How do you guys prepare it? When do you add it? I want to make a Rosemary IPA or some kind of Rosemary LemonDrop beer. Thinking about adding it 30-20 min left in the boil. Thanks
Do you have a mortar and pestle? If so, go to the grocery and buy fresh rosemary. Pick off the needles/leaves. Crush them. Add them to your mash. I find that adding spices to your mash helps one avoid excessive bitterness or astringency and provides for a more flavor and aroma centric addition. As far as amounts, I'll have to check my notes for you, but you don't need to add a lot, even in the mash, to get good character.
I've used rosemary before but didn't use enough to detect it in the final beer. My next best guess is to try 1/4 to 1/2 teaspoon per 5 gallons. 1/8 teaspoon wasn't enough. I'd like to add some complexity without the final beer tasting like a pine tree. I like the idea of using in the boil. In past I only soaked in vodka, and not sure that really did the trick. I also like the idea of mortar and pestle. I didn't do that either. Lots of good ideas here.
Bruising spices, whether in brewing or cooking, is usually a pretty good idea. Helps to release the aromatic oils.
Personally I think rosemary will be fighting the hops in an ipa. I say make a lemon drop saison with rosemary. I’d drink that.
Twin Leaf Brewing out of Asheville NC has a really nice Rosemary IPA... That and Monday Night Brewing "I'm on a Boat" golden ale kind of inspired me. Thank you everyone for your input.
Agreed. Saison would be an ideal style for rosemary. I used it in a gruit with other herbs with a malt bill based on a dubbel / biere de garde / somewhere in between, with and without hops. Turned out great, but because of other ingredients, not the rosemary. I'll bump up the rosemary next time. And probably eventually will try a saison instead of a dubbel thing.
Easy but not the best in terms of easy. Get yourself a pack of “Rustic” from imperial organic. Supposedly the blaugies strain which I prefer over a French saison yeast. If it’s fresh no need to make a starter. Just dump the whole pack in. Been using that for my last 4 saisons and they have all been nice.
Don't know if you use Facebook, but this group is a cool read if you are interested in making excellent saisons. I can give you a couple blogs to read, as well, if you are interested. Saison, Biere de Garde, & Farmhouse Ale Appreciation Society.
Saisons are definitely one of the most forgiving styles. Dechlorinate your water, mash with some pilsner and wheat, hop to your liking, yeast does all the work. Also have heard that saisons are on of the best styles for extract brewers.
Great, now another brew i have to try. soon you guys will be telling me oregano and tyme and basil will be good in brew, lol. i grow tons of all these herb every year, never thought of using it in beer. i do grow a ton or so of garlic as well,,,,,,,,,,,, nawwww not that.
I brewed a Black IPA with rosemary once. Can't find the brewlog on it, but as I recall, the small amount I used was too much. Maybe make a tincture and add at to taste at packaging.
I added one gram fresh, bruised and lightly chopped rosemary during the last 15 minutes of the boil in an all extract German Heffeweissen. Rosemary aroma was obvious but not overpowering before bottling. The taste was noticeable but not as prevalent as the aroma. After bottle conditioning for 3 weeks there was enough to make one think (unless told) "hmmm, wonder what that is?", but not enough to ID it unless you already knew. The predominate remainder was it's astringency. Edited to add: This was a 5 gallon batch.
