Holiday spiced beer

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

enricocoron

Well-Known Member
Joined
Mar 25, 2011
Messages
179
Reaction score
6
Location
san diego
I'm fermenting a holiday lager right now...pretty basic southern german recipe

11lbs. of german pilsener two row
1.5 lbs. of munich 10
.5 lbs aromatic
.5 lbs. biscuit

2 liter starter white labs southern german lager

1 oz. northern brewer at 60
1 0z. german hallertaeur 15

I'm going to prepare a spicy tea by soaking cinamon sticks, cloves, and nutmeg in a spirit. Ive seen people use vodka but what about brandy? nutmeg is good with brandy in egg nog. I'm also going to drop hop a half oz. of simcoe when I add the spirit spice extract.


I was also thinking of using Flor de Cana rum from Nicaragua, cinnamon and rum sound good together dont they?

OG was 1.067 so it's pretty strong for a lager.

Question is, how much of each spice to add and to how much brandy?
 

barrooze

Well-Known Member
Joined
Jan 4, 2009
Messages
2,359
Reaction score
148
Location
Pearland
Look for the thread for Thunderstruck pumpkin ale (I think that's what it was called). There's a ratio for spices in that recipe. My suggestion is to make the tea fairly strong and add it to the fermented beer slowly so you don't over do it. Taste it often. It's easy to add more of the spice to the beer, it's harder to take it out.
 
Top