Beer Forum

I'm going to attempt a saison du buff clone next weekend. Any advice on using parsley sage Rosemary and thyme? I loved the beer but I don't want to wind up with a thanksgiving dinner beer. Saison yeast suggestions would be awesome too. I can get wyeast.

Thanks.

disasterbrew wrote:I'm going to attempt a saison du buff clone next weekend. Any advice on using parsley sage Rosemary and thyme? I loved the beer but I don't want to wind up with a thanksgiving dinner beer. Saison yeast suggestions would be awesome too. I can get wyeast.

Thanks.

Pretty simple - just push a button

http://www.flickr.com/photos/stonebrewi ... 645546502/

From the photos I can see that the Rosemary and Sage are fresh, not dry. Rosemary is such a strong herb I would use this sparingly.

http://www.flickr.com/photos/stonebrewi ... 645546502/

Several varieties of all of these grow in my garden year round - I'd be interested in seeing what quantities work if you give it a try. I can not purchase Dogfish Head or Stone locally - so curious how this tastes as well. Personally I like the taste of tuscan rosemary (it has a longer, softer leaf than some other varieties), Italian Flat Leaf Parsley and maybe lemon thyme and the rounder leaf sage instead of the more pointy leaf variety.

Good advice BC. I'm thinking I might make a couple of teas... Maybe even with a simple wort to get some idea of how to balance these ingredients. I'll definitely post a followup with what I decide on. Unfortunately, I can't get the beer here, and only had the chance to try it the one time.

Ok. Just put the clone in the fermenter.
For a 7 gallon batch:
9.8 lbs pilsner
2.25 lbs Munich light
1.5 lbs wheat malt
1.5 lbs cane sugar

.75 oz northern brewer 9.4 as @ 60 and 30 minutes

For the herbs, approximately 35% each (by volume) parsley sage and thyme, and the rest was Rosemary, totaling 1 oz. @ 3 minutes.
Wyeast French saison yeast (big starter).

OG was 1.064. I'll let y'all know how it turns out.

disasterbrew wrote:Ok. Just put the clone in the fermenter.
For a 7 gallon batch:
9.8 lbs pilsner
2.25 lbs Munich light
1.5 lbs wheat malt
1.5 lbs cane sugar

.75 oz northern brewer 9.4 as @ 60 and 30 minutes

For the herbs, approximately 35% each (by volume) parsley sage and thyme, and the rest was Rosemary, totaling 1 oz. @ 3 minutes.
Wyeast French saison yeast (big starter).

OG was 1.064. I'll let y'all know how it turns out.

So, those herb additions total way more than 100%. Not trying to knock you here, but I'm looking at doing a recipe like this myself and I'm curious about the amounts you actually put in.

dwarven_stout wrote:For the herbs, approximately 35% each (by volume) parsley sage and thyme, and the rest was Rosemary, totaling 1 oz. @ 3 minutes.

Uh... 3 X .35 = 105%.... what "rest was Rosemary" are you talking about?


Mylo

Mylo wrote:

dwarven_stout wrote:For the herbs, approximately 35% each (by volume) parsley sage and thyme, and the rest was Rosemary, totaling 1 oz. @ 3 minutes.

Uh... 3 X .35 = 105%.... what "rest was Rosemary" are you talking about?


Mylo

Soooo... I was drunk. I'd say there was about 15% Rosemary and the rest of the herbs at 47.25% each, totaling 156.75%. .. Forget it. Equal parts of everything but the Rosemary, which looked to be less than the others.

Now it's done, and tasting great, but there's not enough of the herbs, so I'll have to dose it with the herbal extract i made (vodka + herbs for 10 days) in the keg to see where that gets me. The herb I'm picking up the most on is the sage, though it's not too strong. I'll let you know how it turns out.

The jury is in... Probably not cloned because i'm not Jamil, but a rocking awesome Saison nonetheless. I wish I could get my hands on another Saison du Buff, to really compare them for differences, but that won't happen. Oh well. I'd say at least that this is a great start towards a clone. Cheers everyone.