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Old 10-27-2009, 03:45 PM   #1
greencoat
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Jun 2009
Dayton, OH
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So about a month ago I bought 2 oz of rose buds and petals from a local festival. I'd like to use them in a beer, but don't really know the best application. Is 2 oz enough to even make a difference?? I'll be making a 5 gal batch using extract and steeping grains. Maybe stovetop PM, but my luck with that hasn't been anything to write home about.

Also - I just got a chest freezer off CL for ferm control, so I'd like to lager it if appropriate. Your advice would be very much appreciated. Thanks!


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Old 10-27-2009, 03:49 PM   #2
kanielb1
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Jan 2009
New Orleans, LA
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A rose beer...like the flower??


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Old 10-27-2009, 03:52 PM   #3
greencoat
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Jun 2009
Dayton, OH
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Uh huh! I imagine a hefe would lend itself well to it's light flavoring. My main concern when to add it to the boil to extract it's flavor, and make sure it isn't overshadowed by hops.
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Old 10-27-2009, 08:06 PM   #4
jlpred55
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Aug 2008
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I would make a rose water/tea soaking them in vodka and then add that to secondary or bottling bucket to target the flavor. Last year I had a manhattan somewhere in Chicago that used rose water or some type of rose flavored liquor. It was interesting but really good. It was a quite intense flavor, if I remember correctly, druck, they put a few medicine droppers worth of the rose water and that was it, stood up well to the bourbon. Good luck and let us know how it turns out.

 
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Old 10-27-2009, 08:19 PM   #5
JesseRC
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Oct 2008
San Antonio
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maybe treat it like a hibiscus saison?
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Old 10-27-2009, 08:27 PM   #6
BeernuT100
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Oct 2008
Conway, AR
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Quote:
Originally Posted by jlpred55 View Post
I would make a rose water/tea soaking them in vodka and then add that to secondary or bottling bucket to target the flavor. Last year I had a manhattan somewhere in Chicago that used rose water or some type of rose flavored liquor. It was interesting but really good. It was a quite intense flavor, if I remember correctly, druck, they put a few medicine droppers worth of the rose water and that was it, stood up well to the bourbon. Good luck and let us know how it turns out.
+1 on the tea idea
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Old 10-27-2009, 08:41 PM   #7
alcibiades
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Jun 2009
Stafford, Virginia
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ive thought about a rose beer. I would use "rose water" though, as the flavor addition, and the base beer would be a cream ale, with IBU around 15. Here is the rose water you can get from any middle eastern grocery store:

http://www.mylebanesegrocer.com/inde..._store=default


i know ur not supposed to boil rose water, it loses its flavor if you do, so I would probably add it at bottling time, possibly boiling it for a few minutes with the priming sugar?...

 
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Old 11-02-2009, 11:17 PM   #8
greencoat
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Jun 2009
Dayton, OH
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I'm going to boil this out tonight. A pretty simple recipe to make sure it's focus isn't lost with the rose.

5 Gal batch

8lbs Wheat LME
1lb Crystal 10L
1oz Saaz hops @ 60

White Labs Hefeweizen IV yeast

I'm doing the rose tea idea with vodka. I'll let it soak for two weeks, then add at bottling. I'm pretty excited to see how this one turns out.
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Old 11-03-2009, 02:12 PM   #9
greencoat
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Jun 2009
Dayton, OH
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I decided to soak 1.5oz rose buds/petals in 1 cup vodka, and boil .5oz rose for 20 min. It made the house smell AMAZING.

My question is this: will the flavor of that much vodka shine through?? If it does, will it subside with time??

Many thanks!
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Old 11-03-2009, 08:07 PM   #10
gxm
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Jul 2008
Portland, OR
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I had a taste of this rose beer the other week:
"Caldera Rose Pedal Imperial Golden Ale: Made with 11 pounds of rose pedals and two liters of Bulgarian rose water, brewer Jim Mills says “this beers tastes like a party at Grandma’s house.” This is the only keg of this taproom exclusive beer to reach Portland and is dangerously delicious!"

I thought the rose aroma and flavor were totally over done, I would not drink a pint of that beer. I would advise caution to avoid that "Grandma’s house." taste.



 
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