All Grain Yeast:
Fermentis S-05 Dry Yeast Yeast Starter:
No Batch Size (Gallons):
10 Original Gravity:
1.061 Final Gravity:
24 Boiling Time (Minutes):
4 Primary Fermentation (# of Days & Temp):
21 @ 65° F Tasting Notes:
Wow, honey and chamomile. Both are very
This beer is defined in Sam Calagione's excellent Extreme Brewing (Wildflower Wheat). Book is a joy to look at.
This beer turned out much better than I expected. I was almost certain the chamomile would ruin it. Or the honey would ferment out and have no more effect than if I had just used sugar. Wow was I wrong.
It starts with a fine heady pour, slightly hazy. I neither cold crashed nor gelatin'ed this beer as it was a wheat. It has a very pronounced aroma of chamomile and honey. While the chamomile is perfumey, I think it blends perfectly with the honey, and is a welcome adjunct to a wheat beer.
The taste also has some chamomile, but the honey is quite prominent too. I wasn't expecting this. From now on, I'll only add honey at flameout, as this seems to leave most of the aromatics and tastey components in there.
BTW, I used S-04 Dry Yeast.
Mistake above is apparently unfixable.
Ingredients / Process:
10 gallon batch
Amount Item Type % or IBU
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 47.62 %
8.00 lb Wheat Malt, Ger (2.0 SRM) Grain 38.10 %
2.50 oz Cascade [5.40 %] (60 min) Hops 23.7 IBU
2.00 tsp Flour (wheat) (Boil 5.0 min) Misc
4.00 oz Chamomile (Boil 60.0 min) Misc
3.00 lb Honey (1.0 SRM) Sugar 14.29 %
2 Pkgs Safale English Ale (Fermentis #S-04) Yeast-Ale
Mash Schedule: Single Infusion Mash, 154°F. Leaving some body
in this seemed to increase the perception of honey.
Honey was cheap clover honey from Walmart.
Wildflower Wheat in 2 fermenters on right (left 2 are both bavarian hefe's, Wyeast 3068).