Author Topic: Chamomile  (Read 3926 times)

Online Joe Sr.

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Chamomile
« on: October 19, 2012, 09:01:43 AM »
I'm considering trying chamomile in a tripel or strong golden and am curious as to other people's experiences.

From what I've read so far I have found no consensus on the amount to use (some say very little, others have used several ounces).  I enjoy chamomile tea and don't find it to be an overpowering flavor, so I would think that in 5 gallons of beer you would need a significant amount but I could be wrong.

I figure I would add it into the boil at some point, probably very late as maybe a 10 minute addition or so.

I would also plan to use bulk chamomile (whole flowers) rather than pre-packaged tea bags.

If you've used chamomile, please let me know how you used it and how it turned out.

Thanks!
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Online gmac

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Re: Chamomile
« Reply #1 on: October 19, 2012, 09:26:26 AM »
I used a generous 1/2 an oz in a wit and it was clearly the dominant flavour in the beer. It wasn't bad and if you like chamomile tea, you would probably enjoy it but it was definitely not subtle.  I also had coriander and orange peel in the beer and they were lost behind the chamomile.  Mine was bulk flowers, not tea bags.

I would assume that the general profile of the beer would be a factor.  If it was a light, neutral beer less may be enough.  In your Belgian, if there are strong phenols, you may need more for it to get noticed.
I'd start at 1 oz and go from there.

Online morticaixavier

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Re: Chamomile
« Reply #2 on: October 19, 2012, 09:31:34 AM »
I have yet to use chamomile but I would think that you would want to add it at flameout as it can get a bit bitter if boiled. plus you would lose alot of those delicate floral/honey notes that are so nice.
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Offline The Professor

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Re: Chamomile
« Reply #3 on: October 19, 2012, 01:44:11 PM »
I have yet to use chamomile but I would think that you would want to add it at flameout as it can get a bit bitter if boiled. plus you would lose alot of those delicate floral/honey notes that are so nice.

I agree with this.  Any tea or any tisane (which is technically what chamomile is) should be steeped and never boiled, for those very reasons. 
Actual 'tea' shouldn't ever steep for more than 3-5 minutes (less for green tea...preferably not more than 3 min);  with herbal tisanes like chamomile, the timings can vary somewhat, but you still don't want to overdo it, lest some of the harsher notes emerge.
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Offline tom

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Re: Chamomile
« Reply #4 on: October 20, 2012, 10:06:07 AM »
Or make a tincture with vodka and add it after fermentation to taste.
Brew on

Offline jjflash

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Re: Chamomile
« Reply #5 on: October 20, 2012, 11:02:55 AM »
I use chamomile in my hopback.  Couple ounces of leaf hops on the bottom as filter bed and then whole chamomile flowers on top.
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Online morticaixavier

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Re: Chamomile
« Reply #6 on: October 20, 2012, 02:44:14 PM »
I use chamomile in my hopback.  Couple ounces of leaf hops on the bottom as filter bed and then whole chamomile flowers on top.

that sounds like a nice way to do it.
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Offline majorvices

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Chamomile
« Reply #7 on: October 20, 2012, 06:48:57 PM »
Chamomile is great for Belgian white, not a great addition for Tripel IMO.
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Re: Chamomile
« Reply #8 on: October 21, 2012, 10:32:35 AM »
Chamomile is great for Belgian white, not a great addition for Tripel IMO.

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Chamomile
« Reply #9 on: October 22, 2012, 10:17:17 AM »
Chamomile is great for Belgian white, not a great addition for Tripel IMO.

+1.060

LOL
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Online Joe Sr.

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Re: Chamomile
« Reply #10 on: October 22, 2012, 11:55:33 AM »
Sounds like I might be leaving the chamomile on the shelf for now.

Thanks for all the replies.
It's all in the reflexes. - Jack Burton