Recipe feedback appreciated... Lavender IPA

[shigadeyo]

Greetings from Ohio! It's been awhile since I've brewed anything or been on these forums, so I thought I'd reach out to say hello and get some advice on a recipe that I plan to brew soon. I recently had the privilege of trying Great Lakes Chillwave (previously known as Alchemy Hour) Double IPA aged on lavender in a cask and decided that I'd like to make a Lavender IPA. My goal is not to clone Chillwave, but to make a "regular" IPA that incorporates some hop varieties that I enjoy and something that will complement and showcase the lavender a bit more. There doesn't seem to be much information about lavender in homebrew available, but I did find the Basil Lavender White IPA recipe and Lavender beer (I know) thread to be helpful. I have come up with the following recipe and would appreciate any feedback. Thank you!

Lavender IPA

American IPA
Type: All Grain
Batch Size (fermenter): 5.00 gal
Boil Size: 6.52 gal
Boil Time: 60 min
End of Boil Volume 5.98 gal	
Final Bottling Volume: 4.60 gal	
Fermentation: Ale, Two Stage

Ingredients
Amt		Name
11 lbs	Pale Malt (2 Row) US (2.0 SRM)	
1 lbs	Caramel/Crystal Malt - 10L (10.0 SRM)	
8.0 oz	Cara-Pils/Dextrine (2.0 SRM)	
8.0 oz	Caramunich Malt (56.0 SRM)		
1.00 oz	Columbus (Tomahawk) [16.30 %] - Boil 45.0 min	
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	
1.00 oz	Mosaic (HBC 369) [12.25 %] - Boil 10.0 min		
1.00 oz	Mosaic (HBC 369) [12.25 %] - Boil 5.0 min		
1.0 pkg	Safale American (DCL/Fermentis #US-05) [50.28 ml]	
2.00 tbsp	Culinary Lavender (Secondary 7.0 days)			
1.00 oz	Mosaic (HBC 369) [12.25 %] - Dry Hop 7.0 Days

Beer Profile
Est Original Gravity: 1.067 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 7.1
Bitterness: 66.1 IBUs
Est Color: 7.5 SRM	

Mash Profile
Mash Name: Single Infusion, Medium Body, No Mash Out	
Total Grain Weight: 13 lbs
Sparge Water: 4.27 gal									
Grain Temperature: 65.0 F
Sparge Temperature: 168.0 F								
Tun Temperature: 65.0 F
Adjust Temp for Equipment: TRUE							
Mash PH: 5.20

Mash Steps
Mash In:     Add 16.25 qt of water at 167.8 F; 152.0 F	60 min
Sparge Step: Fly sparge with 4.27 gal water at 168.0 F
Mash Notes:  Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Keg	
Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI	
Carbonation Used: Keg with 12.54 PSI

 

[shigadeyo]

I brewed this beer 3 weekends ago and it is currently in the keg carbonating. I tasted it when racking it into the keg and it is really great. Lots of the Mosaic hop aroma and flavor with just the right amount of lavender in each. 2 Tbsp of lavender in the secondary for 7 days was just right. I am debating whether or not to keg hop it with another ounce of Mosaic to bump up the aroma factor some more, but will make that call after the beer is fully carbonated, matured for a week or two, and can get a better taste. The final recipe is below.

By the way, I have plenty of lavender if anybody would like to trade for some!

Lavender IPA (cool name pending)

American IPA
Type: All Grain
Batch Size (fermenter): 5.00 gal
Boil Size: 6.52 gal
Boil Time: 60 min
End of Boil Volume 5.98 gal	
Final Bottling Volume: 4.60 gal	
Fermentation: Ale, Two Stage

Ingredients
Amt		Name
10 lbs	Pale Malt (2 Row) US (2.0 SRM)	
1 lbs	Caramel/Crystal Malt - 10L (10.0 SRM)	
12.0 oz	Munich Malt - 10L (10.0 SRM)	
12.0 oz	White Wheat Malt (2.0 SRM)	
8.0 oz	Caramel/Crystal Malt - 60L (60.0 SRM)
1.00 oz	Columbus (Tomahawk) [13.80 %] - Boil 60.0 min	
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	
0.50 oz	Mosaic (HBC 369) [11.50 %] - Boil 15.0 min		
0.50 oz	Mosaic (HBC 369) [11.50 %] - Boil 10.0 min		
0.50 oz	Mosaic (HBC 369) [11.50 %] - Boil 5.0 min		
0.50 oz	Mosaic (HBC 369) [11.50 %] - Boil 1.0 min		
1.0 pkg	Safale American (DCL/Fermentis #US-05) [50.28 ml]	
2.00 tbsp	[URL="http://amzn.to/1SWMfNU"]Culinary Lavender[/URL] (Secondary 7.0 days)			
1.00 oz	Mosaic (HBC 369) [11.50 %] - Dry Hop 7.0 Days

Beer Profile
Est Original Gravity: 1.060 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 7.1
Bitterness: 60.7 IBUs
Est Color: 8.2 SRM	

Mash Profile
Mash Name: Single Infusion, Medium Body, No Mash Out	
Total Grain Weight: 13 lbs
Sparge Water: 4.27 gal									
Grain Temperature: 65.0 F
Sparge Temperature: 168.0 F								
Tun Temperature: 65.0 F
Adjust Temp for Equipment: TRUE							

Mash Steps
Mash In:     Add 16.25 qt of water at 167.8 F; 152.0 F	60 min
Sparge Step: Fly sparge with 4.27 gal water at 168.0 F
Mash Notes:  Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Keg	
Volumes of CO2: 2.4
Pressure/Weight: 12 PSI	
Carbonation Used: Keg with 12 PSI

 

[mclamb6]

I made a White IPA with lavender. I used .25 oz of lavender at flame out per suggestions on HBT. I really like what it adds to the beer. I notice it far more now (kegged/carbed) than I did when I took gravity samples.

I definitely want to try a lavender pale ale, possibly a Belgian pale.