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Wicked lavender ale
Spice, Herb, or Vegetable Beer • Extract • 5 gal
I used two ounces of lavender in the boil, another oz. in the last four minutes for bittering, and another ounce at the end for aroma. The finished ale retained the pleasant, distinctive lavender scent nicely.
September 17, 2001 pm 01:56pm
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Ingredients (Extract, 5 gal)
- 4 lbs
Dry Amber Extract
Dry Amber Extract
Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
- 3 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 2 oz
Hallertau - 4.5 AA% whole; boiled 45 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 1/4 oz
Cascade - 5.5 AA% whole; boiled 2 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
lavender - (omitted from calculations)
lavender
- 1 tsp
irish moss - (omitted from calculations)
irish moss
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: A - Spice, Herb, or Vegetable Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.013 | 0.995 - 1.035 | |
| Color: | 8.1 SRM | 1 - 50 | |
| Alcohol: | 5.4% ABV | 2.5% - 14.5% | |
| Bitterness: | 30.7 IBU | 0 - 100 | |
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