I thought of creating a Sage Beer when I first heard of the hops shortage. I also would like to create a beer that can be strongly identified with my home in San Diego county.
I found a recipe online and decided to try it. I don't expect it to taste good, but I am very curious how it does taste to see if it is something I can work with to create something more, or if it just skunky and nasty and horrible.
The recipe called for brown sugar but I substituted agave syrup (another regional ingredient).
Here is my adapted recipe:
16 grams of dried sage
1 lb of light english malt
1/3 lb of agave syrup.
- Pick 3 handfuls of sage, dry in oven @ 100 degrees (F) then freeze until needed
- Boil 1/2 gallon of water in a pot at least 6 quarts in size
- After boil, turn off heat and add 1lb of light english malt
- add another gallon and bring to boil
- Add 8 grams of dried sage, and boil for 20 minutes
- Add 1/3 lb of Agave syrup, bring back to boil for 1 minute
- Add 8 grams of dried sage, Boil for 1 minute
- Cool by immersion in larger kettle (~20 min) to 80 degress (F)
- Siphon into 1 gallon jug
- Pitch 200cc of ale yeast prepared from starter, or 1 tube.
- Add water leaving enough space on the top of the jug to accommodate the krausen without overflowing
I see from my page tracker that this entry is getting a lot of traffic so I will post an update here.
After bottling and conditioning I tasted this ale and it tasted baaaad. At first I thought it was just the sage, but I later brewed an english-style pale ale with that same yeast and found that beer to taste bad in a similar way.
Later this year (2008) I may tackle this recipe again with a good yeast to see how it tastes. If I do, I will post another update so you know.