Friday, August 26, 2011

Sage Ale

It has been a half of a year or more since I have brewed anything, and about 3 months since my former roommate destroyed my brewing equipment (by leaving it on the stove, and accidently leaving the stove on) and nearly the apartment. Decided I would do something relatively simple, and start with a Sage ale from "Sacred and Herbal Healing Beers," by Stephen Harrod Buhner. Anyone named Stephen can't be too bad eh?

Very good book all in all, I definately recommend it. I brew beer, both because it is a craft I enjoy, and because of the connection one makes to the past. And this book is perfect for it. Beers throughout history have been a spiritual, sacred tool. A part of me likes to believe I am carrying on that tradition .

And then there is the added plus that these are supposed to be good for you.

I altered the recipe a bit, and this is what I went with:

4 Gallons of water
3 3/4 ounces of fresh sage
2 ounces of licorice root (dried, not the powder! The powder would make a soup)
4 pounds of brown sugar (dark, light sugar gives nothing, it's like table sugar)
4 Pounds of Light Dry Malt Extract

Now the weird part:

1 Packet of Fermentis Safbrew WB 06

Went with this, because others have noticed it has helped with the sharpness of certain similiar gruit ales.

Boiled the water, added two ounces of the sage with the licorice, continued for another 30.
Added the brown sugar and the DME, boiled for another 30. Watch your wort, it will try to boil over at the ten minute mark. Just adjust the temperature down, stir, and bring it back up.

Then I let it cool, I think to about 70, before adding the rest of the sage. I am however a bit afraid that I may have pitched the yeast it in hot, will know in a few days. If so I will just re-pitch.








3 comments:

SD Reeves said...

Sage ale is fine, apparently the S-valve wasn't tight enough, causing no airlock activity. Seems my old fermenter kit and such was only designed to fit that fermentator.

Fiorina said...

Sounds interesting - a wee bit like an alchemic process :-)

SD Reeves said...

Oddly enough the two go hand in hand. Some of the best chemists, were also brewers lo.