New brew: Belgian Blonde base with a little lagniappe

[LSUeer]

Doing a 1 gallon batch of this, but it smelled awesome when I put it in the primary.

Started with a Belgian Blonde base and went with lavender, apricot and fresh red pepper to give it some kick. I tasted it before it went into the primary.....wow! Should end up with 6-7% ABV.

Anyone done anything similar?

 

[Pscdouglas]

As I type the version 2.0 of my Belgian blonde is still bubbling away. my end volume was about 6.5 gallons in the fermenter so I've had eagle eyes on this bucket and have cleaned and replaced the clogged up airlock twice, wyeast THG. I always thought the sweet base of this beer and somewhat elevated alcohol content for a blond would be the perfect stage for a "sweet chili" ale, but have been reluctant to pull the trigger. The only beer I tried with some hot pepper in it before was terrible. Do let us know how yours turns out and maybe I'll gather some courage.

 

[LSUeer]

As I type the version 2.0 of my Belgian blonde is still bubbling away. my end volume was about 6.5 gallons in the fermenter so I've had eagle eyes on this bucket and have cleaned and replaced the clogged up airlock twice, wyeast THG. I always thought the sweet base of this beer and somewhat elevated alcohol content for a blond would be the perfect stage for a "sweet chili" ale, but have been reluctant to pull the trigger. The only beer I tried with some hot pepper in it before was terrible. Do let us know how yours turns out and maybe I'll gather some courage.

I did a Saison with fresh jalapeño, and it was awesome. The only thing I think it was missing was a good finish. It tasted like it had a hole in it.

One thing I did note was the longer it sat in the bottle, the better the beer got. After about 4 weeks bottled, the pepper really came out and complimented the dryness of the Saison. That brew was what gave me the idea for this Spicy Lavender Blonde.