wittmania
Well-Known Member
I have an English Brown Ale that I'd like to spice up to make it an interesting winter/Christmas ale. It's not big in ABV like many winter warmers. 4.5% ABV, 22 IBUs (from Fuggles additions at 60 and 30 min.), 19.6 SRM. S-33 yeast.
I'm planning on making a "spice tea" using cinnamon, cardamom (ground, probably), and cloves. It's a 5 gallon batch and I'm planning on adding the tea to the bottling bucket and then priming with brown sugar before bottling.
I'd appreciate any thoughts on how much of each spice I should shoot for, or any other feedback on the idea in general. Thanks!
I'm planning on making a "spice tea" using cinnamon, cardamom (ground, probably), and cloves. It's a 5 gallon batch and I'm planning on adding the tea to the bottling bucket and then priming with brown sugar before bottling.
I'd appreciate any thoughts on how much of each spice I should shoot for, or any other feedback on the idea in general. Thanks!