Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Clove bomb
Reply
 
Thread Tools
Old 11-12-2013, 04:43 PM   #1
jro238
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Memphis, Tennessee
Posts: 539
Liked 48 Times on 44 Posts
Likes Given: 8

Default Clove bomb

Hey all,

So I brewed up a AG pumpkin ale about 3 weeks ago and just got it pretty decently carbed up in the keg. Good god it is a friggin clove bomb. I haven't brewed too much with spices and haven't ever had this kind of problem. The beer is still relatively young; how much can I expect this clove to fade with time? Any other suggestions to make this a bit more drinkable?

8lb 2row pale
1lb 60L crystal
1lb munich 2
8oz flaked barley
8oz brown sugar
~4lb roasted canned pumpkin

Mash @ 154 for 60 min (dropped to 153). Get a ridiculously stuck/slow sparge (batch) so mix sparge water with part of the mash and lauter over like 2 hrs.

60 min boil.

spices @ flameout
1tbsp cinnamon
1tbsp nutmeg
1 tsp allspice
.5 tsp clove

Pitch US-05 (rehydrated) @ 71F and cooled to 68 overnight
Held fermentation temp between 67-69 for 14 days, racked to keg on day 14 and carbed for 6 days. Treated with gelatin after 3 days in keg for 3 days to clear.
OG: 1.052
FG: 1.009


__________________
My GE 7.0 cu.ft. Keezer Build: http://www.homebrewtalk.com/f51/my-h...-build-327739/
jro238 is offline
 
Reply With Quote
Old 11-12-2013, 05:00 PM   #2
ColoHox
Compulsive Hand Washer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
ColoHox's Avatar
Recipes 
 
Join Date: Oct 2011
Location: Fort Collins, CO
Posts: 1,652
Liked 299 Times on 220 Posts
Likes Given: 399

Default

Don't expect it to fade much. This is why I choose not to spice during/after the boil.

I usually spice in secondary or late primary, with half the amount I have selected. After a week or so I taste it again and add more if necessary. I have had too many over-spiced beers that I am very careful about it now.

With that ABV and some more conditioning time, the flavors will blend more and the clove may become less apparent. Guess you'll just have to wait and see. Blending the beer with an unspiced batch is another option.


__________________
Bacteria are the only culture some people have.
ColoHox is offline
 
Reply With Quote
Old 11-12-2013, 05:10 PM   #3
andysim
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
andysim's Avatar
Recipes 
 
Join Date: Mar 2009
Location: Clayton, NC
Posts: 660
Liked 33 Times on 27 Posts
Likes Given: 44

Default

1/2 tsp of ground clove or whole cloves?
__________________
Trip Queens Brewery
Clayton, NC
Brewing better than average beer since February 2009


Primary - Air
Secondary - Blood Orange Hefe
Oak Rum Barrel - Sour Saison #2
Bottles: Sour #1
Kegged - Gumball Head Clone, Joco Choco Ringer Brown Ale, 1/4 Nut Notty Brown Ale 1 empty :(
andysim is offline
 
Reply With Quote
Old 11-12-2013, 05:56 PM   #4
jro238
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Memphis, Tennessee
Posts: 539
Liked 48 Times on 44 Posts
Likes Given: 8

Default

Quote:
Originally Posted by andysim View Post
1/2 tsp of ground clove or whole cloves?
All of the spices were ground.
__________________
My GE 7.0 cu.ft. Keezer Build: http://www.homebrewtalk.com/f51/my-h...-build-327739/
jro238 is offline
 
Reply With Quote
Old 11-12-2013, 07:23 PM   #5
ColoHox
Compulsive Hand Washer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
ColoHox's Avatar
Recipes 
 
Join Date: Oct 2011
Location: Fort Collins, CO
Posts: 1,652
Liked 299 Times on 220 Posts
Likes Given: 399

Default

I have only ever used 2 whole cloves. Even then, it seems overpowering.
__________________
Bacteria are the only culture some people have.
ColoHox is offline
 
Reply With Quote
Old 11-20-2013, 05:17 AM   #6
jro238
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Memphis, Tennessee
Posts: 539
Liked 48 Times on 44 Posts
Likes Given: 8

Default

Well good news for anyone who cares

Turns out that all of the clove I was tasting was in fact just the spice that had sunk to the bottom of the keg (even after I had tossed the first pint or two of sediment). It is still *slightly* too clovey, but still very very drinkable and pretty damn good

I think i'll probably decrease my next batch from .5tsp to .25 tsp then add as I taste after fermentation.
__________________
My GE 7.0 cu.ft. Keezer Build: http://www.homebrewtalk.com/f51/my-h...-build-327739/
jro238 is offline
 
Reply With Quote
Old 11-20-2013, 05:30 AM   #7
Gixxer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Columbia, SC
Posts: 968
Liked 126 Times on 105 Posts
Likes Given: 150

Default

Glad that worked out for you... I am fairly sensitive to too much clove, I learned after my first batch of pumpkin ale, made my tongue numb. That, and Weyerbacher pumpkin has too much clove for my tastes. I use less than .25 tsp in 5gl


__________________
Drinking Fat Tire Clone
Carbing/Aging Westy 12(new world), Chocolate stout V2, Pumpkin Ale V2.5 (1st batch 2014)
In the bucket Pumpkin Ale V2.5 (2nd batch 2014), Kinda Double Bastard
On Deck The Kaiser, Blue Moon, oatmeal porter
Gixxer is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Too much clove moxie All Grain & Partial Mash Brewing 11 10-22-2010 01:11 AM
Bottle Bomb plus clove off-taste RKrizman Beginners Beer Brewing Forum 5 03-31-2009 05:33 PM
Too much clove zadig39 Mead Forum 3 02-20-2009 01:30 AM
Too much clove? pintocb Beginners Beer Brewing Forum 1 09-25-2008 03:17 AM
too much clove pedalbiker All Grain & Partial Mash Brewing 3 11-02-2007 06:22 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS