Partial Mash Yeast:
WLP051 - Cali V Yeast Starter:
1L Batch Size (Gallons):
5.0 Original Gravity:
1.043 Final Gravity:
23.6 Boiling Time (Minutes):
4 SRM Primary Fermentation (# of Days & Temp):
10 (68) Secondary Fermentation (# of Days & Temp):
10 (65) Tasting Notes:
Floral aroma; sweet and fruity flavor; slightly spicy and dry finish
I've wanted to involve lavender in my brewing since the outset, so I crafted a recipe for a blonde ale that would be light enough that the lavender would shine, but tasty enough that if the lavender didn't add much I would still want to drink it. Luckily, I found a great balance, so I thought I would share this recipe for a great spring or summer ale.
You don't have to transfer to a secondary if you don't want to, but you'll use the second 10 days of fermentation to infuse the beer with the lavender scent. I used 1 oz. of dried Angustifolia lavender (it's culinary lavender, so it's lower in camphor than the aromatic varieties) and just dumped right on top of the beer like a dry hop. That amount resulted in a gentle floral aroma - if you want something more dramatic, add another .5 - 1 oz.
I prefer a hoppy beer, so I added my last addition of Crystal hops late enough that I would get some of their flavor. The aroma of the hops will clash with the lavender a bit, but leave it in the bottle for 3 weeks and cold condition for a week and the hops will settle nicely into the background.
One last suggestion: I primed this with Vanilla Sugar to add just a touch more vanilla flavor, but it is still quite subtle.
3 lbs. Light DME
1.5 lbs. Two Rwo
0.5 lb. Crystal 10
0.5 lb. Wheat
6 oz. Vanilla Sugar (add at 10 min. hop addition)
0.75 oz. Crystal @ 60
0.5 oz. Crystal @ 30
0.75 oz. Crystal @ 10
Whirlfloc Tablet @ 10
1 oz. cleaned, dried Angustifolia lavender (add after fermenation complete, let sit for 10 days)
WLP051 - California Ale V - this highly flocculant strain is good for getting a nice, clear beer with a slightly sweet and fruity finish.