Spice Beer Recipe

[peas_and_corn]

I got a recipe for a spice beer, and it asks to add half a teaspoon of allspice, half a teaspoon of nutmeg, and 0.75 teaspoon of cinnamon.

Is this enough? I thought that a spice beer would require more spices than that. So... what do you think?

Cheers,

Dave

ps I think this is the right forum; someone move it if it's not

 

[Stuster]

Dave

It'd probably help if you posted the recipe. How much spice to add will depend to some extent on what else is in the beer, how strong it is, how dark it is etc. Anyway, if it's a nice recipe, others may want to try it. :chug:

 

[peas_and_corn]

I'm away from my home computer (so might be a little innaccurate), but it has:

1.5kg LLME
2.5kg pale malt
150g caramalt
150g crystal
150g another dark grain (can't remember which)
then the spices

I think there might be a little more caramalt and less crystal, but that's about where it is.

 

[Stuster]

Firstly, I have never made a spiced beer so that's how much you should trust my advice.

But, I've just had a quick look in Radical Brewing and it sounds like those amounts are about right. Mosher uses 1tsp cinnamon in one recipe along with 1/4tsp allspice. He also says nutmeg is very potent.

So if anything, you could use a little less but I'd guestimate it'd be ok as is. Like to know how it turns out.

 

[Zwickel]

Hi homebrewer,

thats a quite interesting matter :excl:

what about that:

 

[Zwickel]

more about spicy beer:

Webside: http://www.chilibeer.com

Webside: http://www.rogue.com

Webside: http://www.riograndebrewing.com

Webside: http://www.stcroixbeer.com

Recipe: Chili Golden Lager http://www.byo.com/recipe/721.html
Chili Stout http://www.byo.com/recipe/722.html
Smoked Chili IPA http://www.byo.com/recipe/723.html


have fun :beerbang:

 

[Weizguy]

G'day,

Made a batch with nutmeg in it. 1/2 tsp of nutmeg was too much for about the first 3 months. Take it easy with nutmeg, just like Mosher sez.

If U make a beer with coriander seed tho', I'd suggest more is better. I usually just belt the seeds with a meat mallet and then chuck 'em in the boil. Smells like mmmmmmm!

 

[big d]

Dave there is only/was only one KING of SPICED beer in this land/once on this forum and that is THE JOVIAL MONK.
He loved his spiced lager.I tried it once on a visit to his shop.If you get the chance pay him a visit and tell him i sent you.Im sure he will serve you a spiced or more to try and even give you a recipe or two.
Lucky for you he has a shop in Adelaide so you can pay him a visit.

Cheers in spiced lager
Big D

 

[wee stu]

Dave there is only/was only one KING of SPICED beer in this land/once on this forum and that is THE JOVIAL MONK.
He loved his spiced lager.I tried it once on a visit to his shop.If you get the chance pay him a visit and tell him i sent you.Im sure he will serve you a spiced or more to try and even give you a recipe or two.
Lucky for you he has a shop in Adelaide so you can pay him a visit.

Cheers in spiced lager
Big D

[post="124183"][/post]​

Tom (the Jovial One) has a spiced xmas beer on the go at the moment, which he is particularly proud of. Give him a bit of notice, and I am sure he will have one available for you if you choose to drop by.

 

[peas_and_corn]

where abouts is his store?

OK, I was WAY off with my recipe. Here's what I'm going to use:

1.5kg liquid amber extract
1.7kg Amber Malt
1kg Pilsener Malt
225g CaraPils
225g Munich Malt
225g Vienna Malt
30g Cluster (60 mins)
30g Crystal (30 mins)
0.5tsp Allspice
0.5tsp Nutmeg
0.75tsp Cinnamon


So does the above spice balance sound good? So far I think the amount of nutmeg is right (from what has been written so far), but what about the others?

Cheers,

Dave

 

[peas_and_corn]

more about spicy beer:

Webside: http://www.chilibeer.com

Webside: http://www.rogue.com

Webside: http://www.riograndebrewing.com

Webside: http://www.stcroixbeer.com

Recipe: Chili Golden Lager http://www.byo.com/recipe/721.html
Chili Stout http://www.byo.com/recipe/722.html
Smoked Chili IPA http://www.byo.com/recipe/723.html


have fun :beerbang:

[post="124137"][/post]​

Cheers for the links! I've thought about making a chilli beer, and now I have recipes to give one a go! The golden lager sounds interesting to give a try... That gives me 3 beers on my list of beers I must make...

 

[n00ch]

Not at all saying there is anything wrong with what your doing but can i ask why you are still only doing partials with the gear you have?

Your mashtun is set to run full mash brews so why not just go the whole hog? :unsure:

 

[big d]

You will find him at

10 Duthy St
Parkside

Ph 08 83733894

 

[peas_and_corn]

Not at all saying there is anything wrong with what your doing but can i ask why you are still only doing partials with the gear you have?

Your mashtun is set to run full mash brews so why not just go the whole hog? :unsure:

[post="124283"][/post]​

True- this is a partial recipe, I haven't done AG yet. Just making sure I have the basics when it comes to what to do etc down first. However, with that said my batch after this one will be AG, and I'm looking forward to that one.

 

[Vangleator]

Beware of cloves, just a few will do, otherwise a metallic tang can shine through. Make sure everything is whole, then crush just before using. Alcohol is a great solvent, especially in the secondary.

 

[peas_and_corn]

I'm not using cloves

 

[peas_and_corn]

OK, about the chilli beer- it says to use jalapeno peppers- one in every stubbie (sounds good! even if it means bottling another batch). I'm guessing that fresh jalapenos would be the best to use- so where would I be able to get fresh jalapenos?

 

[Airgead]

OK, about the chilli beer- it says to use jalapeno peppers- one in every stubbie (sounds good! even if it means bottling another batch). I'm guessing that fresh jalapenos would be the best to use- so where would I be able to get fresh jalapenos?

[post="125117"][/post]​

My garden?

You might have some trouble finding them at this time of year. They tend to be more of a spring/summer crop. Your local fruit/veg shop may be able to help out and I have occasionally seen them in the supermarket. They are seldom labeled as jalapeno though so you need to know what you are looking for.

Cheers
Dave

 

[Vangleator]

I judged a chilli beer with a whole chili in it last year at Gawler Show and it gushed all over the place. Possibly due to bacteria on the skin helping the ferment out, or ferment not completed before entering show. Had a very earthy flavour though. There were 2 better chili beers there, the sweeter one tasted more balanced and drinkable than the dry, very HOT as well.

 

[Airgead]

I judged a chilli beer with a whole chili in it last year at Gawler Show and it gushed all over the place. Possibly due to bacteria on the skin helping the ferment out, or ferment not completed before entering show. Had a very earthy flavour though. There were 2 better chili beers there, the sweeter one tasted more balanced and drinkable than the dry, very HOT as well.

[post="125273"][/post]​

Quite possible. I'd be tempted to blanch them for a minute or 2 in boiling water to get rid of the surface bacteria. Unless you are a real chilli freak (like me) a whole jalapeno may be a bit much. Alcohol is a great solvent so it will extract a lot of the heat. It will also get hotter over time so the beer that was great after 1 week may be too strong after 4. You could take the whole chillis and remove the seeds and membranes which is where most of the heat is. That would probably leave you with just enough heat to be interesting but not so much that it is overpowering.

Of course if you ARE a chilli freak like me then ignore the above and break out the habeneros... :blink:

Cheers
Dave