Hey guys,
So I am going to be brewing 5 Gallons of a spiced Belgian blonde fermented with Belgian Ardennes Yeast (6-6.5%ABV). I have a few questions with spicing/sugar additions.
1. Has anybody ever fermented a beer spiked with Thai Palm sugar? How fermentable is it? What are the major flavor contributions? I am thinking I might just go with white corn sugar (7%), but would like to try to work the palm sugar in If I can figure it out.
2. I know Kaffir Lime leaf is a pretty strong in flavor. Anybody ever brew w/ it? How many leaves for a relatively subtle taste in 5 gallons.
3. Lemon grass. What is the best way to brew with this? I am thinking of grating fresh root, but have also seen the pre grated stuff in thai markets. Anybody have experience with brewing w/ lemongrass stalk? Experience w/ quantities?
4. Ginger. I think I am set with putting 1 oz. grated ginger during the last 10 minutes of the boil.
Anybody have any other input to make my beer a little bit more thai in flavor, or comments on quantities for the spicing is welcome as well.
Here is the base recipe in case anybody is interested.
Malt
-7 Lb. Pils Malt
-1 lb, 8 oz. Wheat Malt
-1 lb. Munich Malt
-12 oz. Corn Sugar (or Palm sugar?)
-9 oz. Acid Malt
-2 oz. Belgian Biscuit
-2 oz. Crystal 45 (UK)
Hop
60 mins--> 0.75 oz. German Northern Brewer Pellets (8.5%aa)
30 mins--> 1 oz. Glacier Pellets (6%aa)
1 min-->1.5 oz. Glacier Pellets
Yeast
Wyeast Belgian Ardennes
So I am going to be brewing 5 Gallons of a spiced Belgian blonde fermented with Belgian Ardennes Yeast (6-6.5%ABV). I have a few questions with spicing/sugar additions.
1. Has anybody ever fermented a beer spiked with Thai Palm sugar? How fermentable is it? What are the major flavor contributions? I am thinking I might just go with white corn sugar (7%), but would like to try to work the palm sugar in If I can figure it out.
2. I know Kaffir Lime leaf is a pretty strong in flavor. Anybody ever brew w/ it? How many leaves for a relatively subtle taste in 5 gallons.
3. Lemon grass. What is the best way to brew with this? I am thinking of grating fresh root, but have also seen the pre grated stuff in thai markets. Anybody have experience with brewing w/ lemongrass stalk? Experience w/ quantities?
4. Ginger. I think I am set with putting 1 oz. grated ginger during the last 10 minutes of the boil.
Anybody have any other input to make my beer a little bit more thai in flavor, or comments on quantities for the spicing is welcome as well.
Here is the base recipe in case anybody is interested.
Malt
-7 Lb. Pils Malt
-1 lb, 8 oz. Wheat Malt
-1 lb. Munich Malt
-12 oz. Corn Sugar (or Palm sugar?)
-9 oz. Acid Malt
-2 oz. Belgian Biscuit
-2 oz. Crystal 45 (UK)
Hop
60 mins--> 0.75 oz. German Northern Brewer Pellets (8.5%aa)
30 mins--> 1 oz. Glacier Pellets (6%aa)
1 min-->1.5 oz. Glacier Pellets
Yeast
Wyeast Belgian Ardennes