Hot answers tagged spices
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 ...
I add fresh ginger the last 5 min. of the boil. I've been pleased with the results.
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.
Honestly, I normally just add coriander in the last 5-10 minutes of the boil. I usually crack it. Most of it will simply precipitate to the bottom. By the time you are done transferring from the boil pot and then out of the primary those bits are gone. That's been my experience anyway.
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 ...
Their are 3 ways to do do this that will yield good results: Cold brew the tea and add it to primary or secondary Add the Rooibos during flame-out Add the Rooibos to the boil We highly suggest the first method, as this will preserve most of the distinct aroma and flavor you mentioned. If brewing a 5 gallon batch of beer, we suggest the addition of 1/2 ...
Go with the tea. You'll extract the flavor and sanitize the chamomile.
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.
I'd like to sip a nice warming barleywine or high gravity chocolate stout.
I used fresh cut basil (a whole bouquet with flowers) at the end of the boil. I expected the hot flavor of the basil to come though (like eating a basil leaf). Instead I got a wonderful Christmasy flavor like the anchor steam Christmas beer.
I generally add spices at the last 5 mins of the boil for ground spices. I'd say 15 mins is fine for most whole spices. Did you add a whole, unpeeled orange into your wort?
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