3 replies to this topic

[Thirsty]

I am brewing this up right now, held the beta temp perfect, eamping now.There is an Indian restaurant in my town that I really like. He has been having a local brewery, (BBC) make him a porter, and he has a small batch secondaried with cardamom and something else. Because Indian food has a lot of spice and tomato base, I dont think porter is the best choice for food pairing. A nice bitter IPA would go best to tame some bold flavors. So I am planning to wrap all of this up into one beer that hits everything and I am going to bring him some samples. See if maybe I can land a small time account. So I am going with a Belgian IPA, secondaried with cardamom pod, corriander seed, peppercorn, cinnamon, mustard seed, caraway, and cumin. Basically a garam masala. I am going to toast the pods and seeds, and give them a rough crack in the mill, and secondary them in a cheescloth sack. Gonna split the batch and bottle most of this beer, and leave the other half unspiced and on tap. This is what I have got:ANGRY GANESHA by Bear Hole Brewing Co13 gallon batch15 gallon boil85% mash efficiencyOG- 1.080 20PFG- 1.015SRM- 9IBU- 7725# Belgian Pils2# Munich1# CaraMunich1# Melanoiden1# Aromatic1# torrified wheat3# Corn Sugar (added to fermenters after high krausen)2 oz German Magnum FWH3 oz German Magnum 602 oz Saaz 302 oz Saaz 102 oz Saaz 02 oz Saaz Dry Hop2 pkgs Wyeast 3787 Trappist high gravity (2 gallon starter)This will be a 60 minute rest at 147 degrees, then a slow ramp to mashout to 168 for 45 minutes. Hold 168 for 10 minutes. Runoff 15 gallons, boil for 90 minutes. Steep flameout addition for 10 minutes, chill to fermenters. Ferment 5 days 64 degrees, adding corn sugar at high krausen, ramp to 76 degrees over next 5 days, finish at 76 degrees. Add 2 oz of cracked garam masala spices to one secondary, dryhop both secondaries for 10 days. Thoughts?

[ncbeerbrewer]

I am brewing this up right now, held the beta temp perfect, eamping now. There is an Indian restaurant in my town that I really like. He has been having a local brewery, (BBC) make him a porter, and he has a small batch secondaried with cardamom and something else. Because Indian food has a lot of spice and tomato base, I dont think porter is the best choice for food pairing. A nice bitter IPA would go best to tame some bold flavors. So I am planning to wrap all of this up into one beer that hits everything and I am going to bring him some samples. See if maybe I can land a small time account. So I am going with a Belgian IPA, secondaried with cardamom pod, corriander seed, peppercorn, cinnamon, mustard seed, caraway, and cumin. Basically a garam masala. I am going to toast the pods and seeds, and give them a rough crack in the mill, and secondary them in a cheescloth sack. Gonna split the batch and bottle most of this beer, and leave the other half unspiced and on tap. This is what I have got: ANGRY GANESHA by Bear Hole Brewing Co 13 gallon batch 15 gallon boil 85% mash efficiency OG- 1.080 20P FG- 1.015 SRM- 9 IBU- 77 25# Belgian Pils 2# Munich 1# CaraMunich 1# Melanoiden 1# Aromatic 1# torrified wheat 3# Corn Sugar (added to fermenters after high krausen) 2 oz German Magnum FWH 3 oz German Magnum 60 2 oz Saaz 30 2 oz Saaz 10 2 oz Saaz 0 2 oz Saaz Dry Hop 2 pkgs Wyeast 3787 Trappist high gravity (2 gallon starter) This will be a 60 minute rest at 147 degrees, then a slow ramp to mashout to 168 for 45 minutes. Hold 168 for 10 minutes. Runoff 15 gallons, boil for 90 minutes. Steep flameout addition for 10 minutes, chill to fermenters. Ferment 5 days 64 degrees, adding corn sugar at high krausen, ramp to 76 degrees over next 5 days, finish at 76 degrees. Add 2 oz of cracked garam masala spices to one secondary, dryhop both secondaries for 10 days. Thoughts?

Thirsty, You are making me thirsty. I like the recipe and I think the hop schedule looks good as well. While I am a huge fan of Magnum for bittering I have never done a FWH with them. Since they say FWH is similar to a 20 minute addition I am interested what it would bring to the table. The use of Saaz I think is a wonderful idea. I have a Belg IPA and a Tripel that I use Saaz for flavor/aroma additions and it turns out wonderful in both. I have never tried spicing a Belg beer but I do feel your spicing plan looks good to me. Interested to hear how it turns out. Best of Luck as well in presenting your beer to the Indian Restaurant. When you said BBC is that Berkshire Brewing Company? Cheers, Mike

[Thirsty]

When you said BBC is that Berkshire Brewing Company?

It is in fact them. They pull some of their Drayman's Porter aside and do a small satellite secondary with the cardamom and whatever the else he uses. It is very faint and subtle. BBC makes some great very fresh beer, however I feel that they use the same strain of yeast in everything, and until 2 years ago, actually used it in their Ofest. The porter and their Shabadoo black and tan (porter and steel rail pale)I do really enjoy though.

[HVB]

It is in fact them. They pull some of their Drayman's Porter aside and do a small satellite secondary with the cardamom and whatever the else he uses. It is very faint and subtle. BBC makes some great very fresh beer, however I feel that they use the same strain of yeast in everything, and until 2 years ago, actually used it in their Ofest. The porter and their Shabadoo black and tan (porter and steel rail pale)I do really enjoy though.

No denying that. I like BBC but wish they would throw a new yeast in every now and then but I guess that is "house character".

Good luck in your endeavor