Originally Posted by PanzerBanana
You can't interchange licorice and anise. Actual licorice root doesn't really taste like "licorice". what people recognize as "licorice" flavor comes from anise and/or fennel. If you haven't used licorice root before, you can use it to add a lingering sweetness.
Add it to or make a tea with it so you can see. It's weird because it tends to be sweet after you swallow, unless you hold in your mouth for a few seconds. It's just not immediately sweet.
Yea I was planning on making some teas out of those ingredients and maybe a few more and see what flavor would go best with my ancient ale (with just hops it seemed a tad bland)
As for the recipe request, here it is:
5# Light DME
2# Clover Honey (I might down this to 1# next time, offered little to no flavor after it fermented out)
0.5# Victory Malts
0.5# Flaked Wheat
~0.5# of Rye Bread (double baked to dry it out)
1# Smoked Pale Malt (smoked over mesquite, will use applewood next time)
Added 1# of chopped dried dates to primary 1wk after pitching yeast.
Pitched Belgian Trappist Yeast as that made the most sense to me.
It's more an Ancient Hebrew beer as was the description but the time period seemed correct to be called "Medieval"
The original recipe was All-Grain, had a lot more Rye bread in the mash and used spontaneous fermentation from crushed fresh dates. No hops were called for in the original recipe but I used:
1oz of Kent Goldings @ 60mins
1oz of Saaz @ 30
Definitely tasted like no other beer i've tried (for sure not a beer for everyone) but I felt it was missing some type of herby or spicy flavor that the hops just weren't providing.