JeffoC6
Well-Known Member
I would add the zest in the last couple minutes of the boil with the pepper, or at flame out.
Got it. I'm excited to brew this up. Will let you know how it turns out!
I would add the zest in the last couple minutes of the boil with the pepper, or at flame out.
I brewed this up a few weeks ago.
I omitted the honey, didn't want to go buy any, subbed in honey malt and used corn sugar instead.
Used WLP 565 instead, but kept the hop schedule and pepper the same.
The beer is DAMN good. The aroma is really fresh smelling and it is spicy. I think more from the yeast than the pepper. Who knows, maybe they are so complimentary it is hard to tell what contributed more.
I pitched at 68 and after 1 night, moved it to an attic that let it rise and stay at about 82.
It finished at 1.008, which I am realizing now is pretty good for only using 565 without any extra help.
The beer is so good that I am brewing it again by using the same base, but will change spices by adding fresh shredded ginger along with the pepper (same timing) and same 565.
Will let you guys know.
Well done buddy.
JeffoC6 said:Brewing this on Saturday. Just got my grain bill today. Really looking forward to it!
You are going to love it!
JeffoC6 said:I'm doing a 1 gallon batch, since I'm only a 1-gallon brewer right now
Per Tastybrew, do I just carb this up under the Belgian and French Ale- Saison style? I mean, I think that sounds pretty self-explanatory, but I just wanted to confirm. Thanks!
HellBentBrewCo said:How did you get this to finish so low? When I plug this recipe into hopville it says it should be at 1.012.
BWN said:I just ordered the ingredients for this. I couldn't get sorachi Ace, what would be a good substitute?
BWN said:Thanks for the reply. I actually found them at farmhouse brewing supply. I just need to get some honey now. I am hoping to find some locally. Do you think it really matters what kind it is?
BWN said:I got some local honey today the person who sold it to me wasn't sure what it was. I am hoping to brew this next week if my ingredients arrive in time. I am just really into saisons right now, can't wait.
rmedved said:I'm hoping to brew this next weekend. I'm assuming you used Sorachi Ace just because you had it laying around. I'm thinking it may play well with the yeast as a late hop, or even dry hop addition. Any thoughts?
hammis said:is there any substitute for the white wheat? i dont have any but i want to brew this rcipe very soon
Mine finished at 1.002. Dried out nicely!Whoa nelly, just took a FG reading of this after 27 days...1.000 (Starting gravity was 1.056). Looks like this is going to pack quite a punch, huh?
eviljay said:Brewed this yesterday. It already smells divine. Thanks for the recipe!
eviljay said:That's perfect, since I'm too impatient to let things age!
Just had my first glass of this. It is absolutely delicious! Thanks for the recipe!
Veedo said:what kind of caramunich did you use? Weyermann® Caramunich® I?
If memory serves me that was the one.
I buy in bulk so it is in a sealed pail labeled simply caramunich.
JeffoC6 said:I'm bottling this tonight. I cold crashed it for 24 hours to let everything settle. I wasn't going to, as I like the haze of a saison, but I'm banking on the fact that it'll still be nice and hazy even with a 24 hour cold crash.
Azscoob, do you think 3 weeks at 70 degrees will be long enough to properly carb this?
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