11 replies to this topic

[ThroatwobblerMangrove]

I'm working on my rare vos clone recipe in the recipe section but I'm not getting a lot of feedback there b/c no one seems to have tried to clone this beer. So hopefully I'll get some feedback here. I'm looking for typical amounts for 5 gallon batches, when to add to boil, and other important info on using spices in belgian beers.Bitter Orange Peel (can fresh zest be used?)Sweet Orange Peel (same question)Coriander Cinnamon (pre-ground? cinnamon sticks?)Grains of Paradiseanything else?I know some of you guys have used these ingredients before so I'm hoping you can share some of your experiences.

[ThroatwobblerMangrove]

nothing?

[jayb151]

I've not had that beer, Zym, but I can't say I've seen cinnamon in many Belgian style beers. All the others would work. I would think too that fresh zest from the fruits wold be better than the store bought stuff, just make sure you give it a good washing first. I think you could also think about adding Star Anise...But I'm just not sure if it's in that beer since I've never had it.

[ThroatwobblerMangrove]

I've not had that beer, Zym, but I can't say I've seen cinnamon in many Belgian style beers. All the others would work. I would think too that fresh zest from the fruits wold be better than the store bought stuff, just make sure you give it a good washing first. I think you could also think about adding Star Anise...But I'm just not sure if it's in that beer since I've never had it.

yes - someone in my thread in the recipes section said the tour guide mentioned cinnamon being in the beer. I'm kind of borderline on that ingredient. The orange zest on the other hand sounds kind of nice to me. would the amount for fresh vs the stuff you'd buy at a HB store be similar?

[lowendfrequency]

While people always use words like orange blossom, anise and spice when describing Rare Vos... I have my doubts as to that beer having any spice additions at all. I'd work on formulating a nice biscuity amber recipe and then get your spice from your yeast and a warmer ferment.

[jayb151]

I'm not sure Zym, But I imagine they would be the same.

[albertv05]

I agree with LowEnd, I don't think that beer has spices add; it's all from the yeast. On another note; use fresh zest if you do use it. The dried zest you buy is garbage. I tried a spice saison a friend made with it and the dried zest kinda ruined it.

[ThroatwobblerMangrove]

While people always use words like orange blossom, anise and spice when describing Rare Vos... I have my doubts as to that beer having any spice additions at all. I'd work on formulating a nice biscuity amber recipe and then get your spice from your yeast and a warmer ferment.

when the brewer at ommegang e-mailed me about the primary yeast he also happened to say that the beer was spiced. spiced with what - I have no idea!

[ThroatwobblerMangrove]

also - anyone who has had enough rare vos to wager a guess at ingredients - please go check out my thread in the recipe section and give me some feedback!

[lowendfrequency]

Any chance you can post up that email? Or at least the brewers name?

[ThroatwobblerMangrove]

Any chance you can post up that email? Or at least the brewers name?

It's Phil the head brewer. His e-mail address is on the Ommegang website.

Hi Tom- I will tell you that the yeast in the bottle is our primary strain. The beer is also spiced. Thanks for the interest. Good Luck-

[lowendfrequency]

Hmmm, I would have put money on that beer being unspiced... but you've got the word straight from Phil Leinhart. Even though I've drank through several cases of this beer, I'm going to have to revisit it with this new perspective now and try and put my finger on the spices.