Corriander and seeds of paradise in belgian.

[Deebee]

Hi all,

based on an earlier thread where i collected advice regarding making a belgian , i have come up with an idea.

Then after reading the mass of infomation around on the forums have started pondering whether i should try to find some seeds of paradise or use corriander.

Here is the recipe i have, and would appreciate the views of those with a far higher knowledge of stuff!:)

Based on a 22 litre brew with efficiency of 75% ( I usually have higher but have never used pilsner as a base and don't know what to expect.....

6000,00 gm Pilsner (2 Row) Belgian
400,00 gm Caramunich Malt
250,00 gm Special B Malt
34,95 gm Tettnang [4,50 %] (60 min) Hops 14,4 IBU
10,09 gm Tettnang [4,50 %] (15 min) Hops 2,1 IBU
19,57 gm Saaz [4,00 %] (15 min) Hops 3,6 IBU
500,00 gm Candi Sugar, Amber (147,8 EBC) 15 minutes
1 Pkgs Trappist Ale (White Labs #WLP500) [Starter 3000 ml] Yeast-Ale

this should give me an OG of around 1075 and a strength of around the 7.5% IBU will be 20...



Unfortunately i only have pellet hops available so am wondering whether i should either stick them in muslin bags to save blocking my hop stopper totally or if i should bung in a small handful of one of my leaf hops( like northdown or some old fuggles) at flame out so as to act as a filter.

Now i have read things like corriander can be used and these seeds of paradise..... but advice as to amounts and when to add them as well as what i can expect from them in this type of ale would be greatly appreciated.


Can someone please gimme som ideas?

thanks for your help.

[floydmeddler]

I'd up the sugar by adding 500g of sucrose. Will give it a drier finish which is what you're after. I'd mash low too - prob 62c for 3 hrs. I did this with this brew viewtopic.php?f=24&t=38871&hilit=+honey and it ended up at 1004. Was superb.

[Deebee]

I'd up the sugar by adding 500g of sucrose. Will give it a drier finish which is what you're after. I'd mash low too - prob 62c for 3 hrs. I did this with this brew viewtopic.php?f=24&t=38871&hilit=+honey and it ended up at 1004. Was superb.

I was thinking of adding some normal table sugar a few days into the ferment as it happens.

mash wise would be to pop home at lunch time and set the mash on... either that or put it on in the morning before i go to work:)

What about the corriander etc..shall i have them and how much

[picket]

25g of crushed corriander seeds (make sure you get the more fragrant, Indian variety) and a few grams of crushed black pepper in the last ten minutes of the boil will add a subtle spice. I do that with a Saison (along with grapefruit and orange) and it's excellent.

[barney]

Been Looking over a recipe with 1g of sweet gale and 1g of nutmeg in the boil. Its a dark ale with supposedly interesting aroma development.

Not tried it yet though.

[Deebee]

25g of crushed corriander seeds (make sure you get the more fragrant, Indian variety) and a few grams of crushed black pepper in the last ten minutes of the boil will add a subtle spice. I do that with a Saison (along with grapefruit and orange) and it's excellent.

Sounds interesting. 25 g sounds a lot but i guess the malt balances it out?

[floydmeddler]

25g of crushed corriander seeds (make sure you get the more fragrant, Indian variety) and a few grams of crushed black pepper in the last ten minutes of the boil will add a subtle spice. I do that with a Saison (along with grapefruit and orange) and it's excellent.

Sounds interesting. 25 g sounds a lot but i guess the malt balances it out?

I reckon 25g is a bit much too. I've used 16g in a spring ale and it was very much there in the flavour. If you like the flavour though, then go for it. YOu can buy Grains of Paradise on Ebay. Orange zest is good too...