Spices in a Witbier

[Lele]

Hi everyone,
I want make a Belgian Witbier.
I've decided to use cardamom, black pepper and orange peel (this time I don't want coriander).
What amount do you suggest for 5 gallons?
I never used cardamom before, and I heard it has a very aggressive flavor, is it true?

 

[Braumeise]

I would not use more than 0.5 oz.

I use Coriander for a lot of things other than wit beer I also brew Tea from Cardamon... it is so much stronger in taste than coriander. I use 0.75 or 1/3 of a cup of Coriander for 5 gal. batch of belgian wit so 1/2 a cup or 0.5 oz of Cardamon seems plenty for a 5 gal batch.

and since you are adding pepper... I'd probably go lower to not get a beer too spicy. Cardamon is pretty spicy...

0.35 oz plus pepper would be my starting amount

 

[filthyastronaut]

Never used cardamom in brewing, but have in Indian cooking and that stuff is powerful compared to coriander. I'd probably keep it to like .25 oz. because you want an impression of the flavor to complement the delicate yeast profile. I'm sure it'll be noticeable at that level. It's a really interesting idea, I think it'll be very unique.

 

[Braumeise]

Never used cardamon in brewing, but have in Indian cooking and that stuff is powerful compared to coriander. I'd probably keep it to like .25 oz. because you want an impression of the flavor to complement the delicate yeast profile. I'm sure it'll be noticeable at that level. It's a really interesting idea, I think it'll be very unique.

I share your observation on the powerful taste of Cardamon... hence you might be very correct with 0.25