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Old 11-29-2013, 07:49 PM   #1
dangerbrew
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Default "Scarborough Fair" Saison (Saison du Buff clone) ALL GRAIN

Recipe Type: All Grain
Yeast: Wyeast 3724 Belgian Saison
Yeast Starter: Yes
Batch Size (Gallons): 5.25
Original Gravity: 1.061
Final Gravity: 1.013
IBU: 19.5
Boiling Time (Minutes): 60
Color: 5.9 SRM
Primary Fermentation (# of Days & Temp): 2 weeks
Secondary Fermentation (# of Days & Temp): 1 week in keg
Tasting Notes: 6.1% ABV

5 lbs. German pilsner malt
5 lbs. American 2-Row pale
2 lbs. Wheat malt
0.5 lbs. Flaked Rye

0.5 oz. Centennial @ 60 MIN
1/2 tsp. Irish Moss @ 15 MIN
1 oz. Amarillo @ 1 MIN
0.5 oz. Centennial @ 1 MIN
0.25 oz. of each Parsley, White Sage, Rosemary, and Lemon Thyme @ 1 MIN
(optionally dry hop with 1 oz. Citra for 7 days)

Mash @ 150F for 60 min
Mashout @ 165F

Used Wyeast 3724 Belgian Saison w/ 800 mL starter

------

If you're a fan of the Saison du Buff collaboration beer, you'll be a big fan of this. Came out really close to what I remember it tasting like and has become a regular brew for me at least once every summer. Very refreshing, and an interesting and pleasant flavor for warm weather.

The citra dry-hopping's just for fun if you're a fan. What can I say? I like citra.

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Old 01-15-2014, 06:19 PM   #2
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0.25 oz. of each Parsley, White Sage, Rosemary, and Lemon Thyme @ 1 MIN
Is the herb blend fresh or dry herbs? Did you just toss them in or did you have them in a hop bag? And I assume it was at 1 min left in boil?

How did the flavor come through? I'm thinking of doing a Simon & Garfunkel Wit and was just trying to figure out the herb amounts.
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Old 01-15-2014, 06:46 PM   #3
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Quote:
Originally Posted by Crock_it_out View Post
Is the herb blend fresh or dry herbs? Did you just toss them in or did you have them in a hop bag? And I assume it was at 1 min left in boil?

How did the flavor come through? I'm thinking of doing a Simon & Garfunkel Wit and was just trying to figure out the herb amounts.
I used dried herbs and I just tossed them in - no bag. Yes, it was at one minute left in the boil.

The flavor came through excellently - I really enjoyed the dimension the different herbs added to the beer. Complex, light, and interesting. Give it a shot and see if those amounts work for you. They worked for me pretty well.

I have a friend who tried to do something similar and ended up adding way too much white sage and his beer ended up tasting a bit like thanksgiving dinner, which was tasty but not what he was going for.
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On Tap/Kegged:, "Springthyme" Saison (Saison du Buff clone), "The Sh*t that Killed Elvis" PB-Banana-Bacon Ale, "Flying Hop Monster" Imperial Black IPA, "Chubby Unicorn" Blueberry-Vanilla Witbier, "Captain Meowmers" Maris/Mosaic SMaSH, "Snozzberry" Gluten-free Raspberry Wit, "Batch 100" American Barleywine (1.100 OG, 100 IBU)

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Old 01-16-2014, 02:27 AM   #4
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Excellent thanks for the input…picking up ingredients tomorrow…just want it to be a light crisp clean beer, not a marinade…

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Old 01-16-2014, 07:24 PM   #5
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Sounds like a great recipe. Did you do a 90 minute boil?

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Old 01-16-2014, 08:31 PM   #6
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Sounds like a great recipe. Did you do a 90 minute boil?
I actually think it was 70 minutes the last time I brewed it, if I remember right.
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Old 03-03-2014, 07:31 PM   #7
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Quote:
Originally Posted by Crock_it_out View Post
Excellent thanks for the input…picking up ingredients tomorrow…just want it to be a light crisp clean beer, not a marinade…
Have you brewed this yet? Interested in your results/impressions.
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THE NOOK BREWERY
On Tap/Kegged:, "Springthyme" Saison (Saison du Buff clone), "The Sh*t that Killed Elvis" PB-Banana-Bacon Ale, "Flying Hop Monster" Imperial Black IPA, "Chubby Unicorn" Blueberry-Vanilla Witbier, "Captain Meowmers" Maris/Mosaic SMaSH, "Snozzberry" Gluten-free Raspberry Wit, "Batch 100" American Barleywine (1.100 OG, 100 IBU)

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Old 03-07-2014, 01:17 PM   #8
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Quote:
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Have you brewed this yet? Interested in your results/impressions.

I did…I actually brewed a lemon rosemary wit which came out very good. From that wit I racked off 1 gallon and added the fresh herbs. I don't think I had a good herb ratio or maybe I let it sit too long. The first bottle I had was very earthy and herby. I'm hoping with time it'll mellow out.


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Old 03-07-2014, 01:55 PM   #9
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Quote:
Originally Posted by Crock_it_out View Post
I did…I actually brewed a lemon rosemary wit which came out very good. From that wit I racked off 1 gallon and added the fresh herbs. I don't think I had a good herb ratio or maybe I let it sit too long. The first bottle I had was very earthy and herby. I'm hoping with time it'll mellow out.


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So if you did a 1 gallon, do you remember the amounts of each of the herbs that you added to it to the point where it came out very herby? Just wondering for data-collecting purposes.
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THE NOOK BREWERY
On Tap/Kegged:, "Springthyme" Saison (Saison du Buff clone), "The Sh*t that Killed Elvis" PB-Banana-Bacon Ale, "Flying Hop Monster" Imperial Black IPA, "Chubby Unicorn" Blueberry-Vanilla Witbier, "Captain Meowmers" Maris/Mosaic SMaSH, "Snozzberry" Gluten-free Raspberry Wit, "Batch 100" American Barleywine (1.100 OG, 100 IBU)

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Old 07-10-2014, 08:01 PM   #10
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Just bottled an experimental gallon of Scarborough MO Pale Ale last weekend.

1 lb. pale lme
1/2 lb. brown sugar
3/4 oz. dry Italian Seasoning (Sage-Rosemary-Thyme-Marjoram-Oregano) 30 min. boil
1/2 oz. fresh Italian Parsley 30 min. boil
Half a packet of Safale 05 Yeast

OG 1.060/FG 1.017/ABV 5.62

Bottled it two weeks after sitting in the primary. It tastes uniquely interesting. It would pair well with pizza. I will try a bottle in another week and at the end of the month and report back.

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