NorthwestBrewman2013
Well-Known Member
- Joined
- Oct 18, 2013
- Messages
- 121
- Reaction score
- 32
I'm writing this for two reasons. One, I'm pretty pleased with my Rye Saison I brewed about a 3 weeks ago. Two, I'm trying to be patient with it and it's killing me!
Here's the recipe:
10gallons to fermenter
Fermentables
Belgian Pils
Rye Malt
Wheat Malt
Vienna Malt
Table sugar
Hops
Citra
Amarillo
Centennial
Other Additions
Sweet Orange Peel
Coriander
Crushed black pepper
Yeast
Mangrove Jacks M27 Belgian Yeast
The wort tasted citrusy with a slight bitterness. You could really taste the spiciness of the rye in the back end. I haven't tried any since it went into fermentation and I'm ready to bottle hopefully soon.
Does anyone else ever have this problem of being to impatient?!
Here's the recipe:
10gallons to fermenter
Fermentables
Belgian Pils
Rye Malt
Wheat Malt
Vienna Malt
Table sugar
Hops
Citra
Amarillo
Centennial
Other Additions
Sweet Orange Peel
Coriander
Crushed black pepper
Yeast
Mangrove Jacks M27 Belgian Yeast
The wort tasted citrusy with a slight bitterness. You could really taste the spiciness of the rye in the back end. I haven't tried any since it went into fermentation and I'm ready to bottle hopefully soon.
Does anyone else ever have this problem of being to impatient?!
