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Old 07-11-2014, 01:24 AM   #11
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Originally Posted by Zymolagnia View Post
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.
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 07-14-2014, 07:46 PM   #12
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Default Scarborough MO After Conditioning Two Weeks

Very different taste from other brews, but most enjoyable. Certainly an ale to sip and savor, not guzzle down quickly. Want to brew an experimental batch using only fresh parsley, sage, rosemary and thyme and compare it with this one. Will use .5 oz. parsley and .25 oz. of the other herbs.

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