Juniper berries in a dark beer - Home Brew Forums
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Old 11-20-2009, 08:25 PM   #1
Polifemo
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Oct 2007
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My dad wants a beer with juniper in it. I don't think I want to attempt anything like a sahti, so I was thinking a dark ale. What other ingredients would blend well with juniper berries? How should I hop it? When should I add the berries? Any suggestions would be appreciated!



 
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Old 11-21-2009, 02:06 AM   #2
risk
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Nov 2009
denver
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maybe make a dark tea out of the berries and add to either primary or secondary, you could sanitize with star san spray crush and add to secondary. as far as ingredients, maybe just make to style (crystal/munich maybe?)



 
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Old 11-21-2009, 01:55 PM   #3
Polifemo
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Oct 2007
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Thanks, risk. How would you hop it? Should I leave out the aroma hops to let the juniper come through? A clean fermenting yeast as well, perhaps?

 
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Old 11-21-2009, 10:19 PM   #4
risk
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Nov 2009
denver
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check out this thread, i cant vouch for it but its an option.

http://www.homebrewtalk.com/f12/i-ha...ng-use-139775/

If it was me, i might use mt hood, tettenanger or something like that.

 
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Old 11-22-2009, 12:51 AM   #5
imaguitargod
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I just made a Christmas Ale. Threw two crushed Juniper Barries in it....it was enough to make it the most prominent spice....I was saddened. Go light with Juniper.
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Old 11-22-2009, 01:18 AM   #6
s3n8
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Jan 2008
Haymarket VA
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I got some dried juniper berries online, and added several uncrushed to the last few minutes of a juniper ginger amber. Cant taste them at all.

 
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Old 11-22-2009, 02:56 AM   #7
imaguitargod
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Quote:
Originally Posted by s3n8 View Post
I got some dried juniper berries online, and added several uncrushed to the last few minutes of a juniper ginger amber. Cant taste them at all.
Odd. This is my first time using jumiper and when I bottled it today I could totally taste it alot. Maybe it needs a little time to die down. Although I crushed mine and added them and you left them whole.
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Old 11-22-2009, 09:20 PM   #8
Polifemo
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Oct 2007
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Thanks for the ideas... I'll go easy on the juniper but crush them before they go in at flameout. A touch of a delicate aroma hop like Tettnanger at the end sounds good.
Would you all use an estery English yeast or a clean American strain?

 
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Old 11-22-2009, 11:39 PM   #9
imaguitargod
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I used British Ale for mine.
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Old 11-23-2009, 02:06 AM   #10
mitch171
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Sep 2009
Finger Lakes, NY
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Brewery near me made a Double Wit with it. Since it will probably need to age for a while it would be ready for next summer.

http://beeradvocate.com/beer/profile/761/51493



 
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