Grains of Paradise

Okay, I cook with Grains of Paradise all of the time. I have used them for years. They are amazing ground up on a salad. I did not realize I could use them in beer. Then again, what can't you use in beer? I have seen a few old recipes that called for horse blood (WHY? and no thanks, but WHY?).

Nevertheless, what I want to know is what are Grains of Paradise used for in beer? Any idea? The typical amount I have seen used in recipes is between 2g and 1/8 teaspoon [utterly different, unrelated units, but hey, why not!]. Usually powdered or ground, but sometimes just crushed.

Now, I have been using Grains of Paradise for years. While a little bit does go a long ways ... it really doesn't go a long ways in things that are extremely flavorful. The amount to put into a spaghetti sauce is ridiculous if you really want to get the full flavor. It is cheaper to add pepper. Which brings me to pepper, I see recipes calling for up to 18g of pepper... Which makes the small amount of Grains of Paradise called for odd.

So what is going on here? Is Grains of Paradise being used for something other than flavor? Because, quite frankly, at 2g, heck even 4g, in a 5 gallon batch, I just don't see it adding much, if anything, noticeable.

Finally, I buy grains of paradise at a price of $39 per half pound, that is about 17 cents per gram. I buy these from a spice lady I am very fond of - I can get anything from her, great prices ... and yet, the local home brew shop? 4 grams, $2.95. Insane! Price difference? 17cpg vs 73cpg. Yikes! That is insane, I truly do not grok it! Sure, the home brew shop is not a spice specialist, but that is an insane markup...

And if someone wants the info for my spice lady, PM me, unless someone unequivocally tells me I can post it here, I am not going to post it. I feel funky enough even mentioning a source I purchase from that is not a home brew shop and don't want to step on any toes...


Right, enough rambling, thanks for helping me fulfill my curiosity!

M

They are a spice used in many recipes. Sam Adams uses them in their Summer Ale. It's a wheat ale with lemon zest and Grains of Paradise.

Grains of paradise are typically used in a Witbier. A good substiture is half and half cardamom and white pepper corns.

Obviously I posted a wall of text.

Thank you for letting me know they are used in witbier. However, the mass I am seeing used seems ridiculously small - 2 grams? Really?

I use 2g of Grains of Paradise with fresh lemon peels for my Summer Ale. It's a bit more tart them SA's version, but the spiciness of the GoP comes through at 2g.

maztec said:

Thank you for letting me know they are used in witbier. However, the mass I am seeing used seems ridiculously small - 2 grams? Really?

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Well, grains of paradise are gonna give a peppery zing to your beer...depends on how much of that you want. I just like a little bit of it.

I would love to see a blind taste test to see if that peppery zip is really there. I am definitely going to have to brew my own beer with grains of paradise. Otherwise, I am going to have difficulty believing that two grams of grains of paradise is going to add anything noticeable to five gallons of brew. Especially when most recipes I have found calling for regular pepper call for at least a teaspoon or eight grams [yes, not equivalent units].

I used them in a Saison that I brewed back at the beginning of last month.

I assure you that paradise seed is pretty powerful stuff. Two grams is an appropriate amount in five gallons. Hell, the 10bbl batches I used to brew used 20g (along with the other Witbier spices).

I agree with the folks in Brew Like a Monk: Spicing should be approached carefully. If you can pick out any one spice, you've used too much. Spices should present a spectrum of flavor, each complementing the other.

Cheers,

Bob

Maztec, Im glad everyone is so helpful in telling you what Grains of Paradise are and what flavors they contribute when you obviously have a lot of experience with them!

Oh well.

As for not buying from a LHBS, I don't blame you. I would NEVER buy spices from a homebrew store. Stick with your spice lady. She can give you a better price and fresher spices.

Edcculus said:

Maztec, Im glad everyone is so helpful in telling you what Grains of Paradise are and what flavors they contribute when you obviously have a lot of experience with them!

Oh well.

As for not buying from a LHBS, I don't blame you. I would NEVER buy spices from a homebrew store. Stick with your spice lady. She can give you a better price and fresher spices.

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NQ3X said:

I assure you that paradise seed is pretty powerful stuff. Two grams is an appropriate amount in five gallons. Hell, the 10bbl batches I used to brew used 20g (along with the other Witbier spices).

I agree with the folks in Brew Like a Monk: Spicing should be approached carefully. If you can pick out any one spice, you've used too much. Spices should present a spectrum of flavor, each complementing the other.

Cheers,

Bob

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ohiobrewtus said:

I use 2g of Grains of Paradise with fresh lemon peels for my Summer Ale. It's a bit more tart them SA's version, but the spiciness of the GoP comes through at 2g.

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There are two helpful posts reassuring his actual question to the amount used.

C'mon guys. Play nice.

Paradise is pretty delicious. I buy it at the local grocers bulk spice bin. They get some other neat stuff sometimes. I think in beer it plays a supporting role. It's flavor is meant to augment a spicy flavor that is already there from the yeast. It is a lot like using coriander. You should know something is there, but it should be just below threshold. It is really about enhancing the yeast, malt and hops that are already in the beer.

It is sort of like how a tiny dash of salt, although not increasing the saltiness, can enhance the flavor of a dish.

$39 for a 1/2 pound? Eeeek! I just bought 4 oz for 8.75 (+ 15% discount off of that) from myspicesage.com. They also offer a pound for $30... The site is by far the best and cheapest spice site on the web. Like BMW (brewmasters warehouse) for spice. =D

I see this is an old thread... But if anyone still around could you suggest how much grains of paradise to put in a Sam Adams white lantern?

Frank:

And the forum ate my post, yay.

I find 1g per gallon works and steeped one week in secondary. Crack it, don't grind it, and don't boil it. I do not like the flavors that come out of GOP after more than a week of steeping. I have tried less and I have tried more, it depends on the beer as well. Light flavors less, heavier flavors more.

I moved to 10 gallon brews two years ago. I am heavy into experimental brews. Most of the time I brew up a 10 gallon batch and then split it into either 1 gallon of 2 gallon fermenters. I try to do a control brew with no adjuncts and then the remainder get mied up. I only vary one variable each time. So I may change the yeast in each, or an adjunct in each, or the time brewed for each. I have even done test batches where I force carb one, bottle carb another, and yeast-swap carb some more. This is a great use for a bunch of extra growlers used as fermenters, or large old juice bottles.

Basically I am saying brew to taste, do a test batch, figure out which one is best, then brew a full batch. Many ingredients scale up one for one, but not all. I usually brew a 10 gallon batch and split it into two 5 gallon batches when I have my preferred brew ready. I make one plain and the second with the new process. If the new process isn't perfect or too strong, I simply mix them together. Otherwise I just get two great brews.

I hope that helps.

Wow thank you for the input Maztec! I'm looking diligently for a clone recipe and just can't seem to find one. I was thinking about doing a 2.5 gallon batch of a basic witbier and I read on Sam Adams site they use orange peel tangerine peel GOP . just not sure of how much of each to use. Do you think one ounce of each. Not the GOP tho. Would be a good start?