I started this as sour mash, but when I realised I'd never get the time to look after it as it fermented I abandoned the idea & brewed a stout. I'd heard on a podcast about a homebrew competition in the States being won by a lavender stout & thought it was just weird enough to give a go.
Mash: 1 hour 10 mins. The strike temp was 74°C, 69°C after the malt was added & stirred in & 63°C after 1 hour & 10 mins.
1.8 Kg Maris Otter Pale Malt
200g crystal malt
100g chocolate malt
100g black malt
100g Carafa Special 3
Boil: 45 mins.
20g of Goldings (5.6% a/a) added at 15 mins into the boil
20g of Goldings added at 35 mins into the boil
2 teaspoons of dried lavender
This yielded 10 litres of wort. The handy calculator gives me a bitterness of about 35 IBUs. The OG was 1044 which should give me an alcohol level around 4.5%.
Safale S-04 yeast sprinkled straight onto the cooled wort.
Bottled on 13/04/14.
Verdict on bottling: Subtle lavender. Still a little sweetish. Not cloying or heavy at all.
Verdict after 1 week: needs a little more carbonation, but this is a fine stout. There is a little lavender taste that is enough to justify the WTF name, but doesn't distract too much from it being a good drink.
Verdict after 10 weeks - a gentle stout without much burnt bitter astringency. Lavender flavour is pronounced, but not overwhelming. Not a bad beer at all.