Eleven days ago we bottle our Layla and Majnun Rose Water Ale. After the immense amount of positive feedback received at Shine about the Rose Water Ale, we knew it was a recipe worth further exploring.
At Shine, I handed out small tasting samples of the Rose Water, but hid a worthwhile piece of information: in large doses, the rose is too much. When we added the rose water and rose water extract to the fermentor, we had no real idea of how much to add. Online recipes called for real rose petals, and let's be honest, those are only reserved for special occasions -not gunna make the husband buy me roses at every brewing session, am I?
So this time we opted for a two experimental batches, one using rose water extract and the other using good ol', not chemically or alcoholically messed with rose water syrup --with cane sugar for the syrup, mind you.
Prior to bottling, the husband and I did a small taste (something we like to do to make sure we're not eagerly waiting in anticipation for something that's downright a pice of sh*t.
Verdict?
Rose Water Extract 0
Rose Water Syrup 1
The Extract version, even if only using half a teaspoon of extract, was overpowering and overwhelming. Perhaps carbonation may take the edge off of it a little, but then again, we said that last time and look what happened.
The Syrup version, on the other hand, was delicate, with just the right amount of sweetness. The husband seemed to think that more syrup would be needed in future batches, but then again, people will feel differently drinking a whole pour of something vs. just a small sip. So we've let carbonation occur and in a few more days, that baby will be cracked up (don't worry, no babies will be harmed in the drinking of said homebrew) and our final verdict will be reached. Stay tuned, and if it's a winner, you can guarantee the recipe will be posted soon.
