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'''Barley wine or wine extraction''' Wine can also be used as a method of extraction and preserving herbs. White wines are more often used traditionally due to the high tannin content of red wine, which may interfere with alkaloid rich herbs. Wine extraction may also be adapted to imperial or high gravity beer samples, such as using a barleywine, for steeping high volumes of herbs in the beer and then dosing the extraction back to larger batches later. If using this method, consider the influence of the solvent, which has its own flavor, along with the flavor of the herbs or spices you are using. * This method is also not recommended if you need to maintain a certain ABV. '''Cold pressing'''- Cold pressing is similar to a French press in mechanics, but using cold water for extraction. Using sterile water, such as boiled and cooled water, is recommended. 2-24 hours maceration of solids is often needed for this method. Cold extraction allows for retention of volatile compounds that would be lost by extraction methods involving heat. This is especially true if this method is used after or near the end of fermentation so that volatile compounds are not lost during fermentation.
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Spices are commonly added between flameout on the hot side and secondary on the cold side. In order to preserve the aromatic properties of spices, they are generally better added later in the brewing process. They can also be added by preparing tinctures and dosing the beer or by soaking the spices in hot water in a sealed mason jar and then adding the mixture. Both of these methods can help to limit the possibility of microbe pickup from adding spices on the cold side.
* '''Decoction''' – A decoction is a boiled tea of the spices/herbs/etc. Using higher heat and a longer duration of a gentle boil helps to extract bittering compounds. Experiment with the spices you want to use to determine the proper time and temperature combination. The benefit of doing a tea extract compared to simply adding herbs/spices to the boil is that the tea approach gives the brewer added control of flavor balance and can help to prevent the extraction of too much bitterness or other overpowering flavors.
* '''Alcohol extraction''': Also called a tincture, this is an extraction of flavor compounds from the herbs and spices by cold soaking in pure or high-concentration alcohol. Chemical compounds are differentially soluble in alcohol compared to water and alcohol can better extract hydrophobic compounds such as some essential oils, resins, and organic acids. Tinctures can be made using varying alcohol percentages which may lead to different results in the extraction. Tinctures are generally a very concentrated and convenient for extracting and storing herbs. Tinctures also offer a good level of control over the dosage. Brewers can experiment with the dosage of tinctures by creating test blends of tincture (at the drops level) with samples of the beer that will eventually receive the tincture or a similar beer. 20% alcohol is the minimum requirement for shelf-stability.Tinctures may not viable if you are trying to measure or maintain a certain ABV as you will be adding alcohol along with the herbs/spices.
* Tinctures '''Barley wine or wine extraction''' Wine can also be used as a method of extraction and preserving herbs. White wines are more often used traditionally due to the high tannin content of red wine, which may interfere with alkaloid rich herbs. Wine extraction may also be adapted to imperial or high gravity beer samples, such as using a barleywine, for steeping high volumes of herbs in the beer and then dosing the extraction back to larger batches later. If using this method, consider the influence of the solvent, which has its own flavor, along with the flavor of the herbs or spices you are using. This method is also not viable recommended if you are trying need to measure or maintain a certain ABV as you will be adding alcohol along with the herbs/spices.
==Herbs==