General tips
- desired flavor profile in mind
- prepare it before use: crush? soak? sanitize?
- use less than you think
- how much? excel link
- when to add?: the earlier, the stronger
- spice in mesh hop bag+last 10mins of boil/ 5mins or 0min for subtle
- or 2nd fermentation: before, soak spice in vodka 30min for sanitize->pour vodka together
- w/ hop schedule: if you use 3oz hop/5gal, remove 1oz for adding spice
- caution: potency of spice year by year
How to use Spice
pepper corn
- good for saison, pale ale
- 1/2~1 teaspoon(=5grams)/5gal, end of boil
cinnamon stick
- good for winter warmer, holiday ale
- 2~4 sticks/, 2nd fermentation for 1week
orange peel
- good for Belgian Witbire w/ coriander or porter, stout w/ coffee, chocolate, roasty flavor
- 1/2~1 oz/, end of boil
oak chip
- good for stout, English IPA
- 1~2 oz/, 2nd fermentation
- before, boil 10min for sanitize
- for imperial stout, porter, before use, soak in bourbon for 1week
coriander
- good for lighter beer
- crushed 1 oz/, last 10min of boil
cocoa nibs
- good for stout, porter, Belgian ales
- 4~6 oz/, 2nd for 1week or few oz/, last 10min of boil
seed of paradise
- good for special Belgian ale, holiday ale
- crushed 1/8~1/4 teaspoon/, last 5min of boil
salt
- good for gose w/ coriander
- 1/4 teaspoon/, end of boil
vanilla bean
- good for imperial stout, IPA or imperial porter w/ orange peel
- for strong, dark beer, 2 beans/ in 2nd for 2weeks
herb
- 1 oz/, 2nd
- before use, remove stem and not to boil
- Italian(basil) x good <Thai or Mexico
- fresh>dried
chili
- serrano, jalapeno good
- before use, put them colander to boil, not to cook
- 50 chili/, 2nd for 2weeks
ginger
- steep late in the boil+add chopped 2nd
- 2 1/4 size/ 5
source
No comments:
Post a Comment