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Old 11-10-2012, 10:16 PM   #1
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Default Recipe Critique: Rosemary Saison

I'm trying to plan one of a few recipes for my wedding. This is a rosemary saison with rosemary from my fiancee's mom's garden. She sent over a huge stock of them, but I have no idea how much is too much. Additionally, I wanted to get the slightest hint of honey, so there's some honey malt in. Additionally, I like the idea of the spiciness from rye, so that's in there too. I went with Saison III after doing a tasting at White Labs.

Recipe Specifications
--------------------------
Boil Size: 6.72 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.068 SG
Estimated Color: 7.0 SRM
Estimated IBU: 25.5 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 83.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 85.7 %
1 lbs Rye Malt (4.7 SRM) Grain 2 9.5 %
8.0 oz Honey Malt (25.0 SRM) Grain 3 4.8 %
0.50 oz Falconer's Flight [11.40 %] - Boil 60.0 Hop 4 20.2 IBUs
0.26 tsp Irish Moss (Boil 10.0 mins) Fining 5 -
0.50 oz Falconer's Flight [11.40 %] - Boil 10.0 Hop 6 7.3 IBUs
1.00 oz Falconer's Flight [11.40 %] - Boil 0.0 m Hop 7 0.0 IBUs
1.0 pkg Belgian Saison III (White Labs #WLP585) Yeast 8 -
3.15 oz Rosemary (Secondary 7.0 days) Herb 9 -


I'll be mashing at 148 for 60 minutes. I'm looking for all around comments: grainbill type/weight, hops (went with Falconer's Flight because I want that Citra/Sorachi Ace combo and I have a pound of it), and where to put the rosemary/how much.

Thanks!

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Old 11-11-2012, 05:28 AM   #2
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Make sure you smash the hell out of the rosemary for secondary. You might even look at making a tea out of it.

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Old 11-11-2012, 05:55 AM   #3
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Keep us posted on how this tastes. I just had a Lost Abbey beer with rosemary and it was way tasty. It was a darker beer.

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Old 11-11-2012, 02:04 PM   #4
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Quote:
Originally Posted by lunshbox View Post
Make sure you smash the hell out of the rosemary for secondary. You might even look at making a tea out of it.
I was going to cover the rosemary in water and boil it to sanitize, then pour the entire thing in secondary.
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Old 11-11-2012, 02:05 PM   #5
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Quote:
Originally Posted by SavoryChef View Post
Keep us posted on how this tastes. I just had a Lost Abbey beer with rosemary and it was way tasty. It was a darker beer.
Will do, I actually reworked the recipe yesterday and came up with the following:

Boil Size: 6.72 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.061 SG
Estimated Color: 11.7 SRM
Estimated IBU: 26.7 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 79.1 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
6 lbs 14.4 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 60.0 %
2 lbs 4.8 oz White Wheat Malt (2.4 SRM) Grain 2 20.0 %
1 lbs 2.4 oz Rye Malt (4.7 SRM) Grain 3 10.0 %
1 lbs 2.4 oz Candi Sugar, Amber (75.0 SRM) Sugar 4 10.0 %
0.50 oz Falconer's Flight [11.40 %] - Boil 60.0 Hop 5 19.6 IBUs
0.26 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
0.50 oz Falconer's Flight [11.40 %] - Boil 10.0 Hop 7 7.1 IBUs
1.00 oz Falconer's Flight [11.40 %] - Boil 0.0 m Hop 8 0.0 IBUs
1.0 pkg Belgian Saison III (White Labs #WLP585) Yeast 9 -
3.15 oz Rosemary (Secondary 7.0 days) Herb 10 -



Thoughts?
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Old 11-11-2012, 05:42 PM   #6
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I like what I see.

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Old 11-11-2012, 05:58 PM   #7
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3 oz seems like a whole, whole, whole lot to me. Do you have draft at home? Or a growler fill pub or brewery you're friendly with? Get a growler of something light and belgiany filled with an equivanlent amount of rosemary in there. That way, if you don't like it, you're only down 1/2 a gallon and not 5 gallons.

With the all the pils malt, think about a 90 minute boil to drive out DMS.

Don't waste the money on Candi sugar, if you haven't already. Flavor contributions compared to table sugar or demerera/turbinado are minimial.

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Old 11-11-2012, 06:00 PM   #8
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When experimenting with herbal type beers, I usually make a tea with the herbs. I wait till fermentation is complete. Thief out some beer and pour it in a pint glass. Add a small amount of tea to the fermentation vessel, mix, thief out beer. Taste it against the original, repeat until you get the amount of flavor you want. Always good to have enough of the original beer to taste it against so you do not overdo it.

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Old 11-11-2012, 07:19 PM   #9
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Quote:
Originally Posted by TNGabe View Post
3 oz seems like a whole, whole, whole lot to me. Do you have draft at home? Or a growler fill pub or brewery you're friendly with? Get a growler of something light and belgiany filled with an equivanlent amount of rosemary in there. That way, if you don't like it, you're only down 1/2 a gallon and not 5 gallons.

With the all the pils malt, think about a 90 minute boil to drive out DMS.

Don't waste the money on Candi sugar, if you haven't already. Flavor contributions compared to table sugar or demerera/turbinado are minimial.
1) This seems like a good idea. I do have draft at home, so this shouldn't be a problem. My finacee and I wanted there to be no mistake that there's rosemary in the beer. I may go the route of grabbing a very neutral Belgian (maybe a Golden) and seeing how the rosemary affects it.

2) Thanks, I was thinking a 90 minute boil, but for a different reason. This is a good idea and is now corrected.

3) I was going to make it, so not too worried about the cost.
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Old 11-11-2012, 10:10 PM   #10
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FWIW, I just made a Belgian Single and 2 grams of diced leaves dry-hopped in the keg with 5 gallons of beer was nearly overwhelming.

BLAM reports that most Belgian breweries use plain old beet or cane sugar, whatever is cheapest. JZ reports the same. I like turbinado to add a little extra molasses-y flavor, but I believe the sugar is mostly just to add alcohol and dry out the beer.

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