Spice, Herb, or Vegetable Beer Honey & Chamomile Wheat: What a way to end a long day - Home Brew Forums
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Old 08-17-2010, 11:19 PM   #1
passedpawn
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Recipe Type: All Grain   
Yeast: Fermentis S-05 Dry Yeast   
Yeast Starter: No   
Batch Size (Gallons): 10   
Original Gravity: 1.061   
Final Gravity: 1.017   
IBU: 24   
Boiling Time (Minutes): 60   
Color: 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:
Code:
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) (Boil 5.0 min)                           Sugar        14.29 %       
2 Pkgs        Safale English Ale (Fermentis #S-04)      Yeast-Ale               

Mash Schedule: Single Infusion Mash, 154F, 60 minutes.  Leaving some body 
in this seemed to increase the perception of honey.  

Honey was cheap clover honey from Walmart.

Add honey when 5 minutes left in boil.

Chamomile!


Wildflower Wheat in 2 fermenters on right (left 2 are both bavarian hefe's, Wyeast 3068).



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Old 10-17-2010, 10:59 PM   #2
HalfPint
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You know, I was just going through my beersmith adding notes to recipes I've brewed in the past, and I came across this one. This recipe I must say is a winner during the summer time. Brew this recipe, you won't be let down!



 
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Old 11-09-2010, 05:29 PM   #3
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I will be bottling an orange cascade pale I used an WL002 in. I am looking for a recipe to pitch to the cake...this sounds yummy. I am pretty much sold on the pic and description. Any other notes before I go to LHBS for the second batch this week lol.

 
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Old 11-09-2010, 08:31 PM   #4
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It was good, with fairly strong chamomile presence. I think it is either liked or really really liked by those I have given it to.

Some folks don't like the herbal flowery aroma of the chamomile. Hope you're not one of them.
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Old 02-22-2011, 01:58 AM   #5
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I haven't been able to find an extract recipe for this. Anyone have one?

 
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Old 02-22-2011, 02:15 AM   #6
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Quote:
Originally Posted by jtkratzer View Post
I haven't been able to find an extract recipe for this. Anyone have one?
I stole this recipe from Sam Calagione's Extreme Brewing. The book lists the extract recipe (I converted to AG).
  • 6.6# wheat extract
  • 1# honey
  • 1 oz Vangaurd hops (60 minute)
  • 2 oz chamomile flowers
  • WLP320 or Wy 1010
  • OG: 1.057
  • FG 1.008
  • IBUs: 15
You should pick up the book, though, lots of process info, colorful description, and excellent pics.
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Old 02-22-2011, 02:20 AM   #7
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Quote:
Originally Posted by passedpawn View Post
I stole this recipe from Sam Calagione's Extreme Brewing. The book lists the extract recipe (I converted to AG).
  • 6.6# wheat extract
  • 1# honey
  • 1 oz Vangaurd hops (60 minute)
  • 2 oz chamomile flowers
  • WLP320 or Wy 1010
  • OG: 1.057
  • FG 1.008
  • IBUs: 15
You should pick up the book, though, lots of process info, colorful description, and excellent pics.
It's on my list. I just bottled a variation of his Blood Orange Wheat. That gets me started and I think they have a copy of it for use at the LHBS and I'll check it out to find out if those numbers are LME or DME. Thanks again.

 
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Old 02-22-2011, 02:47 AM   #8
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I had one of these this weekend. Still tastes great, 6 months later. I'll probably brew this again. It's a bit sweet, so the one thing I might do is increase the 60m hop addition to 3 or 3.5oz.
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Old 02-22-2011, 09:19 PM   #9
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Called the LHBS about this one to see if they have what I need and the guy said someone made this and the chamomile was overpowering to the point where he tasted nothing but chamomile.

I want this to be a beer, not an alcoholic tea and my wife isn't a huge fan of chamomile to begin with, so do you think quartering the chamomile to start would be a good idea and if it needs more, I could do a "dry chamomile" for a week or two...what do you think?

I also noticed the all grain recipe you posted in the first post is quite a bit different from the extract recipe in the book - for the 10 gallon recipe, the hops were a different variety and more than doubled, honey was more than doubled, addition of flour, etc. Also noticed the use of an English ale yeast as opposed to a wheat yeast. The flour is just for the hazy/cloudy effect, right?

I was thinking about doing a 2.5 gallon batch of this to see how it goes:
3.3 lbs Wheat LME
1/2 oz Vangard (60 min)
1/4 oz Chamomile (60 min)
1 tsp of wheat flour (5 min)
1 lb honey (flameout)
WLP320 American Hefeweizen

 
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Old 03-20-2011, 07:35 AM   #10
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I'm looking through some wheat recipes to brew up for the brutal summer coming and this one looks very appealing to me. (summers here are way too hot for this native Vermonter)

Instead of cascades, could I theoretically use any of the citrus types (or any hop type for that matter) to bitter it to about 24 IBUs?


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