a peppery finish, any thoughts?

[jwaltz1313]

i'm going to do a summer themed beer and was looking for a suggestion on a yeast.

the recipe will be:

3lbs light dme
3.3 pilsner lme
1lb 2 row
1/4lb spelt
1/4 honey malt
1/4 carared
1/4 special b

1oz fuggels @60
1oz fuggels @30
2oz Strisselspalt @15

1tsp grains of paradise
1tbsp caraway
1tbsp bitter orange peel.
some applewood chips in the secondary for a month or so.

I'd like a yeast to play along with the light body herbal taste that I hope this will produce, maybe something that goes a little dry but peppery. Any thoughts?

 

[Amity]

French Saison 3711. It ferments hard and dry, with a spicy flavour that works well with pils malt.

 

[jwaltz1313]

oh cool, thanks!

 

[Kaz]

On the dry yeast front, Fermentis SafBrew T-58 has a spicy peppery character, but it may also finish a little on the high side for what you are looking for.

http://www.fermentis.com/FO/pdf/HB/EN/Safbrew_T-58_HB.pdf

 

[beergolf]

French Saison 3711. It ferments hard and dry, with a spicy flavour that works well with pils malt.

+1. 3711 is a great yeast.

 

[statseeker]

I like Wyeast 3944 Witbier yeast. It gave the wit I made a bite.

 

[jwaltz1313]

just as a follow up on this project I finally racked this over to secondary after like 6 or 7 weeks in primary. I figure I'll let it go for a week to let the crud settle out some more but I took a sample and I'm pleasantly surprised on how this has turned out. It's slightly darker than i was hoping for but i'd say it came more in the tinted golden range. I put the glass in the fridge to chill it and the taste was actually really nice. Many times I've been worried when I've had a pre carbed batch but they came around great. This one however is really nice now and I'm excited what the final product will be.

very nice herbal spice to it with a subtle earthiness.

 

[statseeker]

Very cool. What yeast did you end up using?