So I just filled my fermenter up with a Basil Rye Amber.
6 lbs Two row
2 lbs Munich
2.5 lbs Rye Malt
8 oz Crystal 60
8 oz Biscuit
6 oz Roasted Barley
8 oz Dextrose
Simple single infusion mash at 151 for a quick and dirty 7 gallon batch.
.5 oz Magnum for 60 minutes
and a healthy handful of freshly pruned sweet basil for the last 5 minutes.
It smells vaguely of thai food fermenting... a plus in my book
and now for the obligatory request for advice... more basil for "dry basil-ing" ? My neighbor has an aromatic purple basil plant that I can smell from down the block. anyone think that may be overdoing the basil a bit? any thoughts on the beer in general? I kind of imagine it as a hybrid of hop rod rye, hop head red (far less hoppy though), and bison honey basil ale...