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Old 04-13-2013, 07:12 PM   #1
BobbiLynn
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Default Oregano beer, just gonna go for it

Just started my mash(reminder to self: ready at 3:45)and trying to plan it out in my head. 1/2 pound fresh oregano that goes into the boil at intervals, like you would with hops. No hops in this batch. Some of the oregano I trimmed was over-do and very bitter. Also the stems are more bitter than "think pizza". Kind of worried about a half pound, probably way too much, but the way the flavors go away over time, at some point it should be darn good. And, go great with pizza!!


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Old 04-13-2013, 07:15 PM   #2
NeighborsBrewingCo
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Send me one! I don;t know if I could ever roll the dice on a full batch of that. But good on you!


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Old 04-13-2013, 07:15 PM   #3
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5 gallon batch. 2-row and Crystal malt. Going to throw in some left-over pale ale extract for good measure. Then, the bitter oregano into the boil at intervals. I am not interested in dry hopping, I never have good luck with dry hopping and don't want to do it anymore. So tons of it into the boil!
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Old 04-13-2013, 07:16 PM   #4
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Add some lemon peel and call it a Greek beer?

1/2 a pound sounds like trouble.
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Old 04-13-2013, 07:23 PM   #5
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This source says 2oz. of oregano for 45 minutes.

http://www.franklinbrew.org/wp/?page_id=120

I assume they brewed with it to make the recommendation.
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Old 04-13-2013, 07:23 PM   #6
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Quote:
Originally Posted by NeighborsBrewingCo View Post
Send me one! I don;t know if I could ever roll the dice on a full batch of that. But good on you!
Well, I have cases of beer piled 9 high everywhere you look. Looking forward to some trades soon. Saving up for it! I really don't see how it could taste bad, I love chewing on oregano leaves as I'm outside drinking a beer!
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Old 04-13-2013, 07:31 PM   #7
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Quote:
Originally Posted by Randy_Bugger View Post
This source says 2oz. of oregano for 45 minutes.

http://www.franklinbrew.org/wp/?page_id=120

I assume they brewed with it to make the recommendation.

Well, I didn't see how long they aged it, planning to age this one about 8 months. Knowing from experience how rapidly herbal flavors diminish over time, I multiplied the rate of flavor reduction by the amount of time I thought it should be aged. It's going to need a lot of oregano to keep it's flavor. Hops are used in beer because they lose flavor over time far more slowly than other spices, or at least of the spices I have tried.
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Old 04-13-2013, 07:37 PM   #8
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Someone makes a Pizza beer with garlic, oregano, tomato and basil:



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Old 04-13-2013, 07:42 PM   #9
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Hey, I am not making pizza beer!! I am making a bitter pale ale with a distinct underlying flavor!
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Old 04-13-2013, 07:47 PM   #10
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Easy now, I'm just throwing ideas out there.

If you use a 1/2 pound of oregano in your beer, I'm fairly certain that will be the most oregano anyone has ever put in a beer. Do it for science!


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