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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 ...


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 ...


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 ...


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.


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 ...


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 ...


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.


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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