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"Tyler" wrote: Yeast:WLP001 Spices I have at my disposal:cinnamonaniseblack peppergingercorrianderorange peellemon peelrosemarycoriandercocoa powderfennelclovesmintmolassescardamomvanillahoney
"Tyler" wrote: Another guy on another forum suggested I make a spice tea beforehand, which is what will go into the mash, to get a better sense of what's going in. Have you tried this before?Why would you put the cocoa powder in secondary and not in the boiling mash?
"gordsellar" wrote: ...yeah, I will never, ever add cocoa powder to secondary again. I did it with the more recent of my attempted chocolate beers, and the result was very, well... unfortunate is one word I can use. Some bottles had globs of the powder, others were spraying like mad... it was a bad, bad experience for all of us, and I still have bottles sitting that I'm reticent to open. Which is too bad, considering it tasted okay, actually.
Did you mix it up before putting it in the secondary or did you just add powder?
So this is a lot to take in at once. Most likely this brew will turn out 'decent' only to inspire me to make a better brew next time. But nevertheless I will try to work through my naivety as best I can before making it--tomorrow.
I think what I'll do is make and ferment the wort with out spices (I'll add molasses and possibly caramelized wort while boiling).
Then add the spices before bottling. Now if I've understood what's been said to me I should make a vodka(alcohol) extracted spice tea. Right now I'm thinking something like this:Anise 1Cinnamon .6Vanilla extract .4Black Pepper .65 Nutmeg .5Fresh orange peels .some (could I orange juice?)
Going into my original mash bill will also be about .2kg molasses, and 1-2 cups of caramelized wort (is this enough?).
I'm also considering blackberry, prune, grape, or cherry juice or fruit. Should these go into the boiling wort or secondary?
One more thing... oats?
Thanks for everyone's time and attention here, I have high hopes for this beer!
"Tyler" wrote: Ok,so, I've decided to add orange peel and vanilla extract at the end of my wort boiling. The vanilla because I figure it's already extracted so.... put it in. And the orange peel because it's hard to measure so I figure I'll put it in and roll forward. The other ingredients (anise, black pepper, nutmeg, and cloves added but cinnamon dropped) I'll make a tea.
I'm still trying to figure out if I should make an alcohol based tea extract or just a regular old water based tea. It matters because if I do alcohol I'll add it at bottling or during secondary. If it's water based I'll add it after boiling. I suppose when I add it will affect it's intensity and boldness (time in the secondary seems to mellow flavors). But before I decide that I need to figure out how much spice to put in! For example, is 28 grams of anise enough for 20 liters? Or is 20 grams of cloves enough? I don't really have any reference point. I guess I could tea-brew it all up and add as desired but if anyone has experience here lend it to me now.
I went to homeplus today to look for fruit or fruit juice additives. I came out with a large bottle of POM pomegranate juice. I decided on pomegranate over the others because it's more tart. I have a feeling that adding juice might make the beer a bit too sweet for my palate (plus the girlfriend wanted pomegranate) and the tartness would help offset that.
About mash temperatures... I know that a higher temp produces more unfermentables resulting in a sweeter beer and mashing at a lower temperature makes a dryer maltier beer. What range is most often used for a dark beer? Does anyone have experience with this especially in relation to spiced beers? I'm afraid that if I mash at a high temp the malt sweetness will compete with the fruit juice. But at a lower temp the dry maltiness might not compliment the spices.
Anyone who's monitored this thread is welcomed to try my beer when it's done, of course!
"Tyler" wrote: But before I decide that I need to figure out how much spice to put in! For example, is 28 grams of anise enough for 20 liters? Or is 20 grams of cloves enough? I don't really have any reference point. I guess I could tea-brew it all up and add as desired but if anyone has experience here lend it to me now.