Pale Ales and Such
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- Joined
- Mar 7, 2021
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I’m going to brew a 3-gallon Christmas Ale and I’m not sure what to do in regards to cinnamon sticks and diced ginger root.
Should I add the spices into the boil, if so, when?
info I’ve found online tells me I can possibly add everything at 10 minutes left on the boil. Some say at flame out, I even found info where people don’t use cinnamon sticks until a secondary transfer.
what works best?
im doing a 3 gallon version of northern brewers “superior Christmas ale” and their 5 gallon recipe has the user adding the ginger and cinnamon for the entire 60 minute boil but I read that cinnamon sticks can add tannins…so what works best?
should I just use cinnamon powder rather than sticks? What about the ginger root?
Should I add the spices into the boil, if so, when?
info I’ve found online tells me I can possibly add everything at 10 minutes left on the boil. Some say at flame out, I even found info where people don’t use cinnamon sticks until a secondary transfer.
what works best?
im doing a 3 gallon version of northern brewers “superior Christmas ale” and their 5 gallon recipe has the user adding the ginger and cinnamon for the entire 60 minute boil but I read that cinnamon sticks can add tannins…so what works best?
should I just use cinnamon powder rather than sticks? What about the ginger root?