Originally Posted by Zymolagnia
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.
It is a very interesting and savory taste. I've marinated chickens in it before and it's amazing.
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