I'm working up a recipe for a Scandinavian-inspired winter ale. I've taken ideas from both Sahti recipes and Juleol recipes. I'm going with a base of pils malt with healthy additions of munich and dark caramel malt, and a smaller addition of malted rye. Rather than mess around with Juniper branches, I'm just going to use dried juniper berries. So here are my questions.
How much should I use per barrel for a subtle, but noticeable juniper character?
When should I add them? (I'm thinking of adding them late in the boil like an aroma hop. Is that the best time?)
Should they be whole, crushed, or ground?
Thanks,
David
How much should I use per barrel for a subtle, but noticeable juniper character?
When should I add them? (I'm thinking of adding them late in the boil like an aroma hop. Is that the best time?)
Should they be whole, crushed, or ground?
Thanks,
David
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