myndflyte
Well-Known Member
The latest basicbrewing video has inspired me to make a saison. Their recipe for a 5 gallon batch is as follows:
3.3 lbs Bavarian wheat LME
3.3 lbs Goldpils Vienna LME
16 oz Belgian Candi Syrup
2 oz Mandarina Bavaria for 15 min
3711 yeast (this is what I'm going to use)
I had a few thoughts on this recipe and would like your thoughts. I'm looking for something that's dry, crisp, and a little bit of a peppery spice. What sort of flavor would rye LME impart to this? And if I were to sub in rye LME, which LME would you sub it for?
3.3 lbs Bavarian wheat LME
3.3 lbs Goldpils Vienna LME
16 oz Belgian Candi Syrup
2 oz Mandarina Bavaria for 15 min
3711 yeast (this is what I'm going to use)
I had a few thoughts on this recipe and would like your thoughts. I'm looking for something that's dry, crisp, and a little bit of a peppery spice. What sort of flavor would rye LME impart to this? And if I were to sub in rye LME, which LME would you sub it for?