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Old 07-29-2010, 02:51 PM   #21
kaastel
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Ohyeah, forgot some details. These were 3 gallon batches split into 1-gallon secondaries. The dose then I like is 2 tbs/gallon in secondary. So if your batch/secondary is larger, you'll need to up the lavender appropriately. It was in the secondary for 3 weeks before bottling. You can watch the lavender and it seems like when it blanches in the secondary it's probably lost as much flavour as it's going to.

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Old 12-05-2010, 04:19 AM   #22
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How did this turn out, can you remember that long ago? I've been thinking about doing lavender with a saison or a wheat. Anymore hints?

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Old 12-08-2010, 02:35 PM   #23
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Quote:
How did this turn out, can you remember that long ago? I've been thinking about doing lavender with a saison or a wheat. Anymore hints?
So far the best ones I've used 2 tbs lavender/gallon in the secondary. 4 is a bit too strong of a flavour, 1 is quite subtle. I did end up doing a milk lavender stout and it was quite good. My first lavender beers were in a wheat, which really allowed the lavender flavour to dominate. I'm not sure how it would interact with the funky flavours of a saison. Good luck!
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Old 12-08-2010, 03:27 PM   #24
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One of the guys in HBC brewed a lavender wheat this last summer. I wasn't there during his brew session but he did mention that he put a tsp of lavender in the boil with each hop addition. I tasted it last month and it had a nice, not overpowering, lavender aroma and just a hint of it found in the taste. It turned out quite well for an experiment.

I remember him saying that when he dropped the lavender in with the hops the wort turned a crazy green color that almost made him stop adding any more. He decided to still go with it and the green color boiled out and the wheat looked perfect.

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Old 02-06-2011, 04:47 PM   #25
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We have a big, happy lavender bush in our yard. I'd like to try this recipe when it blooms. This goes on my list . I'm too "young" in homebrew years to really start mucking about with experiments yet, but I'm wondering what happens if I use Papazian's "Linda's lovely light" and sub in an as yet unknown quantity of lavender for the ginger (which 4 oz in 5 gal is just perfect for me). Or maybe add it in ADDITION to the ginger...but I think the ginger would totally overpower it. Hmmm...

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Old 08-31-2011, 05:12 AM   #26
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glad to see people have tried this, my fiancee just asked me about doing one tonight.

so i am researching it to see how it will turn out

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Old 11-07-2011, 07:00 AM   #27
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I know this topic is pretty old, but I was wondering what the best yeast would be to use in a Lavender Wheat? Should it be a neutral yeast, or maybe something like an American Hefeweizen?

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Old 12-28-2011, 03:32 AM   #28
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I made a simple wheat beer (2 gallon batch with a couple lbs of wheat DME and a bit of flaked wheat) and added 2.5 tbsp of culinary lavender PER gallon. The lavender was added into the secondary after being in primary for 1 week. I left it in secondary before bottling for about 2 weeks. The result was a pretty damn strong aroma, and very tasty lavender flavor. Personally, as I am not a huge lavender fan, I would probably use around 1.5 or 2 tbsp of lavender per gallon in the future, but my girlfriend (loves lavender) said it could use even a little MORE lavender.

Overall, I think this experiment was successful and I will definitely be brewing it again, except next time using AG rather than extract.

EDIT: Forgot to mention, the yeast I ended up using was Safbrew T-58 which was described to me as a sort of neutral yeast that would be good for a flavored wheat beer.

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Old 01-15-2012, 11:56 AM   #29
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Thanks for this thread. The LTR just asked for me to brew a Lavender Cream Ale for her house warming. Now I've got some guidelines.

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