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Spice Beer Recipe
I got a recipe for a spice beer, and it asks to add half a teaspoon of allspice, half a teaspoon of nutmeg, and 0.75 teaspoon of cinnamon.
Is this enough? I thought that a spice beer would require more spices than that. So... what do you think?
Cheers,
Firstly, I have never made a spiced beer so that's how much you should trust my advice.
But, I've just had a quick look in Radical Brewing and it sounds like those amounts are about right. Mosher uses 1tsp cinnamon in one recipe along with 1/4tsp allspice. He also says nutmeg is very potent.
So if anything, you could use a little less but I'd guest mate it'd be ok as is. Like to know how it turns out.
Good Luck!!
Hey conner,
Made a batch with nutmeg in it. 1/2 tsp of nutmeg was too much for about the first 3 months. Take it easy with nutmeg, just like Mosher sees.
If U make a beer with coriander seed though', I'd suggest more is better. I usually just belt the seeds with a meat mallet and then chuck 'em in the boil.
Nutmeg is definitely going to be a potent mix and will effect the taste pretty heavily. As far as AllSpice is concerned, I would also go light on that. AllSpice is very salty...
I know cinnamon can be very over powering in just about anything you use it in, you can even put in in places during the summer to burn up ants and other small insects.
Still learning about brewing, but cooking I know about, (which is one reason I want to brew)
And you have to be careful with cinnamon.
I even use it in chilli, justa touch, if you use a stick you don't leave it in the pot for more then a few seconds.
Just my .02
sorry.
Marv.
Leave the all spice out of it and it sounds prety good.
Would you care to share the recipe?
Or is asking that a no-no?
I want to birth a spice brew for myself and that might be a good place to start.Depending on what style it is.
Going to look at equipment this weekend, can't wait.
Marv.
The rule with spices is less is more. Meaning you can always go back and add more spice, but you can't go back in time to remove it. A little spice goes a long way. In my pumpkin beer I used pumpkin pie spice, which is essentially what you are doing (minus the clove), only you are using the individual spices. I used a total of 1 tbsp of spice, but since it was pumpkin pie spice I forget the exact ratios of spices, but what you have sounds about right. If after you rack the beer to secondary and let it clear a bit more and you don't think there is enough spice, just add a vodka spice infusion, but go easy.
DT
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