Subject: Re: Getting that clove-like flavor
Date: 1992-07-08 15:38:28 GMT
> I enjoy the strong "clove like" flavor of certain weiss beers yet I haven't
> been happy with the results of kit weiss beers using the Wyeast wheat strain.
Has anyone else noticed that the Wyeast #3056 (Bavarian wheat) seems to be
less "clovey" and rich since they changed their packaging? I make weizen
quite a bit, and lately my batches just haven't been as rich as they used
to be. Perhaps Jeff Frane knows something about this.
> Since I know of no access to pure S. delbrueckii and am not too interested
> in plating it out, has anyone out there tried adding cloves to either the
> primary or secondary?
I've used cloves for spiced ales, and my advice would be *go easy*. It
doesn't take much to add that character. I had good luck by simmering
3-4 whole cloves (not crushed) in water, then adding the whole thing to
In fact, I'll post the recipe. I'm normally an all-grain brewer, but
this is a twist on a kit beer. I find that spices tend to mask any sort
of "canned" flavors, and with the time you save you can brew a lot of
it, like for a party. The spices balanced perfectly after a few weeks
in the bottle.
Easy Spiced Brown Ale
MountMellick Brown Ale Kit
3-4 whole cloves
3 whole cinnamon sticks
1/4 tsp ground nutmeg
1/8 cup Hallertau hops (fresh)
Simmer spices, hops, and zest of 1 orange in 1 qt water for
30-45 minutes. Make Brown Ale according to 3.6 gallon recipe.
Add spice mixture (do not strain) and zest of other three
oranges to wort. Ferment, strain, and bottle according to kit
Jeff Benjamin email@example.com
Hewlett Packard Co. Fort Collins, Colorado
"Midnight shakes the memory as a madman shakes a dead geranium."
- T.S. Eliot
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