Saison with Wings

[Jonkl]

Some time back, inspired by an Epic Brewing beer, I brewed a saison with sage. Through sheer luck, I managed to not add so much sage that it was undrinkable, but it was definitely sage-y. Not my best result, but it was okay. It was 0.1 oz in a gallon, added at 10 min.

Then I drank a bottle with some take-out wings from BWW's. It was amazing. Beer + Heat, Sage + Chicken, it was a match made in heaven. I've decided to take another hack at that theme, backing off on the sage so it's a little more drinkable, but not taking it out entirely.

Thoughts? Have I backed off too much? Should I put it back in the boil instead of at flame-out?

Wing Saison

Batch Size: 1.00 gal
Boil Time: 90 min
Efficiency: 57.00 %
Est Original Gravity: 1.058 SG
Est Final Gravity: 1.006 SG
Estimated Alcohol by Vol: 6.8 %
Bitterness: 29.4 IBUs
Est Color: 5.3 SRM

1 lbs Pilsner (2 Row) Bel (2.0 SRM) 38.1 %
1 lbs White Wheat Malt (2.4 SRM) 38.1 %
4.0 oz Honey Malt (25.0 SRM) 9.5 %
4.0 oz Oats, Flaked (1.0 SRM) 9.5 %
2.0 oz Honey (1.0 SRM) 4.8 % (Flame-out)

0.30 oz Willamette [5.50 %] - Boil 60.0 min 20.3 IBUs
0.20 tsp Irish Moss (Boil 15.0 mins)
0.20 oz Liberty [4.30 %] - Boil 10.0 min 3.8 IBUs

2.00 Items (Sprigs) Thyme (Boil 0.0 mins)
2.00 Items (Leaves) Sage (Boil 0.0 mins)
0.40 oz Liberty [4.30 %] - Steep/Whirlpool 15.0 min 5.2 IBUs

0.30 oz Strisslespalt [4.00 %] - Dry Hop 4.0 Days

1.0 pkg French Saison (Wyeast Labs #3711)

 

[tagz]

I remember enjoying Dogfish Saison Du Buff when I had it a while back. It's brewed with parsley, sage, rosemary and thyme. Here's the homebrew recipe they released to give you an idea of quantities:

http://blog.stonebrewing.com/index.php/dogfish-head-victory-stone-saison-du-buff-homebrew-recipe/

It's pretty herbal so I'm not sure how it will compare to your tastes but at least it will give you a reference point.

 

[Jonkl]

Wow. That's awesome! Thanks!

Those are some pretty small amounts, especially to divide by 5 for an experimental gallon batch. I'll have to work a while on figuring out the best way to measure and dose. A couple leaves and a couple sprigs seems like it might be pretty close, though.

 

[Jonkl]

I'm finally doing this. It's only a gallon batch, mostly because if I screw up the herb-ing, I don't want to have to choke down a full batch.

[Unnamed] Wing Beer

Batch Size: 1.00 gal
Boil Time: 90 min

Est Original Gravity: 1.055 SG
Est Final Gravity: 1.006 SG
Estimated Alcohol by Vol: 6.4 %
Bitterness: 25.2 IBUs
Est Color: 4.1 SRM

Mash - 148F for 75min
Batch sparge at 168F

Grist
1 lbs 8.0 oz Belgian Pilsner (2.0 SRM) 60.7 %
8.0 oz White Wheat Malt (2.4 SRM) 20.2 %
4.0 oz Oats, Flaked (1.0 SRM) 10.1 %
2.0 oz Honey Malt (25.0 SRM) 5.1 %


Kettle Additions
60 min - 0.20 oz Willamette [4.70 %] - 11.5 IBUs
15 min - 0.25 tsp Irish Moss
10 min - 0.20 oz Liberty [4.30 %] - 3.8 IBUs
~2 min - 1.5 oz Sugar, Table (Sucrose) 3.9 %

Flameout - 15 min steep
3.00 Sprigs Fresh Thyme
1.00 Small Sprig Fresh Rosemary
2.00 Leaves Fresh Sage
0.30 oz Sterling [8.00 %] - 7.3 IBUs
0.20 oz Liberty [4.30 %] - 2.6 IBUs

1.0 pkg French Saison (Wyeast Labs #3711)

Dry Hop - 5 Days
0.20 oz Liberty [4.30 %]
0.20 oz Strisslespalt [4.00 %]

 

[Jonkl]

I think I got pretty close to the herb ratio. Just smelling the brew kettle, there was no overpowering aroma - thyme, sage, rosemary, and hops were all present, with none overpowering the other. I'm pretty excited with how this might turn out.

Also, it smelled a bit like Thanksgiving, which gives me another idea - use the herbs, only in a maltier altbier, to pair with turkey dinner.

 

[Jonkl]

Well, it's ready. And, if I do say so myself, this one turned out really well.

Floral/earthy hops with thyme in the aroma, along with the spicy saison character. Flavor starts with that earthy, spicy saison nip, through a sage/rosemary note, rounding into a bready malt character with some chewy chalkiness from the yeast, and finishing with a crisp sweet/tart note that 3711 always seems to give me.

Now I just need a bunch of wings.