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Old 05-15-2012, 08:45 PM   #1
SkinPig
 
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I've got a recipe (Wit) that I'm looking at adding some cardamom. It will likely be a small amount, given how strong the spice is (thinking 1/2 oz for 10 gallon batch, maybe a little more).

My question is two fold: has anyone used cardamom in a brew? If so, how much?

Secondly, which type of cardamom did you use: green, white or black?

Thanks!

 
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Old 05-15-2012, 09:08 PM   #2
edmanster
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Used the black and did crush it.. I only put 9 seeds in with a 1/2oz of coriander and it overwhelmed it.. That was a 5gal batch of wit..
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Old 05-15-2012, 09:51 PM   #3
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i've used it a few times- the pods that the seeds are in are sometimes green and sometimes white (i think when they are drier- we cook with it a lot), but the little seeds inside are always black, in my experience. i usually use like two or three pods- so maybe like a couple dozen little seeds. it can be a pretty strong flavor, unless you are used to it- kind of like anise.
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Old 05-15-2012, 10:09 PM   #4
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Quote:
Originally Posted by edmanster
Used the black and did crush it.. I only put 9 seeds in with a 1/2oz of coriander and it overwhelmed it.. That was a 5gal batch of wit..
Not that coriander is hard to overwhelm. I usually use 1oz of coriander per 5 gal and the flavor is very trace even when its the only spice being used.
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Old 05-15-2012, 10:52 PM   #5
SkinPig
 
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Thanks for the info. I'll post my recipe and results when I get everything finalized!
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Old 05-15-2012, 11:05 PM   #6
strongarm
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I used cardomom powder, can't remember what color in my pumpkin ale. I think it was a teaspoon for 5g batch and I didn't think it was overpowering but there were alot of other spices in there as well.

 
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Old 05-16-2012, 12:50 AM   #7
Lazersgopewpew
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If you'll notice, the majority of the posts on this forum involving cardamom also usually contain the words "too much" lol.
Take it from someone who knows, a little goes a long way.

 
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Old 05-16-2012, 03:54 AM   #8
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Smash it. My wife and I use the green in chai all the time. It has a soft, calm flavor, so I think you'll want to be careful on your carbonation levels. Too spritzy will really clash. Also, consider balancing that flavor with spicy hops. Just my thoughts. I hate the flavor of cinnamon in beer though, so I don't know if I can be trusted. Ha.

 
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Old 05-16-2012, 10:56 AM   #9
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Got a Noble BoPils with it dry hopping right now...and everyone is spot on, VERY strong aroma. I threw a few other spices in as well to help balance it...I hope. I'm guessing the lagering gave it time to mellow as well.

 
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Old 05-16-2012, 07:04 PM   #10
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Green cardamom, along with vanilla and saffron, is among the most expensive spices on Earth. It's very high quality when bought whole, ground fresh and used within a year. For use in beer, I would lightly toast the seeds then crack them coarsely with a rolling pin. Boil the spice in the wort during the last 5 minutes. You'll recognize it immediately as the signature aroma/flavor of Chai Tea. Other compatible spices include: cinnamon, nutmeg, allspice, vanilla, clove, ginger, brown sugar.

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