troglodytes
Well-Known Member
I'm looking to combine the amazing flavor combo of lemon, ginger and pepper into a saison. I'm hoping the 3711 fermented low, plus a large amount of rye will mimic the black pepper taste. I think this should be about a 7%-er that is still easy enough to drink and pairs well with all of the fresh and spicy foods I eat in the summer (notably Thai). I've done plenty of ginger saisons, so I'm pretty confident in my preferred ginger level as a stand alone spice, so I'm thinking of reducing my norm a little bit to make way for the pepper notes from the yeast and the lemon from the hops/zest.
Give me your thoughts!
Recipe Type: All Grain
Yeast: Wyeast 3711
Yeast Starter: ~1L Vitality
Batch Size (Gallons): 5.5
Original Gravity: 1.061
Final Gravity: 1.006
IBU: 30
Boiling Time: 90 Min
Color: 4 SRM
Mash: 150F for 90 Mins
Primary Fermentation: 3 Days @ 65F, Ramp and hold at 72F for 3-4 weeks
Grains:
8# Belgian Pilsner
3# Rye
.6# Sugar (Sucrose)
Hops:
.5oz Sorachi Ace (FWH)
.5oz Sorachi Ace 10 Min
.5oz Sorachi Ace Flame Out
Adjuncts:
1oz Ginger (Fresh, Grated) 5 Min
1 Large Lemon (Fresh, Peel Only) 5 Min
Water:
Ca-50
Mg-15
Na-40
SO4-80
Cl-60
Lactic Acid in Mash to keep pH low (5.2-5.3)
Give me your thoughts!
Recipe Type: All Grain
Yeast: Wyeast 3711
Yeast Starter: ~1L Vitality
Batch Size (Gallons): 5.5
Original Gravity: 1.061
Final Gravity: 1.006
IBU: 30
Boiling Time: 90 Min
Color: 4 SRM
Mash: 150F for 90 Mins
Primary Fermentation: 3 Days @ 65F, Ramp and hold at 72F for 3-4 weeks
Grains:
8# Belgian Pilsner
3# Rye
.6# Sugar (Sucrose)
Hops:
.5oz Sorachi Ace (FWH)
.5oz Sorachi Ace 10 Min
.5oz Sorachi Ace Flame Out
Adjuncts:
1oz Ginger (Fresh, Grated) 5 Min
1 Large Lemon (Fresh, Peel Only) 5 Min
Water:
Ca-50
Mg-15
Na-40
SO4-80
Cl-60
Lactic Acid in Mash to keep pH low (5.2-5.3)