Liquorice syrup in beer

[Nicke Latt]

Hi

I try to post here also, since the thread in All Grain & Partial Mash Brewing did nog get any answers.

Im planning to brew a whole grain stout with Sweet & Salty Liquorice.

The recipe looks like this:

Batch Size: 6 gal (fermentor volume)
16 lb - Pale 2-Row malt
1 lb - Black Malt
0.5 lb - Black Barley

85 g Tettnanger Boil 60 min
15 g Tettnanger Boil 10 min
15 g Tettnanger Boil 0 min

Yeast - Craft Series M42 New World Strong Ale

I plan to put in both salt and sweet liquorice syrup when it is 20 minutes left by the cook.
Anyone who has an idea of how much I will take of each variety to get a tasteful licorice taste?

? tbsp licorice salt boil 20 min.
? tbsp licorice sweet boil 20 min.

 

[universalfrost]

Recipe looks good only tweak I would do is ditch the licorice... seriously that stuff is nasty....

 

[Bubbles2]

I use Licorice Root when making Ginger beer, I start to get a taste at about 1.5" of dried root to 1 gallon at Boil. However I'd prob just dry hop it at 3oz to 5 gal in a sock for a week. See if the flavor is there. You can always Slurry it too. Where you use 3-4oz DME boil in 6-8 oz of water with root 5min, cool, pitch and create a co2 push via yeast waking up for a snack pushing out o2 from opening the lid.

I use salt at bottling sometimes to get the flavor desired, especially when using coffee adjunct. 1/4tsp Himalayan goes a long way