Marina Breeze
Member
Gday all,
First go at an extract black pepper and coriander beer with some steeped crystal grains 10L.
25g saaz @ 15min
25g saaz @ 10min.....BUT THEN
25g of cracked coriander seeds and 25g of cracked black peppercorns chucked into the boil @ 5mins.
The relatively overpowering smell of pepper had me a bit worried but after tipping into the FV it mellowed out a bit and smelt more of the familiar malty smell you'd expect.
For those that have either tried before or heard I guess the question is:
Do you think it'll blend after a 14 day ferment or am I likely to have something I'm going to have to mix with other brews to make it drinkable?
While I'm here - should I bother dry hopping with the remaining 50g of saaz or keep it for something else another day?
Cheers boys!
First go at an extract black pepper and coriander beer with some steeped crystal grains 10L.
25g saaz @ 15min
25g saaz @ 10min.....BUT THEN
25g of cracked coriander seeds and 25g of cracked black peppercorns chucked into the boil @ 5mins.
The relatively overpowering smell of pepper had me a bit worried but after tipping into the FV it mellowed out a bit and smelt more of the familiar malty smell you'd expect.
For those that have either tried before or heard I guess the question is:
Do you think it'll blend after a 14 day ferment or am I likely to have something I'm going to have to mix with other brews to make it drinkable?
While I'm here - should I bother dry hopping with the remaining 50g of saaz or keep it for something else another day?
Cheers boys!
