Toasting Spices

[Bassaholic]

I am designing a recipe for a Thai flavor inspired Blonde Ale and I was interested to see if anyone has tried toasting spices before they add them to the boil. I do this often while cooking to enhance the flavors, so I figured the same concept would apply to beer. I am planning on using fresh lemongrass and maybe some coriander, as well as kaffir lime leaves and ginger which I will not toast. If anyone has any experience with this in the past please let me know how it turned out.

 

[Tamarlane]

I make a "jerk" beer with allspice, cinnamon, cloves, and dried chilis and have gotten the best results from toasting, boiling briefly on the stove, soaking in rum, and adding to the secondary. Pics and more details below.

http://knowledgeandpraxis.wordpress...to-the-mighty-scotch-bonnet-part-2-jerk-beer/