Belgian Golden Ale w/Rosemary, Thyme, & Parsley

[Crock_it_out]

I have a 5gal batch of lemon rosemary Belgian wit that I originally planned to rack off a gallon and experiment with a Scarborough fair blend. How did you dry hop the leafy herbs? I planned of just scouring the fresh herbs and racking beer on top of it. Did you dry hop loose herbs or in a hop bag?


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[dangerbrew]

Hey man,

I just dry-hop them loose, myself. Hope yours turns out well!

 

[TheZymurgist]

Any updates on the herbed batch? How's the taste?

 

[Beergnomes]

Brewing a belgian golden ale or basically a tripel (whatever you prefer to call it). Anyway, brewing this as my Holiday ale and plan to do half the batch as is and the other half dry hopped with fresh rosemary, thyme, and parsley from my herb garden. If anyone has suggestions on how much rosemary, thyme and parsley to add to a 5 gal. batch as dry hop, please let me know. Otherwise I'm winging it. Plan to brew this on Sunday. As follows:

Kettle Volume: 14.0 gal
Final Volume: 10.56 gal

13 lb (50.0%) Belgian Pale - added during mash
8 lb (30.8%) Belgian Pils - added during mash
1 lb (3.8%) Belgian Munich - added during mash
1 lb (3.8%) Belgian Wheat Malt - added during mash
1 lb (3.8%) Oats Flaked - added during mash
.5 oz (16.7%) Magnum (14.5%) - added first wort, boiled 90 m
.5 oz (16.7%) Magnum (14.5%) - added during boil, boiled 30 m
1 oz (33.3%) Styrian Goldings (6.0%) - added during boil, boiled 15 m
2 lb (7.7%) Candi Sugar Clear - added during boil, boiled 15 m
2 oz (33.3%) Amarillo® (8.5%) - added after boil, steeped 30 m

WLP 500 Trappist Ale yeast (2 ea) - 5 gal
WLP 570 Belgian Golden Ale (2 ea) - 5 gal

Mash at 148 for 90m - mashout 168F - 90 min.

Dry hop 5 gal batch secondary for 7-10 days with Rosemary, Thyme, Parsley mix

OG: 1.080
Terminal Gravity: 1.012
Color: 6.51 SRM
ABV: 8.96%
IBU: 35 (approx)


Was thinking of doing 0.50 oz. of parsley, 0.25oz. of rosemary and 0.25oz. of thyme. Was also considering dry hopping the non herb batch and herb batch with some citra or mosaic whole leaf hops. only 1 oz. per 5 gal. Wasn't sure. Will play that by ear. Any suggestion on the herb additions, please let me know.

Just add sage and you have Scarborough Fair. JK sounds lovely

 

[kchomebrew]

The herbed batch is drinkable and quite good. I will post some photos soon and I did end up adding white sage. I dry hop loose and there is a photo of the carboy on this thread. Anyway. The aroma and taste are awesome. I think I hit additions perfectly.


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[kchomebrew]

I have a 5gal batch of lemon rosemary Belgian wit that I originally planned to rack off a gallon and experiment with a Scarborough fair blend. How did you dry hop the leafy herbs? I planned of just scouring the fresh herbs and racking beer on top of it. Did you dry hop loose herbs or in a hop bag? View attachment 177489


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I did 2oz of all herbs and briefly soaked all in vodka before adding to the fermenter. Added them without a hop bag. I also used all fresh herbs. No dried herbs or powders.


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[TheZymurgist]

The herbed batch is drinkable and quite good. I will post some photos soon and I did end up adding white sage. I dry hop loose and there is a photo if the carboy on this thread. Anyway. The aroma and taste are awesome. I think I hit additions perfectly.


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Definitely going to have to give this a try.