Author Topic: Advice on adding Basil to a Saison  (Read 597 times)

Offline theath3

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Advice on adding Basil to a Saison
« on: March 16, 2014, 02:53:10 PM »
Working on a new Saison recipe (5-gallons, all-grain) and I would like to incorporate some leaves from the basil plant I've been growing.

Still working out the recipe specifics, but I plan to keep the base recipe somewhat simple.  Pulling info from a couple different past issues of Zymurgy I was thinking mostly Pilsner malt and some flaked oats for the grain bill with a targeted O.G. around 1.055 - 1.065.  Small additions of Styrian Goldings at 60 and 15 minutes for ~30 IBU's.  And I'm still deciding between WY3724 and WY3711 for the yeast (need to do more research here to figure out which provides the esters I'm looking for).

Where I'm completely lost is knowing when to incorporate the basil and how much.  Like other speciality ingredients, I want the basil to be noticeable, especially in the aroma, but not overpowering and unbalanced.

Would like some advice to know how much basil to add (preferably in ounces, since leaves vary in size).  I'm assuming I'll want to add them during secondary, but I'm open to suggestions.  Thanks for the help!  -tim

Online Stevie

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Advice on adding Basil to a Saison
« Reply #1 on: March 16, 2014, 03:02:57 PM »
I made a basil saison last October. I brewed 10 gallons and before chilling I pulled off about 1 gallon and steeped an ounce of basil leaves and flowers. Steeped for maybe 20 minutes. I then added the steeped wort back to one fermentor leaving 5 gallons without basil.

I thought it turned out very well. It did peak after two months or so. I plan to make it again this year but will keg instead of bottle since it was better when fresh.

I still have some bombers sitting around. I will chill one down tonight.

Offline reverseapachemaster

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Re: Advice on adding Basil to a Saison
« Reply #2 on: March 17, 2014, 06:31:29 AM »
I've seen suggestions of 1-2 ounces but I would probably start off with a lesser amount and add more if I felt it needed it.
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Re: Advice on adding Basil to a Saison
« Reply #3 on: March 17, 2014, 04:44:38 PM »
Just cracked open a bomber. Still very tasty with a good basil flavor, but not as tasty and fresh tasting as it was two months ago.

Offline HoosierBrew

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Re: Advice on adding Basil to a Saison
« Reply #4 on: March 17, 2014, 04:52:59 PM »
Steve, out of curiosity, which saison strain did you use ? And how strong was the basil presence ? I've never used it, but I could see it working in a saison (as long as it didn't overpower).
Jon H.

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Re: Advice on adding Basil to a Saison
« Reply #5 on: March 17, 2014, 04:56:31 PM »
I'm all about 3711. The basil is strong. If were to brew it again, I would use the same amount, but I like basil and need to do something with the rest of my plant.

Offline HoosierBrew

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Re: Advice on adding Basil to a Saison
« Reply #6 on: March 17, 2014, 05:01:32 PM »
Cool.  3711 was the strain I was picturing with it. Sounds pretty interesting.
Jon H.

Offline SiameseMoose

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Re: Advice on adding Basil to a Saison
« Reply #7 on: March 17, 2014, 06:06:47 PM »
My wife created a recipe, Snake in the Grass, in concert with two local breweries. It's a basil and lemongrass Belgian blond. She used 1.5 ounces of fresh basil, added at knock out. There was 6 ounces of lemongrass in the final 10 minutes of the boil.
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Offline theath3

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Re: Advice on adding Basil to a Saison
« Reply #8 on: March 17, 2014, 06:12:47 PM »
Thanks for all the inputs!

I think I'll go with 1 ounce and see how things turn out.  I really like basil, so I won't mind if my first attempt is a little strong; can always dialback on subsequent attempts.

If I'm just doing a simple 5 gallon batch, would it make sense to add the basil leaves at flame out and allow them to steep while I chill the wort?

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Re: Advice on adding Basil to a Saison
« Reply #9 on: March 17, 2014, 06:25:45 PM »
That's what I would do if I brewed 5 gallons.