Ss Brewtech’s Biggest Baddest Holiday Giveaway Ever!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Guidelines to Brewing with Clove
Thread Tools
Old 10-08-2012, 05:41 AM   #1
Feedback Score: 0 reviews
Join Date: Oct 2012
Location: Green Bay, Wisconsin
Posts: 26
Liked 2 Times on 2 Posts
Likes Given: 1

Default Guidelines to Brewing with Clove

Hello Brewers,

I am looking to brew a Christmas Ale (not necessarily in time for this year's holidays, so aging is not an issue) and plan to base it on a combination of recipes already posted on HBT - a nice heavy, malty brown ale to porter style beer with vanilla bean, cinnamon, and maybe some nutmeg. However I would really like to incorporate clove into this beer. I very much associate the pleasant smell of clove with the holidays and would love to add this aroma to the beer. I would imagine this ingredient would need to be used in small doses and probably added at the very end of the boil as to not impart too much flavor and just boquet. I have seen many complaints of clove flavors in beer, however I have also heard great things about beers brewed with clove. Have any of you used clove successfully and what guidelines do you recommend for success with this additive?

Thanks much!

mcleanmj is offline
Reply With Quote
Old 10-08-2012, 05:54 AM   #2
Feedback Score: 0 reviews
Join Date: Feb 2011
Location: Northwest Indiana/Chicago
Posts: 519
Liked 29 Times on 23 Posts
Likes Given: 1


I added clove to a brown last year for christmas, 3 whole cloves, threw them in the boil with 5 min to go with some honey and cinnamon sticks. They got dumped into the primary fermenter too. WAAAY too much clove, I suggest 1 or maybe 2 cloves boiled for 5 min, but then removed before cooling. I added more cinnamon at bottling hoping to counteract the clove, but it wasn't enough. It was undrinkable at a month, by month 4 if you could get past the fact that your mouth and throat went numb while drinking it, it wasn't bad. Now, 10 months down the line, its pretty tasty, just wishing it still had the other spice flavors there.

So take it easy, you can always boil some more and make a tincture to add later if you feel its lacking, easy to put in, impossible to take out.

Small homebrew facebook group for trading, advice, and general bragging. PM me if you join-
One gallon brewing blog
JollyIsTheRoger is offline
Reply With Quote
Old 10-08-2012, 02:57 PM   #3
Feedback Score: 0 reviews
Join Date: Jan 2011
Location: Sierra, Nevada
Posts: 4,020
Liked 428 Times on 344 Posts
Likes Given: 72


You could probably omit real clove altogether. There are a couple yeast varietals out there which can lend heavy clove notes depending on the temperatures at which they are allowed to ferment. WLP 380 & 566 come to mind.

Otherwise, I recommend making a separate, concentrated spice tea... tasting it and using it accordingly to adjust the flavor of your wort at flameout.
bobbrews is offline
Reply With Quote
Old 10-08-2012, 04:00 PM   #4
BJCP ID: F0838
Feedback Score: 1 reviews
TopherM's Avatar
Join Date: Mar 2011
Location: St. Petersburg, FL
Posts: 3,959
Liked 443 Times on 349 Posts
Likes Given: 23


I have seen many complaints of clove flavors in beer, however I have also heard great things about beers brewed with clove.
When brewers talk about clove flavors, they typically aren't talking about actual cloves, they are talking about a common phenol flavor/off flavor that most yeasts give off at certain temperatures. These phenols are desireable in some styles, especially wheats and weizens, but very undesireable in most other styles.

Like the last poster said, if you just want a subtle clove flavor, there are yeast strains designed so that they will produce clove flavors at lower fermentation temps, like WLP380, WLP566, and Wyeast 3068. One of those yeasts coupled with a dryhop of 1-2 cloves would give you much more control over what you are trying to accomplish.
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!
TopherM is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Malty Clove Hefeweizen julioardz Recipes/Ingredients 2 05-29-2012 03:10 PM
Does that clove flavor mellow with time? BierMuncher Recipes/Ingredients 9 02-22-2012 04:05 AM
Spicy, rustic, not to dry, easy on the banana and clove TwoGunz Recipes/Ingredients 2 10-16-2011 01:29 PM
thoughts on chocolate clove pepper porter? Cascadegan Recipes/Ingredients 10 06-01-2011 02:15 AM
Orange Clove Beer for Fall - recipe help needed MarcJWaters Recipes/Ingredients 10 10-18-2010 08:41 PM

Forum Jump

Newest Threads