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Home Brew Forums > Home Brewing Beer > General Techniques > Spice additions. End of boil? Rack to secondary?
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Old 06-18-2009, 04:54 PM   #1
Shinglejohn
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Default Spice additions. End of boil? Rack to secondary?

Im trying to brew something similar to Great Lakes Christmas Ale. On the page it says it is spiced with cinnoman and ginger. When should i add these?

I did the brew already last year, it turned out good, but not quite what i was looking for. Much too bitter, so i adjusted the hops. It also did not have enough spice flavor when i added it in the last 5 minutes of the boil.

Here is the adjusted recipe:

Type: Partial Mash
Date: 2/8/2009
Batch Size: 5.00 gal
Brewer:
Boil Size: 4.08 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (5 Gallon)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes: its excellent, but too bitter. I adjusted the hops, next batch will rule.

Ingredients

Amount Item Type % or IBU
3.00 lb Dark Dry Extract (17.5 SRM) Dry Extract 25.80 %
4.25 lb Pale Malt (2 Row) US (2.0 SRM) Grain 36.54 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.60 %
1.00 lb Wheat Malt, Ger (2.0 SRM) Grain 8.60 %
0.50 lb Special Roast (50.0 SRM) Grain 4.30 %
0.13 lb Roasted Barley (300.0 SRM) Grain 1.12 %
1.75 oz Cascade [6.30 %] (60 min) Hops 28.6 IBU
0.75 oz Cascade [6.30 %] (30 min) Hops 9.4 IBU
0.50 oz Cascade [6.30 %] (5 min) Hops 1.6 IBU
0.50 tsp Irish Moss (Boil 15.0 min) Misc
1.00 oz Ginger Root (Boil 5.0 min) Misc
1.00 tsp nutmeg (Boil 5.0 min) Misc
1.50 tsp Cinnamon Stick (Boil 5.0 min) Misc
1.75 lb Honey (1.0 SRM) Sugar 15.05 %
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale



Beer Profile

Est Original Gravity: 1.075 SG
Measured Original Gravity: 1.075 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 7.52 % Actual Alcohol by Vol: 7.46 %
Bitterness: 39.7 IBU Calories: 342 cal/pint
Est Color: 18.0 SRM Color: Color


Mash Profile

Mash Name: Double Infusion, Full Body Total Grain Weight: 6.88 lb
Sparge Water: 1.20 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Double Infusion, Full Body Step Time Name Description Step Temp
30 min Protein Rest Add 6.19 qt of water at 133.3 F 122.0 F
30 min Saccrification Add 5.50 qt of water at 208.3 F 158.0 F
10 min Mash Out Add 4.13 qt of water at 200.1 F 168.0 F



Any Suggestions? I want to make this in August and allow it to age in the dungeon until the season comes along( with a few tastes along the way)

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Old 06-18-2009, 04:55 PM   #2
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P.s. I added nutmeg to the recipe, which came out nicely in the flavor.

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Old 06-18-2009, 06:00 PM   #3
chode720
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Usually spices are added anywhere from the last 15 minutes to even add at flameout. I usually add them with 5 minutes left. Enough time to kill and nasties that could be on them, but not enough to boil off the flavors.

My thoughts to increase the flavor is to increase the spices . Or you can cut back in the IBU's, which you said you are already doing. The hop bitterness will overpower the spice flavors. With fruit and spice beers its generally a good idea to keep the IBUs low so they dont overpower the fruit/spice flavor

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Old 01-17-2010, 05:25 PM   #4
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Default Be careful when using a lot of ground spices.

I made a pumpkin porter using a close copy of the spice recipe from Yuri Rage's Thunderstruck Pumpkin Ale (second post), but I failed to notice that his recipe was for 15 gallons. So I basically used triple the spices.

While I was racking to bottles, I started capping, and I noticed that the bottles seemed a bit heavy. I thought that maybe there was some pumpkin matter that was floating around, but I didn't see any. There is always some liquid left in the bottling bucket, so I poured it into my glass. When I got down to the end of the glass, the last sip was very thick and sludgey. It reminded me of when I made a spice infusion with vodka. The spices did not disolve and left sludge at the bottom of the jar.

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