Beer has been brewed with herbs for centuries, so why don’t people brew with them like they used to? Today I take a look at a bunch of different herbs that can be used to make beer, and I’ll even share a cream ale recipe using lavender and tarragon that is highly crushable.

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Equipment ►

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Recipe for 5.5 gals (20.8L):
-7.5 gals (28.3L) Water
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-80% Pale 2 Row [~8lbs]
-20% Flaked Corn [~2lbs]
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– 0.2oz (~5.6g) Warrior @60 min
– 1oz (~28g) Willamette @ 15 mins
– 2TBSP Dried Lavender @ Flameout
– 1TBSP Dried Tarragon @ Flameout
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-WLP 080 Cream Ale Blend
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Mash @ 150ºF (~65ºC) for about 45 mins
Boil for 60 mins
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Ferment around 65ºF (~18C) for 7 Days
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Original Gravity: 1.046
Final Gravity: 1.008
ABV: 5%
IBUs: ~20

0:00 Intro
0:27 Herbs in Beer?
1:32 Types of Herbs
5:29 When to Use Herbs
7:13 How to Use Herbs
9:21 Herbed Beer Recipe

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