Christmas dark ale

[Badger68]

Hi guys

Im about to make a Christmas beer and im planning on using cloves, nutmeg, orange and cinnamon but to be honest I have no idea on how much to use and when.

Was thinking on adding the spices about 5 days into the fermentation. I will fermenting around the 25l mark (that's metric for all you guys across the pond) so ill let you do the conversions.

Thanks before hand for any help/comments or abuse

Pete

 

[JohnSand]

I generally have used proven recipes with plenty of feedback, especially where I lack experience. I suggest you read the recipe section of HBT and find an average of spiced brews. Take gravity and comments into account. If in doubt, go a bit light, as too much can hurt your brew. Spices will mellow over time, but if you want it this year be careful. You have more options if kegging. You can adjust the flavor in the keg using tinctures. Keep us posted.

 

[Kickass]

I just brewed a 1.056 OG pumpkin spice amber ale, minus the pumpkin. I used 1 Tbsp cinnamon, 1/4 tsp of nutmeg and 1/4 tsp ginger at flameout then1 oz vanilla extract as fermentation was finishing. For me, it was the perfect amount of spice, not too much or too little. A little goes a long way. You can always add more at bottle/kegging.