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Old 05-29-2010, 09:07 PM   #1
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Default Is this insane?

Hoppy Chamomile Hefeweizen:

3.5# pils
6.5# wheat
.5# rice hulls

1oz columbus FWH
2oz chamomile @ 10 min

WLP300 @ 65 degrees for 7 days then keg.

I was thinking that the columbus may work to compliment the chamomile, maybe not.

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Old 05-29-2010, 10:13 PM   #2
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I think that will be great. Late hop addition is not what I do for a hefe, but it sounds like a winner. I have been thinking about adding chamomile flowers to my hefe, also.

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Old 05-29-2010, 11:14 PM   #3
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Thanks for the encouragement....Just picked up the ingredients for this batch, will either do it with the columbus or if I wimp out use some saaz.

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Old 05-29-2010, 11:23 PM   #4
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Also, I have 2oz of dried chamomile, I am wondering if I should use the whole 2oz or use less.

Should I do the columbus as FWH or as a 60 minute addition?

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Old 05-30-2010, 01:26 AM   #5
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2oz of the stuff that comes in tea bags??

i used one gram of it and it was plenty in a wit i did.

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Old 05-30-2010, 02:51 AM   #6
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Sounds good to me. Like beer says, start off slow with the chamimile and work your way up from there. It is easy to overdue it.

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Old 05-30-2010, 03:10 AM   #7
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FWIW New Glarus Crack'd Wheat (they call it a cross between a Hefe and an APA) uses Armarillo hops. That spicy type of hop would go great with chamomile. If you were looking for more of a hop forward hefe. If you want the chamomile to be the star then the herbal qualities of the Columbus show support it well.

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Old 05-30-2010, 03:15 AM   #8
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I think this is a great idea. One concern I have is for boiling the chamomile. I'd put it in at flame-out to avoid some of the bitter/astringent components. Probably a small thing but worth consideration. Good luck.

Schlante,
Phillip

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Old 05-30-2010, 06:03 AM   #9
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Excellent, I am going to brew tomorrow. Revising the hop schedule a bit though, how does this sound:

.5oz columbus @ FWH
.25oz columbus @ 10 min
1oz chamomile @ flameout
1lb wildflower honey @ flameout


Will the .5oz FWH be good for bittering? Columbus is pretty high alpha. I also am going to try and keep the 3068 yeast around 65F to keep the esters low but still have the bavarian quality, does anyone know if it will stall at this temp?

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Old 05-30-2010, 07:27 AM   #10
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I've got a Chamomile Agave Wheat about ready to be bottled. It's coming along well so far. Used Wyeast German Ale yeast for a more Kolsch style yeast characteristic. This was my recipe for a 2.5 gallon batch:

1lb Extra Light Pilsen DME
1lb Bavarian Wheat DME (65% wheat)
.25lb Honey Malt (Steeped)
.75lb Raw Agave Nectar

.25oz Sterling 6.0% AA @ 60 mins
.25oz Sterling 6.0% AA @ 12 mins
4 tea bags Chamomile @ 10 mins

Fermented at 56 degrees with Wyeast 1007 German Ale.

OG = 1.050
FG = 1.009

Beer initially had a definite chamomile zing that has since gone away. Not sure if it'll come back at all. I'm cold crashing now to clear it up.

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