Licorice Stout/Porter

[keat64]

I'm fancying a Licorice Stout or Porter, but cant seem to find any definitive info regarding the Licourice.

How much to add to a 5 gallon brew and how to reduce the thick tar like blocks, laces, or cakes in to a liquid. I'd imagine boiling it before adding it to a brew, but never really tried this. ??

 

[BeerCat]

I added 2/3 of a boiled brewers liquorice stick to a stout and to be honest I couldn't really taste it. I love the taste so maybe should of used at least double that.

 

[HisDudeness]

Never used actual liquorice but I have done a Rye Porter that used Crystal Rye and this did give a hint of liquorice to the taste, might be worth considering as an addition to the recipe....

 

[keat64]

The wife is off work this week, she knows all the best places to buy the black stuff, so I'm going to experiment with melting/disolving.

 

[keat64]

Bless her, she's already come back with two bags.
I have a dozen small pieces in a pan as we speak, and I can confirm that it does indeed melt.
Now just need to determine how much to add for a subtle flavour and at wahat part of the brew.

 

[martinjamesford]

I've got some licorice root that I'm going to use to make a 'tea' that I'll use to lace a porter that I've already made. If that works I'll try adding the tea to the beer during racking on a future brew. Hopefully I'll get onto that later the week.

 

[keat64]

I think I'll be brewing the porter this weekend, so hopefully, someone will come back with a definitive answer between now and then.

 

[keat64]

My LHBS didn't have a brewers licorice stick, so I boiled 6 pieces of soft confectionary licorice.
The porter has all but fininshed fermenting, so i've taken the liberty of sneaking a taste.

Not a single hint that licorice has been within 5 miles.

 

[clibit]

I would try using a piece of liquorice root, which you can buy from health shops. Some people use star anise too, apparently.

 

[user 15122]

I used pure liquorice pellets called Nipits, in a porter, they dissolve in hot water. I used 1/4 tsp in 5l, I would at least double that if I did it again. The liquorice flavour was there but very subtle.

 

[Bigcol49]

Hi!
If it's a stout you're after, try using black treacle as one of your fermentables, along with your liquorice.
I used a tin when tweaking a Scottish heavy kit and it gives a definite liquorice flavour in the background, but it did produce a very dark beer.
I have also used Holland and Barrett malt extract, which also leaves a subtle liquorice flavour, but makes a darker beer.
I wonder whether adding the liquorice after fermentation would strengthen the flavour, almost like a dry hop?