acidrain23
Well-Known Member
My buddy wants to brew a Belgian with black pepper- thought it would be nice with rye to reinforce the spicy quality, and some citrus notes. What do you guys think of this?
For 5.5 Gallons (partial mash):
4 lbs Light DME
2 lbs Rye Malt
2 lbs Rye Flakes
2 lbs American 2-row/6-row
.5 oz Pacific Jade @ 20M
1 tablespoon black pepper corns, 2 tsp grains of Paradise, crushed @ 10M
1 oz Pacific Jade @ 5M
Zest of two lemons @ Flameout
Yeast: Wyeast 3522, Belgian Ardennes
Target ABV: 5.5%
Target IBU's: 20
For 5.5 Gallons (partial mash):
4 lbs Light DME
2 lbs Rye Malt
2 lbs Rye Flakes
2 lbs American 2-row/6-row
.5 oz Pacific Jade @ 20M
1 tablespoon black pepper corns, 2 tsp grains of Paradise, crushed @ 10M
1 oz Pacific Jade @ 5M
Zest of two lemons @ Flameout
Yeast: Wyeast 3522, Belgian Ardennes
Target ABV: 5.5%
Target IBU's: 20