Info wanted on spices, hops, etc...

[RobWalker]

Well, my plan is to make a summer pale ale with subtle indian spices. Usual ingredients - caragold, crystal, wheat etc, mt hood hops for clean, lemony bittering.

Spices - cardamom, coriander seed, fennel seed, cinnamon.

Im really umming and arring on this one, and have narrowed it down to 2 options.

1) 5 gallon batch, go easy on the spice to be safe.

2) 2 gallon full mash, no holds barred.

Im looking for advice on quantities of spices more than anything, as thats where the biggest gap in my knowledge lies. Im thinking light, floral, grassy, but quite simple.

Further to this, any general advice on this strange endeavour is much appreciated!

 

[puravida]

I was very kindly sent a spreadsheet with all this good stuff on it by Muddydisco.
If you PM me your email address, I will forward it on.

 

[graysalchemy]

I have used Clove Cardoman and Cinnamon in a pale ale. I added them when they were in the secondry after fermentation. This way you can gauge the flavour profile and take them off the spices before the flavour dominates. You want a subtle hint not a Malted madras. I used 1 clove 1" of cinnamon bark and a few crushed cardomans per gallon and left it on for a week or so checking daily :drink: :drink: .

Turned out ok but even that was a bit strong. Still got one bottle which will be 18months old now I may try it again. I have also done it with a turbo cider as well.

 

[RobWalker]

Thats good advice. Some time on google has said 2-3 cardamom pods in 5 gal will be noticable but only if you look for it. Coriander seeds need a good handful so i figure replacing some of them with the fennel etc will stop it becoming overpowered...im thinking a tea may be a good idea when kegging, that way i can steep some hops in too :-) dont like to fiddle around too much, although i do agree, the dangling method does work.

Vida, email to [email protected]