Thoughts on a Rye IPA w/ sage, juniper berries?

Beer Recipes
1

After sampling several beers using earthy ingredients, I’ve come up with an idea of making a rye IPA with sage and juniper berries. I’d be curious to get advice from people who have used these ingredients, your thoughts on whether my hops seem complementary, and anything that makes you think aspects of this recipe might be a good/bad idea. Right now, I’m thinking I should go very light with the sage and juniper berries, and then if it is undetectable I can always make a tincture and add more at bottling.

9# Maris Otter (62%)
3.5# Rye (24%)
1# CaraMunich 45L (7%)
.5# Crystal 10L (3.5%)
.5# rice hulls (3.5%)

~0.1 oz fresh sage leaf (5 minutes)
~0.2 oz fresh juniper berries (5 minutes)

Apollo - 60 min - 0.4 oz (24 IBU)
Chinook - 30 min - 0.25 oz (7 IBU)
Chinook - 15 min - 0.25 oz (5 IBU)
Simcoe - 15 min - 0.25 oz (5 IBU)
Cascade - 5 min - 0.25 oz (1 IBU)
Simcoe - 5 min - 0.25 oz (2 IBU)
Cascade - 15 min whirlpool - 0.25 oz (2 IBU)
Simcoe - 15 min whirlpool - 0.25 oz (4 IBU)
Cascade - Dry Hop - 0.5 oz
Simcoe - Dry Hop - 0.5 oz

Yeast - WLP090 (San Diego super yeast… because I already have some from my last batch)
OG - 1.058
51 IBU

2

I made a sage and juniper IPA a few months ago. Search for that thread.

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https://www.homebrewersassociation.org/forum/index.php?topic=17213.0
Juniper berries

4

I used fresh picked white sage

5

Excellent, I found your thread - thanks. I see you used 1/2 ounce of both sage and juniper berries - would you repeat those amounts? I’m thinking a fraction of an ounce could be aromatic enough to be overpowering, and I’m really just going for a hint of that fresh, coastal sage/scrub smell. Did your sage fade as you thought it might?

Looks like you used similar hops to what I’m planning on as well… does the cascade work with those other ingredients? I’m definitely going to use some simcoe to highlight the pineyness of the beer, and am hoping the cascade adds to the freshness in a complementary way.

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It did fade a little bit but the sage is still pronounced. I find white sage much stronger than culinary sage. My beer smells just like the high desert.  I like the hops I used. Could have gone for a little more pine