.
My recipe as it stands is;

1 can Coopers Canadian Blonde
500g LDM
500g Dex
50g lemon myrtle leaves(made as tea, going in primary)
Small handful of coriander seeds

The aim is for a strong lemon myrtle flavour but not quite that of the Barons/Barons clone.

 

[NewtownClown]

Yep. A few times in wits and hefeweissbier

As with dry hopping, fermentation tends to drive off aroma and some flavour. Do yourself a favour and wait until fermentation is just about complete (day 4 or 5), make your myrtle and coriander "tea" and add it in measured doses to a known volume of beer drawn from the fermenter. Tasting after each dose until it is what you want, then you can scale up the tea addition for the volume in the fermenter.

Taste again when bottling/kegging and adjustments can be made, if needed.

Remember that flavour becomes more muted the colder the beer, What appears bold at room temperature can present quite subtly when chilled.

 

[turtbeard]

Thanks, that is a very logical way to balance the flavours

 

[Rod]

I have used lemon myrtle leaves in bottled brew

I have made several Corona clones

and have added one fresh lemon myrtle leaf to a grolsh bottle ( 475ml )