Author Topic: Yellow Diamond Pale Ale  (Read 504 times)

Offline cheshirecat

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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?


Offline goschman

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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:                       
Double Kolsch / Spiced Baltic Porter / Cider / Schwarzbier / XPL / Transatlantic Blonde
Fermenting: Tropical Cider, Red Lager
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