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Old 09-29-2005, 02:13 PM   #1
PeatReek
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Default Spiced stout: need hop recommendations

Hey, I'm trying to make a spiced stout, kind of along the lines of the various spiced ales, but, you know... a stout. I have a pretty decent idea of the spices I'll use, but what kinds (and amounts) of hops should I use to keep it nice and malty? Looking to make a 5-gal batch here if that plays a role in your recommendation.


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Old 09-29-2005, 06:46 PM   #2
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well, what are *u* looking to add? nutmeg? cinnamon?

i dunno, just my opinion but i've yet to find a spiced beer i agree with, but then again, i gave up on em a long time ago *because* i couldnt seem to find one i ever liked.


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Old 09-29-2005, 06:56 PM   #3
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Quote:
Originally Posted by PeatReek
Hey, I'm trying to make a spiced stout, kind of along the lines of the various spiced ales, but, you know... a stout. I have a pretty decent idea of the spices I'll use, but what kinds (and amounts) of hops should I use to keep it nice and malty? Looking to make a 5-gal batch here if that plays a role in your recommendation.


Thanks!

I'd use Fuggles or E.K. Goldings in a stout. Say an ounce for 60 mins to bitter and another .5-1 oz. for aroma at the end.
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Old 09-29-2005, 07:18 PM   #4
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i'd second that motion for the fuggles (only as i have yet to try goldings in one of my stouts)
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Old 09-29-2005, 07:19 PM   #5
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I use secondaries. :p
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I gave Perle a shot in my coffee stout. I'll let you know what I think in about 8 weeks.
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Old 09-30-2005, 03:48 AM   #6
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nugget and willamette

But what spices are you using exactly? Spices as in nutmeg, ginger, etc? Somehow I think these are out of place in a stout but that's just me. I do think spices can go great in the right beer (shipyard's pumpkinhead for example). Frankly, if I were using spices I'd keep the bittering and aroma to a minimum to let the spices shine through. These approach seems to work well.

Now if you're talking about rye or chili peppers then that may be different...


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