From the HBD Archive
From: Jeff Benjamin <>
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
the primary.

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
4 oranges
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
Hewlett Packard Co. Fort Collins, Colorado
"Midnight shakes the memory as a madman shakes a dead geranium."
- T.S. Eliot

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