As a class project I am brewing a beer for a competition. The winner will have the beer produced by a regional brewery.
My entry will be a Saison featuring Belma hops. I referenced a book called the Flavor Bible to see what spices complemented the dominant flavors of Belma (Strawberry. melon, orange), and came up with Lemon and Ginger as complimenting all three.
So my question is, how much lemon zest and ginger root should I use for a 5 gallon batch. I'm not looking for a spice beer, just something that adds complexity and interest. As a side note black or white pepper were also complimentary!
I'm also looking for input in any other way, so here is the basic recipe.The following amounts are for a ten gallon batch. Five gallons for me, five for my project partner who will do different things on the cold side.
7 lbs Belgian 2 row
7 lbs Belgian Wheat malt
1 lb. crystal 10
8 oz. Caramunich (56 SRM)
1.5 lbs. Honey
2 oz. Belma in the mash
1 oz. Styrian Goldings 60 min.
4 oz. Belma 5 min.
6 oz. Belma hopstand for ~30 min.
4 oz. Belma Dry hop for 7 days
Wyeast 3711 French Saison yeast
This will result, according to BeerSmith, in:
Thank you for your help.