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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 14 September 2019 - 06:05 AM

No.


Lol, agreed!
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#7 miccullen

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Posted 15 September 2019 - 12:37 PM

just don't use cloves in the secondary, don't


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#8 Genesee Ted

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Posted 15 September 2019 - 02:50 PM

No.

I hear you. I don’t just brew beer for me tho.

#9 pkrone

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Posted 15 September 2019 - 06:51 PM

I hear you. I don’t just brew beer for me tho.

 

No offense intended.   Just being a smart a$$.     :D


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#10 Genesee Ted

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Posted 16 September 2019 - 06:53 AM

None taken :cheers:

#11 ER Pemberton

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Posted 16 September 2019 - 07:44 AM

I made a pumpkin ale and also a Christmas beer with Cinnamon. I think in those days I was using secondaries so I would use about 1 tbsp of the spice and add it to something like Captain Morgan (in a small bowl with a lid), shake it up and add it to the secondary and then transfer. Now I guess I would try to get it into the keg when the beer was transferred. I haven't made anything with a spice in it for quite some time.  



#12 Genesee Ted

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Posted 16 September 2019 - 04:12 PM

I brewed the first of these spiced beers today. It’s a blueberry peach cobbler inspired beer. A little cinnamon, lactose, and vanilla. I got some 65 brix blueberry juice concentrate and 65 brix peach juice concentrate that I will add at the end of the week.

#13 djinkc

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Posted 16 September 2019 - 04:29 PM

I brewed the first of these spiced beers today. It’s a blueberry peach cobbler inspired beer. A little cinnamon, lactose, and vanilla. I got some 65 brix blueberry juice concentrate and 65 brix peach juice concentrate that I will add at the end of the week.

Needs nutmeg and bourbon - since you're doing this...........


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#14 Genesee Ted

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Posted 17 September 2019 - 12:50 PM

I need to get a 2 bbl brite tank so I can do one off barrels like that. Hmm I’ll look into it. Right now my brite tank’s carb stone is at around 5 bbls and so is the bottom jacket so it’s not really feasible to do less than 3-4 whiskey barrels, which is the whole batch. Plus I need some in a few weeks. I love the idea tho


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