Flavour Additions For A Belgian Pale Ale

[andrewg]

Howdy
I'm after some advice/suggestions on late additions to the boil for a Belgian Pale Ale.
For a 22L batch, along with 15g crushed Indian coriander, I am planning to toss in about 8 cumquats and a star anise.
Does this sound reasonable?
How should I treat the star anise - toss it in whole or crush before adding?
How about the cumquats - just toss them in whole too, or perhaps chop them up first, or just the skins?

Will probably use T58 as the yeast so this should contribute to the flavour profile too.
Any other suggestions?
cheers&beers
HStB

 

[bakkerman]

I wouldn't crush the star anise, it will give off plenty of flavour. As for the cumquats, maybe slice them in 2, but nothing more.

Have you considered adding cardamom? one pod can give a nice kick.

Good luck!

BM