How much to add?

[munchen]

Hi Guys, I've seen this brought up, but haven't been able to find any specifics. If there is a thread that covers it directly that I missed, please share the link....

I've got a Christmas Ale going that I wanted to add Jack D. to for a hint of flavor and warm alcohol. Without the J.D., the brew should end up around 8 to 8.5% ABV. Yeast is Nottingham.

The Questions:

1. How much J.D. can/should I add to a 6 gallon batch to make a subtle, but notable (not overpowering) addition to the flavor profile.

2. I am kegging part of the batch and bottling / Aging part. I am concerned that I will inhibit fermentation when bottle conditioning/ carbonating w/ priming sugar. Does that affect the answer to #1.

Thanks!

 

[hercher]

Please post your recipe -- it is hard to tell what impact on flavor the JD will have without knowing your overall profile.

I'm thinking that it will inhibit fermentation. You already have a pretty healthy ABV. Your priming sugar will get the yeast going again, and thus add a tiny bit more alcohol. It is going to take quite a while to carbonate.

You might consider adding some champage yeast when you prime, as that will tolerate the alcohol better.

I've used bourbon in beers before as well, but I would suggest for future reference adding it to the boil. This way, you boil off the alcohol, but retain the flavor.

 

[munchen]

Thanks. Guess it would have been smarter to add it tot ht boil. Apparently I wasn't thinking straight that day.

Perhaps I won't add any J.D. to the bottles, but plan to keg 1/2 the batch so maybe I can experiment on that side. Open to suggestions on a test ammount to add to 3 gal.

Here's the rough recipe (from memory). It's partial mash:

Mashing grains:

1 lb Special B
1 lb Pale Choc.

----
3 lb Dark DME
4 lb Amb. DME (might be 5 lb, need to find my notes)
1 cup Dk Brown Sugar
1 lb belgian candy sugar (incremental feeding)

1 TBS Valencia Orange Peel
2 tsp Cinnamon
2 whole cloves
2 oz fresh grated ginger
1 tsp allspice.

1 oz spalt - 60 min
1 oz cascade - 45 min
1.5 oz Liberty - 20 min
Nottingham ale yeast.

 

[munchen]

Bumpin' this up for some advice.

 

[hercher]

Just guessing here, but I would start with maybe a half a bottle. Your idea of only doing it in the keg is good. You can artificially carbonate that, so you don't have to worry about inhibiting the yeast. Also, you can do a side by side comparison.