I am trying to compile some general advice on spice additions, mainly some preferred, safe starting points and the expected outcomes. I want to do a few spiced beers and in particular am trying to get close to the spice profile of Rare Vos in one beer. I would like to get some feedback on using sweet orange peel, coriander, star anise, ginger, sour orange peel, grains of paradise, and white pepper. So far, I have put together the following on usage amounts from internet sources and Radical Brewing:
Sweet orange peel
In a Wit: 1.5 oz fresh zest
Zest of 2 - 3 oranges / 5 gal (or 1 orange + ½ grapefruit to mimic sour orange)
Coriander [0.1 - 1 oz / 5 gal]
Lemon flavor and aroma
Hennepin: 0.1 oz / 5 gal
In a wit: 0.4 - 1 oz / 5 gal
Star anise [0.015 - 0.04 oz / 5 gal]:
Probrewer: 0.25 oz. / BBL (=0.04 oz / 5 gal)
Thiel quote from the internet: "0.003 oz / gal will produce noticeable aroma"
Homebrewer quote The exact amount to use will depend on the exact makeup of your grist. I don't like more than one whole star in five US gallons, as a rule of thumb. I've found that to be just enough to give the hint of flavor I'm looking for, except in lighter beers. My Witbier uses two blades broken from one star; any more, the flavor is obvious.
I've done a couple of beers using star anise, I like around a quarter of an ounce at 10-15 minutes or so.
Ginger [0.03 - 0.12 oz / 5 gal]
Hennepin: 0.03 oz / 5 gal
Cooking removes the heat.
Probrewer quote: "I have been using ginger in commercial production for over 12 years, only at threshold. 1/2-3/4 oz/bbl gives a just barely perceivable aroma/flavor and has the added effect of settling the stomach, during those extended sessions. More carbonation brings out more ginger. Throw the ginger, milled in a food processor, into a muslin bag into the whirlpool. The amount of ginger you use will vary a bit based on how fresh it is, if its really juicy and smells really peppery use less and if it is a bit dry and really yellow use more."
Homebrewer quote: "more delicate and spicy as a dryhop"
Sour orange peel (Seville oranges) / Marmalade
Radical: 1 2 Tbs (marmalade)
Grains of Paradise [0.02 - 0.04 oz / 5 gal]
Hennepin: 0.02 oz / 5 gal
Radical: 0.04 oz / 5 gal
White pepper [0.04 oz / 5 gal]
Radical: 0.04 oz / 5 gal.
Can anyone add some recommended usage amounts? I would particularly like to hear from someone who has used ginger, star anise, and white pepper regarding the amounts used and results.