I brewing a recipe this weekend and I can’t find grains of paradise anywhere. Does anyone have a substitute? Thanks
Most homebrew supply houses carry them, try natural food stores, I’ve used a teaspoon of fresh ground peppercorn before. A little goes a long way.
I tried the local homebrew shops. I also called the local Whole Foods with no luck.
Ive never used them, but from online description:
"… they used to be used as a cheaper substitute for black pepper. They have a zesty flavor reminiscent of pepper, with hints of flowers, coriander and cardamom. "
I would think black pepper plus coriander and maybe a tiny pinch cardamom??
OK, online The Spice House.com has an excellent variety of fresh spices which I suggest you get un-ground in seed form, so you can keep them sealed and grind the day of brewing. I use a small coffee grinder, but you can use a roller. Grains of Paradise come from Africa and have excellent flavor and aroma characteristics that are way far superior to just ordinary pepper. Be advised that these guys are potent, use maybe 2-3 grams. All you want is background so I put them in the last 5 min. of boil.
Spice House coriander is from India which is the most sought after for brewing. Experiment for your own taste, just another fun thing about brewing…Cheers!
[quote=“Steeler D”]Ive never used them, but from online description:
"… they used to be used as a cheaper substitute for black pepper. They have a zesty flavor reminiscent of pepper, with hints of flowers, coriander and cardamom. "
I would think black pepper plus coriander and maybe a tiny pinch cardamom??[/quote]
Depending on what the base beer is, it could be that only the peper will come through. In fact, I’d guess that if you can pick out the pepper or any other spice note without needing to focus on it, you are using too much.
“I don’t always use spice in beer, but when I do, it is secondary”. That gives you time to order it online…
I get a distinct lemon note in SA summer ale showcasing GOP and I personally think it would be hard to sub but lemon zest with some other things mentioned might be passable if I were gung ho about adding at boiling.
White peppercorns are very much like GOP
When you use them in the secondary do you crush them and throw them? Or do you steep them first?
Yes, crush. Use a spice mill if you got one. I dedicated a cheap coffee grinder for spices and I love it. Wish I woulda did that years ago. I make a little funnel out of a piece of paper and just throw the spices in carboy. I give it a week or so at room temp. Taste it and if it’s good, keg or add more spice and another week. Spicing beer is a personal thing, I prefer a subtle spice character in beer and I get what I want in secondary. I do think you need to boil spices if you really want a bold effect.
I’ve always used them in the last 2-5 min, of the boil. Coarsely cracked.
I’d be surprised if your local Whole Foods doesn’t carry them.
Is it possible the person you were speaking with didn’t know what they were talking about?
I use a full pound in the mash and then pour it in my eyes during recirculation. any other way and you’re doing it wrong.
WOW ED, you are so really BOLD! I bet you drink that for breakfast.
I taste test weapons grade plutonium for a living.
