Jtc2811
Well-Known Member
Hey, everybody, so I am planning on making my own spiced winter warmer in the coming months (it's going to be pretty high gravity, hence my starting now). I decided to do a partial mash, and I have all of the basics taken care of, and it's going to be 5 gal of about 1.075 OG, with somewhere in the neighborhood of 50 IBU.
What I'm wondering about is the process of adding the spiced flavors. I was planning on strong cinnamon and nutmeg notes, with maybe a tiny bit of allspice and star anise. I was also thinking of orange zest for a slightly crisp finish. I know all of this should go into the secondary about 2 weeks before bottling or so, but how much of the spices should I use? I want a distinct but not overwhelming mulled profile, with the slightest hint of the orange.
What I'm wondering about is the process of adding the spiced flavors. I was planning on strong cinnamon and nutmeg notes, with maybe a tiny bit of allspice and star anise. I was also thinking of orange zest for a slightly crisp finish. I know all of this should go into the secondary about 2 weeks before bottling or so, but how much of the spices should I use? I want a distinct but not overwhelming mulled profile, with the slightest hint of the orange.
