Chamomille Wheat is hard to get right

Using tea in beer is harder than I thought. I seem to forget that the first time I made a beer with chamomile, I did so with a team of people who knew what they were doing. Thus; the beer came our great.

This beer had a metallic hit at the end, which I’m assuming came from the tea. It has that medicine-y taint.  This is despite my attempt to minimize the influence by adding the tea at flameout (when I stop boiling the wort) so I wouldn’t overboil the tea, which tends to produce off flavors.

However: a week later, when I offered this to a friend, he didn’t detect that metallic note. I had difficulty finding it too, suggesting that despite the appearance of being finished (carbonation is usually my ‘thumbs up’ sign) this beer needed just a liiiittle more time.

Brew Date: 6.8.13

Steeping grains
1.5 lb 2 Row
2.5 Wheat
.75 lb C120
Steeped for an hour

5 lb LME

.25 oz Glacier from Mild added in ‘pre’
1 oz Crystal @ 60
1 oz US Hallertaur @ 20
5/8th oz Chamomile tea blend @ -5
(Added after flameout)

Yeast: Wyeast 1010-American Wheat

SG: 1.062

FG: 1.01

Bottled 6.29

ABV: 7.0%

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