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8

I'm making one right now with cinnamon sticks, nutmeg shavings, peppercorns, orange zest, and vanilla bean. I actually didn't add any to the boil. Instead I'm making a spice extract (a jar with some vodka and all of the spices thrown in) and I will add at bottling time to about a quarter of my batch. I've heard from some people that adding spices during ...


8

Adding mint during the boil is good, but the problem is that you'll lose a lot of the mint aroma during primary fermentation as the C02 carries it out the airlock. The first thing that comes to mind would be to create a mint extract (soak the mint in vodka) and add that to your secondary. You can, of course, add the mint directly to the secondary, but you ...


4

Ginger works a little bit like hops - if you boil it longer, it adds a different spiciness than if you add it at flameout or in secondary. Boil a couple ounces of ginger on the stove and you can see what I mean. The aromatics tend to leave, but there is a residual heat. I've had success by adding it in stages as if it were a hop - a big dose early, and ...


3

Have you considered making an extract from your mint using vodka? It would give you a lot of control over how minty your stout ends up. When you're ready to bottle you can take a small sample of the beer and add the mint extract until the flavor profile is what you're looking for. Then you just scale the amount up for the whole batch.


2

Treat them like other additives (cardamom, rosehips,etc). You can do either. I will add things at the end of the boil to impart more subtle flavor or if I want it to be more noticeable during the fermentation (similar to when people add oak). I had good success adding a couple of cinnamon stocks during the fermentation. I would treat vanilla bean in ...


1

I use cinnamon sticks for a week in secondary fermentation to great effect. Lightly boil for 10 minutes in minimal water and add if you're worried about contamination. In a 5 gallon batch one stick adds a nice hint in an average ale but will be strong in anything light. Two sticks is for Christmas beer IMO. Vanilla I've used in late boil and during ...


1

I would assume just like in cooking you'd want to break up and grind whole spices a bit anyway to release their oils. Purchase your spices of choice whole then grind what you need for the best effect in the beer. I don't think you'd get as much punch using the spices whole regardless of ratio.


1

The Gingerbread Man Cometh This is my imperial spiced porter. Almost 9% ABV makes it very warming in cold weather. Spiced with ginger, nutmeg and cinnamon. Very good. Ages beautifully.



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