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Old 05-16-2010, 07:53 PM   #21
Chicalorado
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May 2009
Park Hill, Denver
Posts: 15

I believe we soaked 8 oz of rose petals in vodka for about a week, then transferred the vodka to the secondary.

Honestly, all I think it did was provide a light red hue to the color of the beer, but we couldn't pinpoint a taste or aroma it provided. Maybe we have to add more rose petals.
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Old 06-28-2011, 01:45 PM   #22
vnyand
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Jul 2009
upstate NY, NY
Posts: 24
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If anyone is toying with the idea of using rose water, I'd like to add a word of caution.

I brewed a 5gal saison (OG 1.055, FG 1.004 (yup, .004)) and added 5 tbs dried lavender and 3 tbs rose water to secondary. Mistake. The lavender is perfect, there's a thread here that broke it down (1 tbs/gal for subtle, 2 tbs/gal for prominent in secondary) but 3 tbs of rose water makes the beer taste like perfume. Granted a beer that dry will accentuate anything you add to it, but believe me when I say, you will be debating whether to drink your beer or use it for shampoo.

So far my research has told me that rose water: should never be boiled, and added tsp by tsp to taste at bottling.

Sorry if this repeats anything already said here, but I figure I'd share my all too familiar experience with the dangers of rose water.

Side note, I think someone mentioned the use of rose hips... rose hips actually impart more of a citrus character than floral, delicious but not what you're looking for when you want "rose"

 
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Old 08-12-2011, 04:19 AM   #23
agenthucky
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Jan 2010
CT
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Quote:
Originally Posted by greencoat View Post
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!
Any verdict?

 
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Old 04-18-2013, 06:30 PM   #24
TheBrewWarrior
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Mar 2013
Louisville
Posts: 31


Anyone managed to create something with a a nice rose aroma that's still drinkable? Using which process?

 
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Old 04-18-2013, 07:18 PM   #25
agenthucky
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Jan 2010
CT
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I've had mine place in a couple competitions. It is based off a Sierra Nevada beer camp project a few years back. Deep on the interwebs is a PDF of the recipe. It uses rose hips on a pale ale recipe and a delicate rose pedal dry hop. I add a very small amount of rose water to it as well to add a little bitterness.

 
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Old 08-18-2014, 01:29 AM   #26
meemerbrewco
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Aug 2014
Posts: 1

I made a cream ale and kegged it. Then bought a squirt bottle of rose water and tried to find the right mix of rose water to beer ratio. Turns out there isn't one. So I turned the rest into a peach cream ale using some flavor extract from the brew store. That turned out to be one of my favorite summer chugger beers

 
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Old 08-19-2014, 02:51 AM   #27
agenthucky
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Jan 2010
CT
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Quote:
Originally Posted by meemerbrewco View Post
Then bought a squirt bottle of rose water and tried to find the right mix of rose water to beer ratio. Turns out there isn't one.
There isn't one? Or you just didn't find it...

 
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Old 05-14-2015, 01:02 AM   #28
natefrog255
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Feb 2012
De Pere, WI
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So if I were to a 5g batch of a cream ale or American Wheat, how much rose water would be recommended in bottling bucket? sounds potent. Like 2 tbs?

 
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Old 06-10-2015, 12:39 AM   #29
natefrog255
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Feb 2012
De Pere, WI
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Well we'll see what happens. I'm doing a small batch (2.375G in fermenter) to test this out. It is going to be an American Wheat and I'm gonna add 2 oz. of rose water to bottling bucket and see what happens.
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Old 06-10-2015, 11:42 AM   #30
Vandulus
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Mar 2015
Columbus, Ohio
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I know a lot of people have been advocating rose water, but I've had great luck with rose extract: http://www.amazon.com/gp/product/B00...rch_detailpage

It's expensive at $25 for 4 oz, but worked like a dream for making a abbey style ale with rose hip tea and this extract. I only added about 12 drops to a 2.5 gallon batch so the taste and aroma is very subtle. I'll definitely be making another batch this winter!

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