Have a split batch of saison. Thinking about doing something interesting to half the batch. I know coriander is common, but cardamom popped into my head. Anyone tried brewing with cardamom? What would be the best way to go about this?
cardamom "adds notes of rich citrus, blood oranges and Meyer Lemons."
let us know if you try this, I love cardamon but rarely use it, even when cooking. could be nice in a saison if you use a light hand I think.
Will definitely let you know if I do. Still tempted to throw 2 cracked pods in there after primary fermentation is over. Might test it by tasting a bit of cardamom with the other half of the batch first when bottling it.
Agreed - be careful with this awesome but potent stuff! The recipe I have advises three (green) pods, added at 30 minutes into a 60-minute boil.
That's way too much.
Sure. I'll try to remember to re-post it tonight when I'm at home and have my brew journal in front of me.Willing to share that baltic porter recipe?
If I forget, shoot me a PM.Sure. I'll try to remember to re-post it tonight when I'm at home and have my brew journal in front of me.
I just bottle it young and let it bottle-condition.Huh. I would probably make a half batch and get another fermenter for it and let it age.
One of my best recipes is a Baltic Porter with anise and cardamom. People are right, though, it's pretty potent. Even with very dark malts and 8+% ABV, I believe my recipe uses 5g of whole cardamom pods, and 5g whole anise stars.
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