Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Rosemary Recipe?
Reply
 
LinkBack Thread Tools
Old 07-26-2010, 02:51 PM   #1
jphs12
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Long Island
Posts: 4
Default Rosemary Recipe?

I'd like to brew a beer using rosemary and was wondering if anyone could either help me out by directing me to a rosemary beer recipe or maybe list the type(s) of beer you think rosemary would go well with? Thanks.

__________________
jphs12 is offline
 
Reply With Quote Quick reply to this message
Old 07-26-2010, 04:07 PM   #2
Oldsock
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Oldsock's Avatar
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,120
Liked 190 Times on 130 Posts
Likes Given: 115

Default

A couple friends and I did a dark saison with raisins, orange peel, and rosemary. Go very easy on it, we used 1 sprig in 11 gallons and that was more than enough: http://www.themadfermentationist.com...ry-saison.html

__________________

Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

Oldsock is offline
 
Reply With Quote Quick reply to this message
Old 05-01-2012, 02:49 AM   #3
wozzer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Auckland, NZ
Posts: 28
Liked 4 Times on 4 Posts
Likes Given: 17

Default

I have a very lively Rosemary bush and thought I'd throw a few leaves into an ESB boil. Just 9 leaves to be exact, for 50 minutes in a 5 gallon pot. The taste dominates - I'm now sampling the stuff that's been bottled 3 weeks. Seems to have imparted a burnt sugar flavor, along with that unmistakeable almost eucalyptus Rosemary flavor.

There's no question in my mind - the beer would have been much better without it.

Maybe some day in the future, when I'm ready to risk an entire batch on something like this again on a whim, I'll add just one single leaf. Then again, maybe not.

__________________
wozzer is offline
 
Reply With Quote Quick reply to this message
Old 05-01-2012, 04:34 AM   #4
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 229 Times on 192 Posts

Default

I have a brett brown beer that I made some time ago that got some rosemary additions in my mouth. Brett and rosemary made a great combination together. However I'm not sure exactly how much would be necessary in the boil to equate to a good flavor balance.

__________________
ReverseApacheMaster is offline
 
Reply With Quote Quick reply to this message
Old 05-01-2012, 04:51 AM   #5
Hodor_Baggins
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Denver, CO
Posts: 63
Liked 1 Times on 1 Posts

Default

Avery Brewing Co has a Winter's Day IPA in their taproom once a year, it's amazing. I emailed them about it, here's the response:

"Hola, Chris...

I make the Winter's Day IPA kegs individually by dry-spicing and dry-hopping unfiltered IPA inside each keg. So I open up the keg, measure out amounts of fresh rosemary from a local spice shop and hop pellets, putting them into nylon bags, and dropping them into the keg. Then I fill it with fully fermented IPA and carb it by hand.

I've made it two times now, so I'm still dialing in the exact amount of rosemary I want... on the first round (last year) I used 12 oz of Chinook pellets and 6 oz of very fresh rosemary in a 15.5 gallon keg. It tasted great for about a week, but after two weeks of rosemary infusion it became way too much.

On the keg that you had (assuming it was in the last couple of weeks), I dropped it to 12 oz Chinook and 3.5 oz of rosemary, but due to some scheduling issues the rosemary wasn't as fresh. So it ended up as a nice hint of rosemary, but I think it could have stood up to some more. Next time I'll probably go for 3-4 oz of fresh rosemary and see how it goes.

It might actually be easier to do in a homebrew setup because you can rack to a new carboy based on how it's tasting... so if you have a 5 gallon batch, you could add nylon bags of 4 oz Chinook pellets (or less... 4 oz is pretty heavy, even in our IPA) and an ounce or two of fresh rosemary. Let it sit a few days and rack it to a new carboy if it's picking up too much astringency.

Hope that helps..."

__________________
KegCapTap.com The perfect tap handle for every keg
Hodor_Baggins is offline
steinsato Likes This 
Reply With Quote Quick reply to this message
Old 05-02-2012, 02:37 AM   #6
eulipion2
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2006
Location: Hawley, PA
Posts: 1,438
Liked 42 Times on 39 Posts
Likes Given: 3

Default

Here's my Honey Rosemary Saison. Nice saison with a noticeable yet balanced rosemary flavor. Used Wyeast 3711 French Saison yeast to avoid having to ramp up the temp too high.

__________________

On-Deck:

Primary: Avery Hog Heaven clone; Brewpastor's Dark Night of the Soul;

Kegged: BierMuncher's OktoberFAST; Emmdub23's Belma Stout; Mosaic pilsner; Fir tip Maibock; Perry; Dry Apple Cider;

Bottled: Quad; Tripel; Saison Americain; Pumpkin Saison; Coffee Saison; Session Saison; Belma Session Saison; Grodziskie; Bacon488's Mild
eulipion2 is offline
 
Reply With Quote Quick reply to this message
Old 11-14-2012, 10:44 PM   #7
steinsato
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
steinsato's Avatar
Recipes 
 
Join Date: Jan 2010
Location: Santa Fe, NM
Posts: 1,234
Liked 9 Times on 9 Posts
Likes Given: 18

Default

Quote:
Originally Posted by Hodor_Baggins View Post
Avery Brewing Co has a Winter's Day IPA in their taproom once a year, it's amazing. I emailed them about it, here's the response:

"Hola, Chris...

I make the Winter's Day IPA kegs individually by dry-spicing and dry-hopping unfiltered IPA inside each keg. So I open up the keg, measure out amounts of fresh rosemary from a local spice shop and hop pellets, putting them into nylon bags, and dropping them into the keg. Then I fill it with fully fermented IPA and carb it by hand.

I've made it two times now, so I'm still dialing in the exact amount of rosemary I want... on the first round (last year) I used 12 oz of Chinook pellets and 6 oz of very fresh rosemary in a 15.5 gallon keg. It tasted great for about a week, but after two weeks of rosemary infusion it became way too much.

On the keg that you had (assuming it was in the last couple of weeks), I dropped it to 12 oz Chinook and 3.5 oz of rosemary, but due to some scheduling issues the rosemary wasn't as fresh. So it ended up as a nice hint of rosemary, but I think it could have stood up to some more. Next time I'll probably go for 3-4 oz of fresh rosemary and see how it goes.

It might actually be easier to do in a homebrew setup because you can rack to a new carboy based on how it's tasting... so if you have a 5 gallon batch, you could add nylon bags of 4 oz Chinook pellets (or less... 4 oz is pretty heavy, even in our IPA) and an ounce or two of fresh rosemary. Let it sit a few days and rack it to a new carboy if it's picking up too much astringency.

Hope that helps..."
This is awesome, I wish all breweries were this cool with their fans...looking at you New Glarus!
__________________

"The ordinary world is only the foam on top of the real world." Tom Robbins (B is for Beer)
"It's a beautiful day for baseball. Let's play two." Ernie Banks

steinsato is offline
 
Reply With Quote Quick reply to this message
Old 11-15-2012, 02:23 AM   #8
PattyC
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Greensboro, NC
Posts: 121
Liked 26 Times on 5 Posts
Likes Given: 3

Default

I've made two batches of this and it's a crowd-pleaser. Even won a couple ribbons with it, including a 2nd-place BOS. At flameout I use the zest of one medium lemon, along with the final hop addition and two fresh, approx. 4-inch long Rosemary sprigs -- stems and all. Strain them out before you add to the fermenter. The Moteuka hops from New Zealand have a lemon-lime character that really work well with the other elements of this beer. Let me know if you decide to give it a try, and what you think if you do!

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Snippet Lemon Rosemary Ale (11)
Brewer: Patrick
Asst Brewer:
Style: Spice, Herb, or Vegetable Beer
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.25 gal
Post Boil Volume: 5.75 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.50 gal
Estimated OG: 1.043 SG
Estimated Color: 3.5 SRM
Estimated IBU: 21.0 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 71.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8.0 oz Rice Hulls (0.0 SRM) Adjunct 1 5.3 %
4 lbs Pale Malt (6 Row) US (2.0 SRM)Grain 2 42.1 %
4 lbs White Wheat Malt (2.4 SRM) Grain 3 42.1 %
1 lbs Wheat, Flaked (1.6 SRM) Grain 4 10.5 %
0.60 oz Motueka [7.10 %] - First Wort 60.0 min 5 21.0 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
1.00 Items Lemon zest (Boil 0.0 mins) Flavor 7 -
2.00 Items Rosemary (Boil 0.0 mins) Herb 8 -
0.40 oz Motueka [7.00 %] - Boil 0.0 min Hop 9
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 10 -


Mash Schedule: Patty's Batch Sparge 1
Total Grain Weight: 9 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 13.23 qt of water at 170.5 F 152.0 F 60 min

Sparge: Batch sparge with 2 steps (Drain mash tun, , 5.18gal) of 170.0 F water
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com

__________________
PattyC is offline
 
Reply With Quote Quick reply to this message
Old 11-15-2012, 03:11 PM   #9
steinsato
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
steinsato's Avatar
Recipes 
 
Join Date: Jan 2010
Location: Santa Fe, NM
Posts: 1,234
Liked 9 Times on 9 Posts
Likes Given: 18

Default

Patty this recipe is going on my "to brew" list. I just need to find some Motueka hops. What is the abv of this beer? It must be fairly low with the few grains you use. Also, from brew to keg, how long does this beer typically take?

__________________

"The ordinary world is only the foam on top of the real world." Tom Robbins (B is for Beer)
"It's a beautiful day for baseball. Let's play two." Ernie Banks

steinsato is offline
 
Reply With Quote Quick reply to this message
Old 11-15-2012, 04:12 PM   #10
PattyC
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Greensboro, NC
Posts: 121
Liked 26 Times on 5 Posts
Likes Given: 3

Default

Quote:
Originally Posted by steinsato View Post
Patty this recipe is going on my "to brew" list. I just need to find some Motueka hops. What is the abv of this beer? It must be fairly low with the few grains you use. Also, from brew to keg, how long does this beer typically take?
It was 4.7% last time I brewed it -- I got 69% efficiency. You can be drinking this in no time. I usually give all my beers a minimum of 3 weeks in the fermentor (btw, I shoot for abround 67 degrees), but you could probably be drinking this one in that amount of time if you're in a rush. My LHBS sells Motueka, but you can find them here: http://www.midwestsupplies.com/new-z...hops-1-oz.html
__________________
PattyC is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Who's used rosemary? foonder Recipes/Ingredients 32 05-05-2012 12:32 AM
Ideas for a Rosemary Ginger Ale messler Recipes/Ingredients 2 11-19-2010 02:03 AM
Rosemary in a Saison BSBrewer Recipes/Ingredients 2 07-29-2010 10:32 PM
Rosemary in my Saison Soulive Recipes/Ingredients 12 06-19-2008 05:43 PM
Marsh Rosemary druids_keep Recipes/Ingredients 9 01-26-2008 04:48 AM



Newest Threads

LATEST SPONSOR DEALS