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Lavender Grape

Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.120 (recipe based estimate)
Post Boil Gravity: 1.240 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 216 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)

Created: Wednesday September 2nd 2020

Original Gravity:

1.065

Final Gravity:

1.018

ABV (standard):

6.3%

IBU (tinseth):

22.6

SRM (morey):

7.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 lb	American - Caramel / Crystal 15L2 lb Caramel / Crystal 15L	35	15	14.3%
10 lb	US - Pale 2-Row10 lb Pale 2-Row	37	1.8	71.4%
2 lb	German - Kölsch2 lb Kölsch	37	4.4	14.3%
14 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Southern Cross1 oz Southern Cross Hops	Pellet	12.5	Boil	30 min	17.71	25%
1 oz	liberty1 oz liberty Hops	Pellet	4	Boil	5 min	1.47	25%
1 oz	Yakima Valley Hops - Cashmere1 oz Cashmere Hops	Pellet	5.6	Boil	5 min	2.06	25%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	5 min	1.38	25%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Southern Cross (Pellet)	17.71	25%
1 oz	liberty (Pellet)	1.47	25%
1 oz	Yakima Valley Hops - Cashmere (Pellet)	2.06	25%
1 oz	Hallertau Mittelfruh (Pellet)	1.38	25%
4 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
40 oz	grape puree	Flavor	Secondary	0 min.
0.13 oz	Culinary lavander	Flavor	Primary	5 days
2 oz	pectin enzyme	Water Agt	Mash	0 min.

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 116 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

The cara 15 is just a place holder; actually, it's a local honey malt. lovibond 15, Not sure of other characteristics.

We started with .25 oz culinary

Grapes were homegrown Concord grapes. I used a gallon zip-loc bag with just the grapes (I froze them for about a week) Pureed with about a 1/4 cup of sugar. I'd probably cut back on the grapes as well.

Also don't forget the pectin enzyme; otherwise, the pectin globs and looks gross (curdled milkish) Using pectin enzyme clears things up nicely. Added it to the secondary.

I suppose you're wondering how this tastes. Haven't carbed yet. It's odd. Not bad, but there's no great clamor for grape beer - or lavender beer. We used a 1/4 oz lavender and that's why I adjusted the recipe to 1/8. All in all, it was fun to do, and we'll finish the keg, but no danger of this taking the world by storm.

Slightly medicinal nose, pretty sweet but with decent bitterness backing things up. The 1/4 oz of lavender is a bit overpowering.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-10-15 21:23 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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