I'm working on a recipe for a Belgian Pale. My wife and I both really enjoy Philadelphia Brewing Company's Fleur de Lehigh, which has a lot of floral and lemony notes, as well as cracked black pepper. So in my recipe I'm hoping to incorporate these flavors. The extra ingredients I'm considering are as follows:
Lemongrass
Rose Hips
Ginger
Black Pepper
Ground Cardamom
The cardamom and black pepper I'm considering throwing in at the last five minutes of the boil. Ginger, I've done with extract before. I'm going to use that sparingly for sure. Lemongrass and Rose hips I've never used. I'm thinking of adding to the secondary, but I have no idea how much or for how long. (this is a 5 gal batch.) Anyone ever used these ingredients or have any insight on this?
Lemongrass
Rose Hips
Ginger
Black Pepper
Ground Cardamom
The cardamom and black pepper I'm considering throwing in at the last five minutes of the boil. Ginger, I've done with extract before. I'm going to use that sparingly for sure. Lemongrass and Rose hips I've never used. I'm thinking of adding to the secondary, but I have no idea how much or for how long. (this is a 5 gal batch.) Anyone ever used these ingredients or have any insight on this?
