Ferment @65F
Cold Crash
2.5 tbsp of lavender soaked in vodka for a day then pasteurized at 170F for 10 minutes to secondary for 3 days
05/07/17
Actual OG @81°F 1.050
Actual Fermentation temp 69°F
Actually used 3oz when racking to secondary. Did not soak in vodka, but did pasteurize for 15 minutes at 170F in about 1/4 cup of water.
05/17/17
The original lavender was pretty old. Added an additional 1/4 oz of fresh lavender today and it made all the difference. Going forward, Add 1/4 oz in secondary, then cold crash for no less than 3 days. (maybe go for 1/2 oz of Lavender to compensate for the old 3oz when first racked to seondary
Fermentables
62% - 2-Row - US
5.75
37
1
Mash
22% - Flaked Corn - US
2
37
1
Mash
5% - Caramel/Crystal 10 - US
0.5
35
10
Mash
5% - Caramel/Crystal 20 - US
0.5
35
20
Mash
5% - Flaked Oats - US
0.5
37
1
Mash
Hops
Cluster
0.45
Pellet
Boil
60 min(s)
7.6
12.9
Cluster
0.25
Pellet
Boil
30 min(s)
7.6
5.5
Yeast
Fermentis Safale US-05
81%
Other Stuff
Whirfloc tablet
1
each
Boil
Lavender
0.25
oz
Secondary
Mash Steps
Mash In
Infusion
160
0 min
Saccharification Rest
Infusion
154
60 min
Mash-Out
Infusion
170
10 min
Special Instructions
1.Ferment @65F Cold Crash
2.2.5 tbsp of lavender soaked in vodka for a day then pasteurized at 170F for 10 minutes to secondary for 3 days
For my taste, the lavender is perfect on the nose, but a little strong on the palate. But, everyone else things both the nose and the palate are spot on. SO I will leave it be.
The body is a little thin, even for this style, so I tweak the recipe to add some oats and give it a little more body/chew.
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https://brewgr.com/Media/img/r/27/277fdfb3-e3fb-4649-a37f-29a0d43e78fd_d.jpg
https://brewgr.com/Media/img/r/27/277fdfb3-e3fb-4649-a37f-29a0d43e78fd_t.jpg
