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Cinnamon/baking spices


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#1 Genesee Ted

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Posted 13 September 2019 - 11:55 AM

I have a few spiced beers coming up. I did a pumpkin beer last year. I suppose I can use that as a point of reference but what do you guys use as a dosing range for these types of things? I don’t want to reveal what the beers are until I brew them but rest assured they aren’t pumpkin beers.

#2 LeftyMPfrmDE

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Posted 13 September 2019 - 01:54 PM

Go small. 1/8-1/4 tsp per 5 gallons. I made a pumpkin ale, with roasted pumpkin in the mash. Steeped 1/8 allspice, 1/4 nutmeg and 1/4 cinnamon. Steeped 10 minutes post boil. Added 2 vanilla bean guts in the keg, and it was nearly spicy too much in the final product.

Edited by LeftyMPfrmDE, 13 September 2019 - 01:54 PM.

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#3 jayb151

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Posted 13 September 2019 - 02:30 PM

Yea, light is better in my mind.

 

Not sure if you're doing commercial set up, but I like adding spices to rum or bourbon and dosing that in my spice beers.


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#4 pkrone

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Posted 13 September 2019 - 04:28 PM

No.


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#5 StankDelicious

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Posted 13 September 2019 - 08:32 PM

2/3 of the spice in the boil and 1/3 in secondary. Keg and let it sit a month or two to mellow out some.


Edited by StankDelicious, 13 September 2019 - 08:32 PM.

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#6 Zsasz

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Posted Yesterday, 06:05 AM

No.


Lol, agreed!
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