Brewing with cardamom

[tonight_we_fly]

Hello folks, just wondering...

I'll be brewing a porter on Friday, and thinking of putting a bit of cardamom in it. I have some white cardamom pods in the kitchen cupboard. I'm hoping to seek out some advice on how to fit this into the recipe, from somebody who has brewed with cardamom before.

Some recipes seen to suggest adding it for the last ten minutes or so of the boil, whereas others suggest a dry hopping style approach during secondary fermentation. Also, some suggest removing the seeds or smashing up the pods, whereas others advocate just throwing them in whole. I'm unclear on the number of pods to use as well.

If anybody has any experience or advice to share, I would be most grateful. Thank you!

 

[BassoonBrew]

Sounds like and interesting idea, I love cardamom! In my favourite cooking recipe (apricot & cardamom crumble) , I extract the seeds and grind them with some sugar in a mortar and pestle. This seems to help extracting the flavour (and aroma). Perhaps you could try this for the sugar addition if you're bottling?

 

[MyQul]

Never used them myself but my Greg hughes book says "add in the last few minutes of the boil or about four days into fermention"
You could also try the classic method of adding herbs and spices, by soaking cardamom in vodka for a while then adding the tincture at packaging time

 

[prog99]

Cant add much , had a cardamon spiced stout today for the 1st time. It was nice but I'm not sure I would want to brew a whole batch. Unfortunately the tap room was very busy so I decided not to ask the brewer when they added it. You could send a cheeky email to campervan brewery to find out.