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
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.
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).
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.
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.
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?
Resurrecting this old thread. I am planning on incorporating some sweet basil and possibly citrus zest into an upcoming saison.
I am planning to keep it very simple and just mince it and add it to the end of the boil. I want to keep the basil flavor reasonably light so was thinking maybe 1/2 oz. Any other advice regarding amounts of fresh basil to use?
I’ve done basil. Warning: It’s powerful. Like I say with pretty much any herbs… do a bit of research to find out exactly how much you think you should use based on feedback from the interwebs. Then use only 1/3 as much because they’re all wrong. I used dried basil so not sure how much to use wet.
As for methods of addition, vodka tinctures adding on bottling/kegging day are the only way to go. Soak overnight then add the flavored vodka.
Also any advice on hops to pair with it? I wanted to brew a hoppy saison with a citrusy character but am thinking that it may clash with the basil. Should I stick with something more noble?
I’ve landed on half ounce with mine. I used an ounce once and it was killer, but a buddy did the same and it was way too strong. Different basils? Flowering homegrown versus commercial?