TheBeerDetective
Member
- Joined
- Jul 30, 2013
- Messages
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I know this sounds like a girly beerand hell, it might bebut I wanted to get a nice clean beer to start the spring with.
Here's what I used:
3# Light DME
3# Wheat DME
1# Caramel 20°L
1# Raw, Unfiltered Clover Honey
2 oz East Kent Golding Whole Leaf Hops
.4 oz Lavender
Wyeast 1728 Scottish Ale
I made a starter 20 hours before pitching.
Steep caramel malt in 170° water for 30 minutes. Add DME and bring to boil, and add EKG hops. After 20 minutes, add .15 oz lavender. After 10 minutes, add 1 oz EKG hops. After 20 minutes, add .25 oz lavender. Add 1# honey at flame off and cool down to 68° to pitch yeast.
I'm currently fermenting at 63°F and it's roaring. For more information, check out my blog > http://thebeerdetective.wordpress.com/2014/02/24/lavender-light-scottish-ale/
I'll update as we go along, but this one should be great for the springtime weather we have on the way in Oregon!
Let me know what you think. Did I use too much lavender? The smell is fantastic from the blowoff tube.
Here's what I used:
3# Light DME
3# Wheat DME
1# Caramel 20°L
1# Raw, Unfiltered Clover Honey
2 oz East Kent Golding Whole Leaf Hops
.4 oz Lavender
Wyeast 1728 Scottish Ale
I made a starter 20 hours before pitching.
Steep caramel malt in 170° water for 30 minutes. Add DME and bring to boil, and add EKG hops. After 20 minutes, add .15 oz lavender. After 10 minutes, add 1 oz EKG hops. After 20 minutes, add .25 oz lavender. Add 1# honey at flame off and cool down to 68° to pitch yeast.
I'm currently fermenting at 63°F and it's roaring. For more information, check out my blog > http://thebeerdetective.wordpress.com/2014/02/24/lavender-light-scottish-ale/
I'll update as we go along, but this one should be great for the springtime weather we have on the way in Oregon!
Let me know what you think. Did I use too much lavender? The smell is fantastic from the blowoff tube.