Hello:
One of the projects that the Home Brew Club I am a member of does is create Holiday or Winter Beers. This year I decided to create a brew for this presentation. My idea is to use a basic Porter recipe (and there are hundreds of them) and adopt it to include mulled spices.
In this discussion, I would like to get anyone's views, comments, recipes, etc., as to what they think of this idea.
I have found numerous recipes for creating mulled spiced wine and/or apple juice, can I just adopt and modify these recipes, usually created for a 750ml wine or 2 gallon apple juice, for an all grain 5 gallon batch?
Here is a list of the spices I have decided to use, indicating the amount(s) for a 5 gallon batch:
Give me your thoughts.
Also, what suggestions do you have as to when the spice(s) and/or tea and/or tincture should be added to the wort/beer.
Thanks.
One of the projects that the Home Brew Club I am a member of does is create Holiday or Winter Beers. This year I decided to create a brew for this presentation. My idea is to use a basic Porter recipe (and there are hundreds of them) and adopt it to include mulled spices.
In this discussion, I would like to get anyone's views, comments, recipes, etc., as to what they think of this idea.
I have found numerous recipes for creating mulled spiced wine and/or apple juice, can I just adopt and modify these recipes, usually created for a 750ml wine or 2 gallon apple juice, for an all grain 5 gallon batch?
Here is a list of the spices I have decided to use, indicating the amount(s) for a 5 gallon batch:
Spice Cache (Mull Spices) | |||
2.0 | oz | Allspice | berries |
14.0 | oz | Brown Sugar | light |
0.9 | oz | Cardamon | seeds |
3.0 | oz | Cinnamon | sticks |
2.0 | oz | Cloves | whole |
1.0 | oz | Ginger | crystallized, finely chopped |
2.7 | oz | Lemon | peel, dried |
1.0 | oz | Nutmeg | whole (~6) |
2.7 | oz | Orange | peel, dried |
2.7 | oz | Peppercorns | whole, black |
4.0 | oz | Star Anise | whole (~27) |
Roughly crush the Cinnamon sticks and whole Nutmeg. | |||
Add the remaining spice. |
Give me your thoughts.
Also, what suggestions do you have as to when the spice(s) and/or tea and/or tincture should be added to the wort/beer.
Thanks.