Membership questions? Log in issues? Email info@brewersassociation.org

Author Topic: Yellow Diamond Pale Ale  (Read 1293 times)

Offline cheshirecat

  • Assistant Brewer
  • ***
  • Posts: 237
Yellow Diamond Pale Ale
« on: December 13, 2013, 11:35:49 am »
Hi All! I was thinking about brewing up a batch of Yellow Diamond Pale Ale from Randy Mosher's Radical Brewing. Few questions...

1) It calls for some spices but doesn't say whether they go into the boil or post ferment. I was thinking post ferment. What do you all think?

2) Also, what yeast would you suggest? Other than Wit beers I never brew Belgians so have little experience with Belgian yeast.

3) If you have brewed this what was your thoughts on the beer?

Thanks!

Offline Iliff Ave

  • Official Poobah of No Life. (I Got Ban Hammered by Drew)
  • *********
  • Posts: 4507
Re: Yellow Diamond Pale Ale
« Reply #1 on: December 13, 2013, 12:47:11 pm »
In my opinion...

1. I would throw the spices in at the end of the boil with the orange zest.
2. Wyeast 3522 - Belgian Ardennes
3. Have not brewed the beer
On Tap/Bottled: IPL, Adjunct Vienna, Golden Stout, Honey Lager
Fermenting: IPA
Up Next: mexi lager, Germerican pale ale