23L Saison > 5L Demijohns with individual flavours

[naturals]

Having recently gone all grain I'm wanting to experiment as much as possible. For my next batch the GF will be joining in and we want to experiment with a few additions post-fermentation to add some flavour.

Our thoughts at the minute are to split the 23L of Saison we're planning into 5 demijohns and flavour along the following lines:
1. Raspberry / vanilla / cinnamon (but very subtly flavoured - using this recipe as a base)
2. Honey / rosemary (again subtle, dry 'hop' with rosemary then use honey for bottling - indicative recipe here)
3. A relatively plain Saison, dry hopped with plenty of Citra
4. A Slovenian inspired Saison, dry hopped with some common hops picked up in Ljubljana as well as some pine needles from the Slovenian forests.
5. If we have enough wort left over probably a second batch of the Citra hopped recipe

So my question is this. Firstly does anyone see any issues with these additions being added post-boil? Will we still be able to extract enough flavours from them? Secondly, hop additions during the boil - I was planning on lobbing some Citra in during the boil to give it a decent background flavour. Will this adversely effect the more delicate of the flavours we're thinking of? I'm particularly thinking the raspberry / vanilla / cinnamon batch - is it going to taste minging with hops in?

 

[Asalpaws]

Hi there, just finished a Citra hopped Saison, it was heavily hopped IPA style, the Citra is very strong! However of you only add 10 g or so at flame out it shouldn't be to overwhelming.

Not sure about your secondary additions, dry hopping does add quite a lot of flavour. The herbs would probably also work, you would need to find a way of sterilizing the herbs, perhaps freezing overnight.

Another issue with secondary additions is the risk of oxidation which causes musty flavors. Making a "tea" of Rosmary might avoid this as a liquid will add less oxygen than dry herbs. Dry hopping with pellets also introduces less air, provided you can filter them out! Not sure about the pine needles but if your search the forum, people have used pine tips in beers before. Good luck T

 

[naturals]

Hi there, just finished a Citra hopped Saison, it was heavily hopped IPA style, the Citra is very strong! However of you only add 10 g or so at flame out it shouldn't be to overwhelming.

Not sure about your secondary additions, dry hopping does add quite a lot of flavour. The herbs would probably also work, you would need to find a way of sterilizing the herbs, perhaps freezing overnight.

Another issue with secondary additions is the risk of oxidation which causes musty flavors. Making a "tea" of Rosmary might avoid this as a liquid will add less oxygen than dry herbs. Dry hopping with pellets also introduces less air, provided you can filter them out! Not sure about the pine needles but if your search the forum, people have used pine tips in beers before. Good luck T

That's great! Thanks for your suggestions. The issue of adding oxygen hadn't occurred to me - I thought that only became a problem if oxygen was introduced prior to bottling. I presumed if it was introduced while in the FV it would simply 'float out'.