dougdecinces
Well-Known Member
I'm entering an informal homebrewing competition with my local club. All beers are required to be under BJCP category 16 - Belgian and French Ale. I had a vial of frozen 3724 acquired from a friend that I planned on using. I have made a starter, but afterwards read that 3724 can take a long-@$$ time to ferment out. The competition is in 8 weeks, so I need something that I know will work on schedule. So I have a propogator pack of WY 3942 that I plan on using for this beer instead. I just need some advice on how to proceed with this beer that I am, of course, brewing tomorrow.
The recipe I was going to use is 66% Pilsner, 26% Rye, 8% Piloncillo with an estimated OG of 1.056. I was going to use some Palisade hops I had on hand as the bittering hops then either add some Nelson Sauvin at knockout or as a dry hop. I suppose I could just make a Belgian pale, but was wondering if I could make a Saison-like beer by adding some spices (or, hell, even making a spiced Belgian pale).
I have the following spices on hand which might work in this beer. Everyone please weigh in on whether these would be good additions:
*Powdered coriander
*Green coriander seed from my garden
*Green cardamom
*Black peppercorns
*Dried chamomile flowers
*Dried lavender flowers
Unfortunately this will be my first recipe using rye and using belgian yeast so I kind of put myself up a creek here. Any help/advice would be greatly appreciated.
The recipe I was going to use is 66% Pilsner, 26% Rye, 8% Piloncillo with an estimated OG of 1.056. I was going to use some Palisade hops I had on hand as the bittering hops then either add some Nelson Sauvin at knockout or as a dry hop. I suppose I could just make a Belgian pale, but was wondering if I could make a Saison-like beer by adding some spices (or, hell, even making a spiced Belgian pale).
I have the following spices on hand which might work in this beer. Everyone please weigh in on whether these would be good additions:
*Powdered coriander
*Green coriander seed from my garden
*Green cardamom
*Black peppercorns
*Dried chamomile flowers
*Dried lavender flowers
Unfortunately this will be my first recipe using rye and using belgian yeast so I kind of put myself up a creek here. Any help/advice would be greatly appreciated.