Holiday ale spice added too early?

[Hollysbt]

Hi all . New brewer here. So far I've done about 5 assorted extract kits. Brewers best etc. They have all turned out well. Today I did their holiday ale kit. I misread the instructions and added the "spice pack" at the start with my grains to steep. I was not supposed to add it until the last 15 mins of boil with some hops. From what I've read, since they were heated for so long, does that mean they won't uktimately add much flavor to the finished beer?

Is there something I can do to salvage it if that is the case like some additions to the fermenter? I was really hoping for a good spices holiday flavor as this was going to be gifts got christmas.

Any thoughts would be greatly appreciated!!

 

[eatmorefrogs]

Salvage? First of all, it's not going to be bad. That makes salvage a strong word.

But if your concern is that the spices won't come through, you have options. I'm not sure what spices are included in that kit, but you can always toss in pumpkin pie spice, cinnamon, vanilla, and nutmeg.

IMO about 1-3 tsp per 5 gallons is about right.

 

[Hollysbt]

Yeah, salvage was probably the wrong word. Anyway, are you suggesting 1-3 tsp each of nut Meg, cinnamon, etc? Or a mixture of spices totaling that quantity? Should I throw it it now before fermentation has started?

 

[paperairplane]

Let it go first - I made a milk stout last year and ended up with too much cinnamon. I've oaked it and let it age almost a year and I still hate it. Too much spice is almost unfixable. Too little is easy.

 

[sloanfamilydsm]

A lot of times I will add the spices to the bottling bucket IF it needs more "spice" flavoring.
Add spices directly to bottling bucket or make a tincture w/ vodka n spices if sanitation is a concern

 

[eatmorefrogs]

1-3 tsp total. Personally I'd usually add those spices right at (or close to) flame out, so I would anticipate them coming in strong when you ninja-add them to your fermenter.

If you don't have any particular direction in mind and you're looking for general "holiday spice" give that 1 tsp pumpkin pie spice, 1/2 tsp nutmeg, and 1/2 tsp cinnamon. If you rack into a racking bucket before you bottle, toss in maybe 1 tbsp of vanilla extract in the bottom of the bottling bucket before you rack into it.

IMO pumpkin pie spice is the secret go-to for that pow-pow-christmas-in-your-mouth taste. I know the name implies more of a thanksgiving or halloween, but it has serious christmas spice impact.

Unrelated but related: This recipe is my favorite. This recipe has spices that attack your mouth from all directions (in a good, but interesting way.)

 

[Hollysbt]

Sounds great! Thanks for the quick responses! I guess I'll let it go in the fermenter for a few weeks and taste it. If I want more spice, I'll add it at the above recommended quantities to the bottling bucket before I rack to it and bottle it. Then just see what happens I guess!

 

[feinbera]

The beauty of adding tinctures to the bottling bucket is, you can add a little, taste, see if it's enough, and if not, add a little more, etc, until you get it where you want it.

 

[Brewmex41]

I just kegged a holiday spice ale this morning. I added nutmeg, allspice, cinnamon and cloves to the boil. When I took the FG reading, I thought it had a decent spice aroma and flavor, but not enough, so I added a half teaspoon each (except the cinnamon, i added another whole stick) to some vodka for a couple hours then tossed the whole thing it. I had a sample of the brew just a little while ago and it is fantastic!

So, I guess ny advice is let the beer ferment and age a little bit, then when you take your FG sample, smell and taste it, and if it needs more spices then add them, otherwise keg/bottle as usual.

 

[MyCarHasAbs]

Let it go first - I made a milk stout last year and ended up with too much cinnamon. I've oaked it and let it age almost a year and I still hate it. Too much spice is almost unfixable. Too little is easy.

I second that. I added a whole sprig of rosemary to an IPA. I would not repeat that recipe unless it was a sprinkle of rosemary. Damn that was pungent!! Be careful with spices and seasonings.

 

[Hollysbt]

So as clarification, a tincture is just the spices soaked in vodka first? What is the advantage of that versus just putting the spices directly into the beer?

 

[paperairplane]

So as clarification, a tincture is just the spices soaked in vodka first? What is the advantage of that versus just putting the spices directly into the beer?

The alcohol in the vodka will pull a lot of flavor out. Not really an advantage, just a different method.

Soaking vanilla bean in vodka is essentially making vanilla extract.

 

[Hollysbt]

The alcohol in the vodka will pull a lot of flavor out. Not really an advantage, just a different method.

Soaking vanilla bean in vodka is essentially making vanilla extract.

So after researching, I can't find much info on the "tincture" process. Some pros and some cons. Is there a contamination concern just adding the spices to the bottle bucket like some have suggested?

I've also read that the vodka can sometimes make it so you have to condition longer to get rid of that taste.

I understand that soaking vanilla in vodka draws out the flavor, but do I really need to soak pumpkin pie spice, or ground spices ?

 

[paperairplane]

...
I understand that soaking vanilla in vodka draws out the flavor, but do I really need to soak pumpkin pie spice, or ground spices ?

I would not be particularly concerned about it. But I tend to RDWHAHB about most things...

(I am sure someone will be along shortly to tell you doing this will result in solar flares, bottle bombs and constipation, YMMV)