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Old 11-13-2012, 05:17 PM   #1
WhiteDog87
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Default Belgian Specialty Ale unique ingredients

Has anyone tried their hand at one of these?

I know the style takes on a huge variety of different beers and unique ingredients, and I am curious to see what my fellow home brewers have attempted to throw into a batch of this style beer.

So, what unique, strange, or unusual ingredient have you thrown into your beer?
(Successful or not, I still wanna hear them!)



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Old 11-13-2012, 06:48 PM   #2
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Not that unique, but I like using coriander in my golden strongs and saisons. It seems to meld well with the fruity character of the yeast.



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Old 11-13-2012, 08:20 PM   #3
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I just put some Old Bay seasoning in a saison this weekend, i thought it could be good with the spicy/earthiness. You could really smell the OB, but not taste it very well in the sample. I'll let you know how it turns out after fermentation's done.

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Old 11-13-2012, 08:27 PM   #4
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Quote:
Originally Posted by Marchborne View Post
I just put some Old Bay seasoning in a saison this weekend, i thought it could be good with the spicy/earthiness. You could really smell the OB, but not taste it very well in the sample. I'll let you know how it turns out after fermentation's done.
Im not too familiar with Old Bay, is that a seasoning used in seafood?

Sounds interesting
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Old 11-14-2012, 06:04 AM   #5
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I've got a beer in my head that would be perfect with fermented sausages that would fit it the Belgian Specialty category. Uses coriander, green peppercorn, fennel seed, cumin, and grains of paradise. The first try was Vienna base, some caramunich, EKG, and 3725. The second try was Golden Promise, a bit of wheat, some munich, Saphir, and 3725. I think I may try mostly munich, some rye, cararye, and 3711 next time. Hops are pretty much just there to bitter.

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Old 11-14-2012, 11:18 AM   #6
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I'm doing a saison with a gallon of apple cider and 5 oranges (peeled, pith removed but rind and pieces thrown into primary)

Cold crashing now but samples taste great.

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Old 11-14-2012, 11:59 AM   #7
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Quote:
Originally Posted by WhiteDog87

Im not too familiar with Old Bay, is that a seasoning used in seafood?

Sounds interesting
Yep, it's primarily used for boiling crab and shrimp, but anyone in the Chesapeake region will tell you it goes with lots of stuff. It includes black and red pepper, paprika, and celery salt. I got the idea from a Gose that Flying Dog did with Old bay in it. We'll see how it comes out.
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Old 11-14-2012, 04:48 PM   #8
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Quote:
Originally Posted by MrOH View Post
I've got a beer in my head that would be perfect with fermented sausages that would fit it the Belgian Specialty category. Uses coriander, green peppercorn, fennel seed, cumin, and grains of paradise. The first try was Vienna base, some caramunich, EKG, and 3725. The second try was Golden Promise, a bit of wheat, some munich, Saphir, and 3725. I think I may try mostly munich, some rye, cararye, and 3711 next time. Hops are pretty much just there to bitter.
How did these turn out? Any info on the aroma/flavor of the final product?
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Old 11-14-2012, 04:53 PM   #9
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Quote:
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I'm doing a saison with a gallon of apple cider and 5 oranges (peeled, pith removed but rind and pieces thrown into primary)

Cold crashing now but samples taste great.
This is around what I came up with, except Im calling mine an apple tripel, basically a tripel recipe with a bit of wheat and sub some sugar for apple juice.

Are you adding the cider to primary as well? I have been trying to figure out whether or not you need to boil apple juice or apple cider before you toss it in the fermenter. I have the same question about the oranges, any sanitation of those before they went in?
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Old 11-14-2012, 05:40 PM   #10
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Though I haven't gotten around to tasting a sample yet, I have one going with Rye, Black Pepper, and Wyeast Trappist Blend which includes Brett.



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