Choose whatever mash ingredients you prefer. I used Heidelberg, 'pilsner', as a base. Mash on the low side to get a nice fermentable wort, bit like a Saison. Take it easy with the juniper berries, about 20-25g (19L batch) crushed lightly, using a mortar and pestle, added late in the boil. Goes well with freshly crushed coriander seeds. Ferment it like a Saison and go with a yeast strain that's happy finishing fermentation at about 28*C, after vigorous primary is done, a couple of days after pitching at a more sensible temperature. It definitely needs to age for at least a few months. The longer the better. It's different, but went down with few complaints. If you want to use hops too, reduce the juniper to about 15g. It works well with a little Aurora. Have a look at this guy's blog. It's actually very good. What he's done off his own bat in his spare time is impressive. If you want to use a ‘Kveik' yeast strain, but can't get one, PM me.jaroporter wrote:any recipe secrets or tips you could give for that? i'd like to experiment a bit but it'd be cool to have a tested base to go fromMcMullan wrote:I've only done a juniper ale so far, but it aged into a really nice beer.
Gorse flowers
Re: Gorse flowers
- Peatbogbrewer
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Re: Gorse flowers
Heather and gorse are found together, acidic soil heathland type shrubs. Bog myrtle likes much wetter areas where water moves/flows, not really in bog areas with no water flow.Clibit wrote:Heather, gorse and bog myrtle all grow in the same kind of locations - peaty heathland - I think.
- Peatbogbrewer
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Re: Gorse flowers
I've done spruce ale and porter, heather, bog myrtle ale and used mugwort, yarrow, meadowsweet too in brews. Let me know if you want a recipe.McMullan wrote:Choose whatever mash ingredients you prefer. I used Heidelberg, 'pilsner', as a base. Mash on the low side to get a nice fermentable wort, bit like a Saison. Take it easy with the juniper berries, about 20-25g (19L batch) crushed lightly, using a mortar and pestle, added late in the boil. Goes well with freshly crushed coriander seeds. Ferment it like a Saison and go with a yeast strain that's happy finishing fermentation at about 28*C, after vigorous primary is done, a couple of days after pitching at a more sensible temperature. It definitely needs to age for at least a few months. The longer the better. It's different, but went down with few complaints. If you want to use hops too, reduce the juniper to about 15g. It works well with a little Aurora. Have a look at this guy's blog. It's actually very good. What he's done off his own bat in his spare time is impressive. If you want to use a ‘Kveik' yeast strain, but can't get one, PM me.jaroporter wrote:any recipe secrets or tips you could give for that? i'd like to experiment a bit but it'd be cool to have a tested base to go fromMcMullan wrote:I've only done a juniper ale so far, but it aged into a really nice beer.
The juniper saison sounds brill! Might give that a go....
Re: Gorse flowers
The gorse/Citra soup is clearing nicely. Thursday is bottling day. One batch will be bottled with it, the rest without. Be interesting to taste the results....
Last edited by ManseMasher on Sun Mar 27, 2016 1:05 pm, edited 1 time in total.
Re: Gorse flowers
Really looking forward to hearing how this goes.
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Re: Gorse flowers
McMullan, cheers for that info. that blog is a fantastic read, lost a fair bit of the afternoon to that! it's the traditional techniques that are so fascinating and possibly useful..
Peatbogbrewer, i love the sound of some of those, especially the spruce ale/porter! at the risk of totally derailing this thread into general herb-brewing i'd love to see a recipe or two on what you thought worked best.
ManseMasher, you may have inspired me to go attack them gorse bushes again, that soup looks vibrant and it'll be cool to hear how it turns out!
Peatbogbrewer, i love the sound of some of those, especially the spruce ale/porter! at the risk of totally derailing this thread into general herb-brewing i'd love to see a recipe or two on what you thought worked best.
ManseMasher, you may have inspired me to go attack them gorse bushes again, that soup looks vibrant and it'll be cool to hear how it turns out!
dazzled, doused in gin..
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Re: Gorse flowers
If you have a gander at the link below for a recent thread for gruit and bog myrtle extract/steeped grain ales.jaroporter wrote:McMullan, cheers for that info. that blog is a fantastic read, lost a fair bit of the afternoon to that! it's the traditional techniques that are so fascinating and possibly useful..
Peatbogbrewer, i love the sound of some of those, especially the spruce ale/porter! at the risk of totally derailing this thread into general herb-brewing i'd love to see a recipe or two on what you thought worked best.
ManseMasher, you may have inspired me to go attack them gorse bushes again, that soup looks vibrant and it'll be cool to hear how it turns out!
viewtopic.php?f=13&t=74624
I'm sure these won't derail the original thread, but will add to the overall herby character...
Spruce Porter:
3.5 kg Maris O
250g crystal
125g amber
180g black
125g wheat
mash 65degs for 1hr
40g EKG @ 60
15g fresh spruce tips @ 5
Notts danstar yeast at 19 degs
Heather Ale:
Collect 1 carrier bag of flowering heather tips.
2kg lager malt
1.5kg maris otter
200g wheat malt
125g munich
mash at 65 degs for 1 hour
28g EKG @ 60
1/3 bag of heather at 20
1/3 @ 5
7g bog myrtle @ 5
1/3 heather having wort strained through before into FV and chilled
Notts danstar at 19 degs
(heard there is an hallucinogenic fungus called fogg that can grow on heather in areas of limited air flow, I've not had problem with this but then again i pick mine on top of a hill, apparently the picts actually went for foggy heather for their brews so no wonder they were always up for a fight)
Re: Gorse flowers
It's been in the bottle 24 hours now. Had a quick taste whilst bottling - if the flavour and aroma lasts I could be on to something!!
Re: Gorse flowers
Only 3 days in the bottle - very clear, so temptation has just got the better of me! A slight sound of carbonation upon opening, very little head yet but already some lacing on the glass. Still tastes raw, as expected, but the aroma!! Fruit cocktail springs to mind, in a good way. When this has gone through my normal 2 in the bottle at fermentation temp, then 2 cooler, this, I think, is going to be a belter. This weekend is going to be spent harvesting the lovely little yellow taste bombs ready for more experiments. Very happy with the results so far!
Re: Gorse flowers
ManseMasher wrote:Only 3 days in the bottle - very clear, so temptation has just got the better of me! A slight sound of carbonation upon opening, very little head yet but already some lacing on the glass. Still tastes raw, as expected, but the aroma!! Fruit cocktail springs to mind, in a good way. When this has gone through my normal 2 in the bottle at fermentation temp, then 2 cooler, this, I think, is going to be a belter. This weekend is going to be spent harvesting the lovely little yellow taste bombs ready for more experiments. Very happy with the results so far!
Getting any coconut from the gorse?
Re: Gorse flowers
Definitely there - I just hope it's not subliminal! Overall very pleased with the experiment so far, but the proof will be reports from Messrs Dads_Ale and McMullan, and yourself if you would like a bottle!
Re: Gorse flowers
We need to taste it we have none him long enough free aleClibit wrote:Really looking forward to hearing how this goes.
Re: Gorse flowers
Thats what you get for not reading the whole thread missed off the list
Re: Gorse flowers
Of course I'd love a bottle but I'm in the red in my Manse account.ManseMasher wrote:Definitely there - I just hope it's not subliminal! Overall very pleased with the experiment so far, but the proof will be reports from Messrs Dads_Ale and McMullan, and yourself if you would like a bottle!
I'll get some gorse....
Re: Gorse flowers
My interest rates aren't that bad - one on the way to both of you once I know it's worth sending!