Charlie Papazian, president of Brewers Association and founder of the American Homebrewers Association, takes much inspiration from beers he's tasted around the world. While attending the Brewers Association's SAVOR event in Washington, D.C., Charlie tried a rosemary-infused IPA called Rosemary Swamp Fox IPA.
John Pinkerton, owner and brewmaster of the Moon River Brewing Co. in Savannah, Ga., poured Charlie a taste. At first he experienced what seemed to be a new hop character in the aroma and flavor, but instead it was the delicate character of fresh rosemary.
Charlie tinkered with the amount of rosemary in his homebrew version, and transformed the recipe from an IPA to a pale ale using a recipe he found in the January/February 2012 Zymurgy. The goal was to give the beer a hint of rosemary that can be mistaken for an exotic hop character, while exploring the mouthfeel and nuances that oats create. He also added a little agave to lighten up the body and a touch of caramel.
Charlie Papazian, president of Brewers Association and founder of the American Homebrewers Association, takes much inspiration from beers he's tasted around the world. While attending the Brewers Association's SAVOR event in Washington, D.C., Charlie tried a rosemary-infused IPA called Rosemary Swamp Fox IPA.
John Pinkerton, owner and brewmaster of the Moon River Brewing Co. in Savannah, Ga., poured Charlie a taste. At first he experienced what seemed to be a new hop character in the aroma and flavor, but instead it was the delicate character of fresh rosemary.
Charlie tinkered with the amount of rosemary in his homebrew version, and transformed the recipe from an IPA to a pale ale using a recipe he found in the January/February 2012 Zymurgy. The goal was to give the beer a hint of rosemary that can be mistaken for an exotic hop character, while exploring the mouthfeel and nuances that oats create. He also added a little agave to lighten up the body and a touch of caramel.
Ingredients:
- 8.0 lb (3.6 kg) Maris Otter pale matl
- 1.0 lb (454 g) English crystal malt (10 L)
- 1.0 lb (454 g) quick oatmeal/quick oats
- 8.0 oz (225 g) Belgian aromatic malt
- 1.75 lb (795 g) agave extract syrup
- 0.25 oz (7 g) Amarillo hops, 9.5% a.a. (2.4 HBU/66MBU) (60 min)
- 0.25 oz (7 g) Columbus hops, 14.5% a.a. (3.6 HBU/101 MBU) (30 min)
- 0.25 oz (7 g) Simcoe hops, 14% a.a. (3.5 HBU/98 MBU) (30 min)
- 0.5 oz (14 g) Cascade hops, 5% a.a. (2.5 HBU/70MBU) (30 min)
- 0.25 oz (7 g) Amarillo hops, 9.5% a.a. (10 min)
- 0.25 oz (7 g) Columbus hops, 14.5% a.a. (10 min)
- 0.5 oz (14 g) Simcoe hops, 14% a.a. (10 min)
- 0.5 oz (14 g) fresh cut stem-end rosemary, dry herbing
- 0.25 oz (7 g) Nelson B Sauvin hop pellets (dry hop)
- 0.25 oz (7 g) Citra hop pellets (dry hop)
- 0.25 tsp (1 g) powdered Irish moss
- Your favorite ale yeast (White Labs Cry Havoc)
- 0.75 cup (175 ml) corn sugar (priming bottles) or 0.33 cup (80 ml) corn sugar for kegging
Specifications:
Yield: 5.5 Gallons (21 L)
Original Gravity: 1.063
Final Gravity: 1.016
ABV: 6.50%
IBU: 44
SRM: 11
Directions:
To brew the Delirium Oat Rosemary Pale Ale recipe, a step infusion mash is employed to mash the grains. Add 9.5 quarts (9 L) of 140°F (60°C) water to the crushed grain (but not the oatmeals and cup of pale malt), stir, stabilize and hold the temperature at 132°F (53°C) for 30 minutes. Add quick oatmeal and 1 cup crushed pale malt to 6.25 quarts (4.5 L) of water and bring to a boil. When malt mash has finished its 30 minute rest, add the boiling hot “oatmeal” water to the mash, bring temperature up to 155°F (68°C) and hold for about 30 minutes. Raise temperature to 167°F (75°C), lauter and sparge with 3.5 gallons (13.5 L) of 170°F (77°C) water. Collect about 5.5 gallons (21 L) of runoff. Add 60 minute hops and agave syrup and bring to a full and vigorous boil. The total boil time will be 60 minutes. When 30 minutes remain, add the 30 minute hops. When 10 minutes remains, add 10-minute hops and Irish moss. After a total wort boil of 60 minutes, turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion or use other methods to chill your wort. Strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5.5 gallons (21 L) with additional cold water if necessary. Aerate the wort very well. 
Pitch the yeast when temperature of wort is about 70°F (21°C). Ferment at about 70°F (21°C) for about one week or when fermentation shows signs of clam and stopping. Rack from your primary to a secondary and add the hop pellets and rosemary for dry hopping. If you have the capability, cellar the beer at about 55°F (12.5°C) for about one week. Prime with sugar and bottle or keg when complete.
Extract Version
Ingredients:
- 5.5 lb (2.5 kg) very light malt extract or 4.4 lb (2 kg) very light dried malt extract
- 1.0 lb (454 g) English crystal malt (10 L)
- 8.0 oz (225 g) quick oatmeal/quick oats
- 8.0 oz (225 g) Belgian aromatic malt
- 1.75 lb (795 g) agave extract syrup
- 0.75 oz (21 g) Amarillo hops, 9.5% a.a. (7.1 HBU/200 MBU) (60 min)
- 0.25 oz (7 g) Columbus hops, 14.5% a.a. (3.6 HBU/101 MBU) (30 min)
- 0.25 oz (7 g) Simcoe hops, 14% a.a. (3.5 HBU/98 MBU) (30 min)
- 0.5 oz (14 g) Cascade hops, 5% a.a. (2.5 HBU/70 MBU) (30 min)
- 0.25 oz (7 g) Amarillo hops, 9.5% a.a. (10 min)
- 0.25 oz (7 g) Columbus hops, 14.% a.a. (10 min)
- 0.5 oz (14 g) Simcoe hops, 14% a.a. (10 min)
- 0.5 oz (14 g) fresh cut rosemary, dry herbing
- 0.25 oz (7 g) Nelson B Sauvin hop pellets (dry hop)
- 0.25 oz (7 g) Citra hop pellets (dry hop)
- 0.25 oz (7 g) Columbus hop pellets (dry hop)
- 0.25 tsp (1 g) powdered Irish moss
- Your favorite ale yeast (White Labs Cry Havoc)
- 0.75 cup (175 ml) corn sugar (priming bottles) or 0.33 cup (80 ml) corn sugar for kegging]
Directions:
To brew the Delirium Oat Rosemary Pale Ale Recipe, heat 2 quarts (2 L) water to 172°F (77.5°C) and add crushed grains and quick oats to the water. Stir well to distribute heat. Temperature should stabilize at about 155°F (68°C). Wrap a towel around the pot and set aside for about 45 minutes. Have a homebrew.
After 45 minutes, add heat to the min-mash and raise the temperature to 167°F (75°C). Pass the liquid and grains into a strainer and rinse with 170°F (77°C) water. Discard the grains.
Add more water to the sweet extract you have just produce, bring the volume up to about 2.5 gallons (9.5 L). Add malt extract, agave syrup, and 60 minute hops and bring to a boil.
The total boil time will be 60 minutes. When 30 minutes remain, add the 30-minute hops. When 10 minutes remain, add the 10-minute hops and Irish moss. After a total wort boil of 60 minutes, turn off the heat. Immerse the covered pot of wort in a cold water bath and let sit for 15-30 minutes or the time it takes to have a couple of homebrews.
Strain out and sparge hops and direct the hot wort into a sanitized fermenter to which 2.5 gallons (9.5 L) of cold water has been added. If necessary add cold water to achieve a 5.5 gallon (21 L) batch size. Aerate the wort very well.
Pitch the yeast when temperature of wort is about 70°F (21°C). Ferment at about 70°F (21°C) for about one week or when fermentation shows signs of clam and stopping. Rack from your primary to a secondary and add the hop pellets and rosemary for dry hopping. If you have the capability, cellar the beer at about 55°F (12.5°C) for about one week. Prime with sugar and bottle or keg when complete.
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