The last minutes of the boil are common, as well as primary, both of which may blow off some of the flavor and a fair amount of the aromatics.
Spices can be added at any point of the brewing process. After a few weeks or more, strain the liquid and add to beer to taste. The alcohol will extract the flavors while also acting as a sterlizer. Place the spices in a small bowl or jar and add enough high-proof alcohol to cover the spices. This is not a precise way to measure the ideal amount of spices for homebrew, but you can at least see what works well in general amounts and have a holiday cocktail along the way. Notice how quickly the spices can become too overpowering, and which only need a pinch and which a spoonful. Either in a tea bag or just thrown in as-is, add the spices in small amounts to the beer and find out good proportions for the spice combination. To get an idea of what to expect in your homebrew, start by grabbing a few bottles of styles that would work well as a base for a winter spiced beer. Ingredient combinations in tried-and-true holiday dishes are a great starting point, and you can always tweak your recipe from there. Sure you could use everything but the kitchen sink, but start simple and build up a spice profile that is well-balanced and not overpowering. You have the usual suspects as previously mentioned-cinnamon, clove, ginger, nutmeg-but there is also vanilla, orange and lemon zest, brown sugar, fruit preserves, honey, star anise, maple syrup and dark dried fruits. Think of all the spices and other brew-worthy ingredients you use while cooking during the holidays. If pursuing more hop prominence, consider hop varieties that capture the essence of the holidays and will be complimented by the spices. Too much bitterness may not jive with the spices, so leave it to the specialty malts to lead the way. Hops can be artfully worked in, but usually with restraint. Strength will vary depending on the base style, but some alcohol warmth is expected in these winter beers.
Old and strong ales, browns, Belgian dubbels, even stouts and porters will compliment the carefully combined holiday spices. Lighter-colored malt bills can work well, but generally you’ll find dark, classic styles as the base. Cinnamon, clove, ginger, nutmeg-all have very strong flavors that need a dark, roasty malt counterpart to offer balance. The key to a great Christmas beer is having a bold base style to stand up to the show-stealing holiday spices. If you’re ready to get right to brewing, start browsing through winter specialty beers in our online beer recipe archive! Malt & Spices This holiday season while you’re watching grandma make her Christmas pudding or strategically removing chunks of your kid’s gingerbread house, think about which spices would work best in your next winter specialty spiced beer, also called Christmas beer.
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