One day I went over my friend’s place in midtown (NYC) for some dinner, brews and desert. His wife, Michelle, is a foodie by any definition and loves to cook great meals and deserts. That night Kevin and Michelle decided to make truffles and the creativity they have for this desert is fantastic. We tried a truffle with jalapeños - they were not as spicy as one would expect but gave a warming type of heat. They also made a Guiness truffle. But their truffle with orange and cardamom was by far my favorite. As I was munching through my third piece, Kevin said, “why not make this into a beer?”
Thus was the birth of this crazy brew which we hope will replicate the sense of eating their orange cardamom truffle.
About a month ago, Kevin joined me at my apartment for a joint brew session. To the left is a picture of him, which I’m sure I’ll be hearing it from him tomorrow when he reads the post – he hates having his picture taken let alone posted on the internet!
The recipe (5 gallons):
- 15 lb Pale Malt (Weyermann) (3.3 SRM)
- 1.0 lb Carafa Special III (Weyermann) (470.0 SRM)
- 1.0 lb Chocolate Malt (350.0 SRM)
- 1.0 lb Rye, Flaked (2.0 SRM)
- 0.5 lb Caramel Malt – 120L (Briess) (120.0 SRM)
Mashed in at 154°F for 60 minutes, vorlaufed and batch sparged.
60 minute boil:
- 1.0 oz First Gold [7.50 % AA] (60 min)
- 1.0 Whirlfloc tablet (15 min)
- 1.0 oz Orange zest from four organic navel oranges (Boil 5.0 min)
- 5.0 Cardamom pods, cracked and shells removed (Boil 5.0 min)
- 1.0 cup Chocolate, powder (Boil 5.0 min)
2 Pkgs American Ale (Wyeast Labs #1056, 1.5 liter starter)