Spiced Beer

[cheeseinmymouth]

Today is brew day!  It's also Chinese New Year day.  Today on the stove is 20 liters of spiced beer.

It's dedicated to Kim Jong-un's succession failure.

4.000kg    Munich Malt
1.500kg    Medium Spray Malt Extract   
0.400kg    Weyermann Caramunich III
0.474kg    POM pomegranate juice
0.200kg    Molasses

60 mins   26g    Hallertauer   pellet   16.0aa
15 mins   52g    Saaz           pellet   3.9aa

Now the fun part...

1.5 stars of star anise
3 crushed cloves
20 coriander seeds
30 grams   of orange zest
1 tsp nutmeg
2 tsp black pepper

Projected characteristics:
72 IBU
7.2% ABV
Dark brown color

Unfortunately after it's set in the fermenter it'll be many weeks before it can be drank.  Spiced beers take especially long to mature.  I can't wait to see how it turns out!

[zenith1]

Hi Cheese, That beer sounds interesting. I'm a big fan of beer-especially double and triple IPA'S, but not really a fan of fruit flavored beers. That being said ,I probably would not turn one down.....Cheers!

[Tomer1]

Maybe try pom extract instead of juice, more intense in flavour\color and adds some fermentables.

[cheeseinmymouth]

@zenish1: My favorites are also IPAs and pales but after a year of home brewing "normal" stuff I decided to try this experiment.  It would have been nice to have it in Dec/Jan but unfortunately I couldn't, not this year.

@Tomer1: Pom extract?  Where can I pick up some of that in the States?  That's different than the funny shaped POM juice, is it?

[Tomer1]

Middle eastren shops should carry it, Turks love it.
If you do use pom juice I suggest one which is 100% natural juice ,artificial flavoring and aroma tend to leave fermented drinks with a weird note as I have learned of my winemaking expiriments.