Creating a Porter with Mull Spices

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OtisLamb

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Hello:

One of the projects that the Home Brew Club I am a member of does is create Holiday or Winter Beers. This year I decided to create a brew for this presentation. My idea is to use a basic Porter recipe (and there are hundreds of them) and adopt it to include mulled spices.

In this discussion, I would like to get anyone's views, comments, recipes, etc., as to what they think of this idea.

I have found numerous recipes for creating mulled spiced wine and/or apple juice, can I just adopt and modify these recipes, usually created for a 750ml wine or 2 gallon apple juice, for an all grain 5 gallon batch?

Here is a list of the spices I have decided to use, indicating the amount(s) for a 5 gallon batch:
Spice Cache (Mull Spices)
2.0​
ozAllspiceberries
14.0​
ozBrown Sugarlight
0.9​
ozCardamonseeds
3.0​
ozCinnamonsticks
2.0​
ozCloveswhole
1.0​
ozGingercrystallized, finely chopped
2.7​
ozLemonpeel, dried
1.0​
ozNutmegwhole (~6)
2.7​
ozOrangepeel, dried
2.7​
ozPeppercornswhole, black
4.0​
ozStar Anisewhole (~27)
Roughly crush the Cinnamon sticks and whole Nutmeg.
Add the remaining spice.

Give me your thoughts.
Also, what suggestions do you have as to when the spice(s) and/or tea and/or tincture should be added to the wort/beer.

Thanks.
 
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