I found this recipe a while ago and it was one that tweaked my interest to get back in to brewing. Unfortunately the recipe is a bit of a mess. The brewer said on a forum that it was one of his more popular ones so I'd think it has to be somewhat good. I've searched far and wide for notes on this. I found the brewers website but it appears to be abandoned. This is the recipe from the site:
Scarborough Faire Ale
6 lbs Light LME
1 oz Parsley (30m)
1 oz Sage, Rubbed (30m)
1 oz Rosemary (30m)
1 oz Thyme (30m)
S-04 Dry English Ale Yeast
04/23
0946 - put water on heat
0954 - remove heat
- put jug of extract in water
0958 - put 6½ gal water on heat
1024 - remove heat
- add extract
1027 - restore heat
1030 - boil
1031 - remove/restore heat
1058 - put chiller in pot
1100 - add herbs
1130 - remove heat
- turn on chiller
1142 - put yeast in carboy
1143 - turn off chiller (70°)
1145 - remove herbs and chiller
1146 - rack through filter
- 1.036 @ 70° (adj. to 1.037)
1204 - move 4½ gal to basement
04/30
- rack to secondary
- 1.012 @ 58°
05/14
- rack to keg
- 1.012 @ 57°
- pressurize and move to outdoor fridge
So this is extract with no specialty grains and no hops so an hour boil isn't need for those. But it looks like he did the herbs for 30 minutes. Deciphering the notes, I'd say he heated water up enough to dissolve the LME, boiled that for 30 minutes then boiled the herbs for 30 minutes. After reading up on late extract additions, I'm thinking I can streamline the process and get a lighter beer (caramelization wise).
So instead:
Stir in half the LME when the water starts boiling.
Add the herbs when it starts boiling.
Add remaining LME and IC after 15 minutes boil.
Flame out and chill at 30 minutes.
I've got some Nottingham to use.
Any idea if there is a benefit to boiling the herbs longer like you do hops?
What about scheduling the herbs addition, like all the sage and rosemary for the boil but 1/4 (or 1/2, or all)of the parsley and thyme for the final 10 minutes?
TIA for any all suggestions, comments, shared experiences, etc.
Scarborough Faire Ale
6 lbs Light LME
1 oz Parsley (30m)
1 oz Sage, Rubbed (30m)
1 oz Rosemary (30m)
1 oz Thyme (30m)
S-04 Dry English Ale Yeast
04/23
0946 - put water on heat
0954 - remove heat
- put jug of extract in water
0958 - put 6½ gal water on heat
1024 - remove heat
- add extract
1027 - restore heat
1030 - boil
1031 - remove/restore heat
1058 - put chiller in pot
1100 - add herbs
1130 - remove heat
- turn on chiller
1142 - put yeast in carboy
1143 - turn off chiller (70°)
1145 - remove herbs and chiller
1146 - rack through filter
- 1.036 @ 70° (adj. to 1.037)
1204 - move 4½ gal to basement
04/30
- rack to secondary
- 1.012 @ 58°
05/14
- rack to keg
- 1.012 @ 57°
- pressurize and move to outdoor fridge
So this is extract with no specialty grains and no hops so an hour boil isn't need for those. But it looks like he did the herbs for 30 minutes. Deciphering the notes, I'd say he heated water up enough to dissolve the LME, boiled that for 30 minutes then boiled the herbs for 30 minutes. After reading up on late extract additions, I'm thinking I can streamline the process and get a lighter beer (caramelization wise).
So instead:
Stir in half the LME when the water starts boiling.
Add the herbs when it starts boiling.
Add remaining LME and IC after 15 minutes boil.
Flame out and chill at 30 minutes.
I've got some Nottingham to use.
Any idea if there is a benefit to boiling the herbs longer like you do hops?
What about scheduling the herbs addition, like all the sage and rosemary for the boil but 1/4 (or 1/2, or all)of the parsley and thyme for the final 10 minutes?
TIA for any all suggestions, comments, shared experiences, etc.