Double the oxygenation time and nutrient addition per brewsmith podcast advice: https://youtu.be/c5J_sPo3aj0
Grains: equal parts pilsner, rye, and spelt. I'll use candi sugar to adjust gravity, if needed.
Hops: Bravo for bitterness and Loral for flavor/aroma
Yeast: blend of 3724 and M29 from previous saison brew
I'm going to go for a partigyle approach here.
Poured 2 fingers of foam, same color. Aroma was zesty yeast phenolics and rye, woody and tangy. Flavor is subtle fruit, more peach than melon, followed by yeast spice. There's an almost metallic flavor at the end, a bit of a sharp, acidic note, but not overbearing. Breath on it is rye. This beer is okay now. I feel like I am in the mood for a different yeast strain to make belgians. 3 out of 5.
Pours 2 fingers of foam, burnt orange color. Aroma is clove, spicy yeast. Flavor is spicy initially and then morphs into a sort of rye flavor with just a little sour edge on the end. There's a sweetness to it as well that isn't unpleasant as it plays on the rye's woody tang character. The body is very soft and the nucleation is just fine. This is an intriguing beer, though it's not quite so interesting given the malt bill; I taste the rye but not the spelt at all. I am enjoying it more now but it is not truly unique.
Pours 3 or 4 fingers of foam that dissipates slowly. Color is dark orange, not quite brown. Aroma is clove, spicy yeast, and a little bit of sweetness. Flavor is spicy Belgian yeast and then becomes complex, sort of herbal and medicinal that morphs into rye tanginess. I don't love the flavor but it is interesting. I'm thinking some age will improve this greatly. Body is lighter, carbonation is right on, so it produces a refreshing beer. To early to tell yet but I think this will become much better in time. Just okay for now.
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