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Old 10-20-2010, 11:56 AM   #1
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I want to use a little bit of nutmeg and cinnamon. Right now I'm just brewing with extract kits and I'm leaning towards doing a pale ale. Does anyone have any suggestions as to what style would be best for using nutmeg and cinnamon?


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Old 10-20-2010, 12:17 PM   #2
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I would go with a lightly hopped brown ale. Randy Mosher has a recipe for a Gingerbread ale where he adds cinnamon, ginger, all spice, and clove.

http://www.homebrewtalk.com/f14/rand...recipe-191657/


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Old 10-20-2010, 12:23 PM   #3
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definately need some crystal and a good amount of residual sweetness to balance the spice. I don't think a pale ale grain bill would be a good fit for a cinnamon and nutmeg beer.

You need the sweetness to balance the spice. Taste some ground cinnamon by itself for an idea as to how it would taste in a dry beer like a pale ale.

I believe this is why most spice beers are on the darker side and have a decent O.G. but could be wrong.
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Old 10-20-2010, 12:38 PM   #4
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I am NOT a chief recipe maker but I CAN help you brainstorm a little.

I read you were leaning to a pale but you may want to conciser a wheat beer with your spices and maybe a fruit flavor like orange zest or cranberries.

There is also a pumpkin spice beer, that is popular this time of year. May be a bit "off" for x-mas time though.

A spiced pale would be interesting but it may be more odd than anything else. I would pick a low AA REALLY clean hops to use like Glacier or a small amount of Warrior. So you do not have an odd hop vs. spice war going on but that is me. On this note I see LOTS of threads on "Winter warmers" these are high gravity and high ABV brews. Some are spiced. These may be able to be done as a pale.

Well, I am out for now. when you have more ideas post back. Also, if you do decide to make an experimental batch post it and how it turns out!

GL.
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Old 10-20-2010, 12:55 PM   #5
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If the gravity is a bit high, I would probably brew this soon and make sure you keep the temps a little low. Otherwise, this might not be all that drinkable by Christmas.

 
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Old 10-20-2010, 01:18 PM   #6
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Judging by what people have responded with I should do a higher gravity brown ale. I'm not opposed to this by any means and actually prefer brown ales to pale ales.

Does anyone see a problem with a higher ABV brown ale with cinnamon and nutmeg?
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Old 10-20-2010, 01:20 PM   #7
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Have you thought about taking that oatmeal stout in your sig there and maybe de-hopping it a bit and using that? Like a spiced porter. Too many hops will quickly cover up and/or clash with spices. If not, a sweet-ish amber or brown would be the way to go.
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Old 10-20-2010, 01:28 PM   #8
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Quote:
Originally Posted by SkinnyShamrock View Post
Have you thought about taking that oatmeal stout in your sig there and maybe de-hopping it a bit and using that? Like a spiced porter. Too many hops will quickly cover up and/or clash with spices. If not, a sweet-ish amber or brown would be the way to go.
I haven't, but that's not a bad idea. I'd prefer brewing something I haven't previously done though.
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Old 10-21-2010, 12:24 AM   #9
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I do a Baltic Porter. I have it fermenting now. I spice it with ginger, clove and cinnamon. It's 9%. I call it "The Gingerbread Man Cometh"
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Old 10-21-2010, 01:31 AM   #10
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I am a Barley Wine for XMas guy.

But for you I think the moderately strong Brown will go well with your spices. Maybe 1.060-1.070.



 
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