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Cisco
01/16/09 07:58 PM  
Provence Lavender buds
Has anyone tried tried using dried Provence lavender buds in a beer? I came across an organic vendor locally who sells it and it is very intense. I'm thinking of adding a small amount to a saison I'm making tomorrow.
SteveG
01/17/09 12:13 AM  
Re: Provence Lavender buds
Never heard of them. Is this grower a local guy? I'd love to get a wiff of the stuff, can we swap some herb? The wife's dries oregano is great, we have lots.
Cisco
01/17/09 01:18 PM  
Re: Provence Lavender buds
You have to use the culinary version of Lavender, which this is. Here is their web site.

www.redrockfarms.com

I'm going to try just a teaspoon in the last 5 minutes today.

SebastianP
01/17/09 10:30 PM  
Re: Provence Lavender buds
Hey Cisco, I have used lavender a couple times. Watch out it is extremely powerful. For a soft, but noticeable effect I used 1/2 gram of dried lavender in a 6 gallon batch. 1/4 gram might be subtle enough that you wouldn't be able to pick it out, even the 1/2 gram you would have to know it was their to really notice it.
Cisco
01/17/09 11:33 PM  
Re: Provence Lavender buds
Well today I used one teaspoon of un-crushed whole buds (they are very tiny!) and added it the last 10 minutes to an 11 gallon batch. I also used lots of hops toward the end of the boil along with one ounce of tangelo peel, one gram of grains of paradise and a teaspoon of Indian coriander. I really couldn't detect its aroma in the boil so I'm hoping for a rather almost undetectable presence that still adds to the overall character.
 
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