Author Topic: Yellow Diamond Pale Ale  (Read 473 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:                       
XPA #6 / Spiced Baltic Porter / Cantaloupe Kolsch / Saison Claire / Amber Rye Kolsch
Fermenting: Double Kolsch
Up Next: Pumpkin Brown, XPA #7, Hoppy Lager