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Lavishly Rosai - Rosemary & Lavender Saison

192 calories 15 g 12 oz
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 99%
Calories: 192 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created Thursday May 6th 2021
1.059
1.008
6.7%
23.4
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Dingemans - Belgian Pilsner Malt7 lb Belgian Pilsner Malt 37 1.6 70%
2 lb German - Floor-Malted Bohemian Wheat2 lb Floor-Malted Bohemian Wheat 38 2 20%
0.75 lb Bestmalz - BEST Vienna0.75 lb BEST Vienna 37 3.8 7.5%
0.25 lb Bestmalz - BEST Acidulated0.25 lb BEST Acidulated 35.9 2.81 2.5%
10 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Saaz (3.5 AA)0.5 oz Saaz (3.5 AA) Hops Pellet 3.5 Boil 60 min 6.78 12.5%
0.50 oz Saaz (3.5 AA)0.5 oz Saaz (3.5 AA) Hops Pellet 3.5 Boil 20 min 4.11 12.5%
2 oz East Kent Goldings (5 AA)2 oz East Kent Goldings (5 AA) Hops Pellet 5 Boil 5 min 7.73 50%
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 10 Boil 3 min 4.82 25%
4 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3.13 gal Strike 148 °F 60 min
5.28 gal Sparge 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Medium
Optimum Temp:
79 - 90 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Rosemary

0.5 oz fresh rosemary at flame out

Great info: https://www.reddit.com/r/Homebrewing/comments/chnwg6/using_fresh_rosemary/

I added 1 fresh 4" spring with 8 min left on the boil but only left it in for 2 minutes in a Nugget and williamette esb.. its there no one can tell what it is until i say hmmm rosemary then everyone say ohh yeah!! Interesting for sure.. i deff would not want it in there longer though..

In the last 5 minutes, add one >half an ounce package of rosemary from the store, 1/2 teaspoon of coriander, 1/2 teaspoon of peppercorns, and the zest of one fresh, ripe Valencia. Leave them in during the chill down, then filter out into the primary. I used Wyeast French Saison.

BTW, I used 1/3 oz of fresh rosemary. strong aroma...judges notes advised cutting back on all herbs. (FWIW it was 0.3 oz rosemary, thyme, and sage and 1.0 oz parsley all at knockout)

Lavender

Make sure and get culinary and not aromatic lavender. the later has camphor, just like vicks vapor rub. not good in beer.

Be very specific choosing what variety of lavender. There are certain ones that work better for roasting/baking and brewing. Try Folgate, Melissa, or Royal Velvet varieties. Provence is the most common culinary lavender but it’s too strong for me most of the time.

Lavender in the boil will give you more of a cinnamon flavor than the floral character you expect (especially when using the green parts of the plant). For the floral notes you want to steep in whirlpool or cooled below 180F after the boil (depending on your process) and maybe also add as a secondary ingredient.

.5oz/5 gallons lavander at whirlpool (1 Tbsp)

I used a 1/2 ounce as suggested at flame out. At first taste it is a bit heavy on the lavender but mellows with some O2 exposure or maybe it is just me.

e.g. treat them like whirlpool hops if you must add them to the boil. Lavender in particular becomes quite bitter if steeped for more than about 4 minutes above 180ºF.

I added mine as a steep at the end of the boil (around 180F) and let it steep for 20 minutes before completing the chill. 0.5 ounces for a 5 gallon batch.

Great cooking article:
https://www.bonappetit.com/test-kitchen/how-to/article/cooking-with-lavender





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  • Public: Yup, Shared
  • Last Updated: 2021-06-28 13:15 UTC
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