Hello,
I'm new on this forum. I'm brewmaster of a small brewery in The Netherlands, called Brouwerij Stijl (Style Brewery). We are brewing beers within their style, but with a (small) twist. At the moment I am planning to brew A Rye Saison with additional samphire. Does anyone have experience brewing with samphire? I'm brewing on a 6 bbl system and am thinking about using about 4 kilograms (around 9 lbs) fresh samphire about 10 minutes before the end of the boil. Is this okay or way too much/ less? The samphire must be noticeable, we don't want the beer to be too salty.
Thanks in advance!
Cheers,
Raymond Geraads
Brouwerij Stijl
I'm new on this forum. I'm brewmaster of a small brewery in The Netherlands, called Brouwerij Stijl (Style Brewery). We are brewing beers within their style, but with a (small) twist. At the moment I am planning to brew A Rye Saison with additional samphire. Does anyone have experience brewing with samphire? I'm brewing on a 6 bbl system and am thinking about using about 4 kilograms (around 9 lbs) fresh samphire about 10 minutes before the end of the boil. Is this okay or way too much/ less? The samphire must be noticeable, we don't want the beer to be too salty.
Thanks in advance!
Cheers,
Raymond Geraads
Brouwerij Stijl