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Old 05-19-2009, 11:52 AM   #1
mgo737
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Default Allspice

Brewing a Tripel this weekend and was planning on adding a little Allspice hoping to achieve a bit of the Unibroue spiciness. Not sure La Fin Du Monde has Allspice, but thought I would give it a shot anyway. My questions:

1. Anyone every brew with Allspice? Experience?
2. How much to add?
3. When to add it?
4. Any other suggestions for a La Fin Du Monde clone?
5. Ground spice or whole berries?

As always, thanks!


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Old 05-19-2009, 12:09 PM   #2
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I'd stick with coarsley crushed Grains of Paradise, coriander and sweet or bitter orange. Add with 10 minutes remaining in boil. Start with .1/.2 oz of coriander/GOP and .25/.3 of orange. You can always add to secondary if this is not enough. It's really about the Belgian yeast not the spices. Just a hint makes for a nice Tripel. Check out my drop down for some reference...


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Old 05-19-2009, 01:44 PM   #3
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Thanks for the reply. My only concern is that I do not want this beer to taste like a Belgian Wit and I fear the coriander and orange will do that. Did you not find that to be the case in your recipe?
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Old 05-19-2009, 04:00 PM   #4
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Well most the spice should come from yeast and temperature control.

But that dose not answer the question. This is what I would do:

Make a tea with some water and some allspice berries. Crush a few and boil for two minutes in water to simulate a late addition. Let this cool then sip a little, then a big gulp then sip and swirl and spit. This should give you an idea of what the process will add to a beer.

You could also buy a clean example of triple, maybe something accessible like New Belgium. Chill the bottle (to retain CO2). Get your capper ready and some bottle caps. Add a crushed berry or two to a bottle, recap and let set warm for a week. Then chill this down and sample. This will give you an approximation of what you should expect from a "dry" addition of the berries.

If you go with the dry idea and you are worried about sanitation, just crush your addition and let set in a tine splash of starsan solution. Or a soak in some vodka for a day or two.

There are other techniques, you could make a tincture or extract, but that is getting complicated.

Sorry I don't have better suggestions or actual reference info, but I have never done this. So all I can offer are my techniques for experimenting with additions.


I wouldn't grind the spice, but rather crush them coarsely between two hard surfaces. That is what I do for Allspice when I cook with it.

Reason: spelling
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Old 05-20-2009, 03:43 AM   #5
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It won't taste anything like a wit if you use a Trappist yeast...
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Old 05-20-2009, 05:10 PM   #6
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good point. Any preference for the bitter vs sweet orange peel? Thanks for the help, btw!


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