Christmas spicy brew wanted

[Dr Slinkey McVelvet]

Firstly-hello all.
I've been reading your posts for a while but have just become a part of the community!
I've made, to date, 2 batches of coopers real ale (not bad) and have just today finished a batch of coopers dark ale.
I was hoping this time to make a really hoppy, spicy brew and used 1kg dme (hopped) and added 50g dry hops-(25g goldings, 25g fuggles) and 2 tsp ground cinnamon in the hopes of making a lovely hoppy, spicy Christmas ale-but it didn't happen.
I have made a very pleasant albeit light (taste wise) dark ale (abv 4.6) but not with the richness/body/spice I was hoping for.

Can anyone suggest what I need to do to make a real Christmas warmer (starting from a kit preferably)

Thanks so much for your time in advance.

All the best,

Dr Slinkey.

[Ditch]

Coopers Dark is definitely a step in the right direction, mate. I wonder if some Cloves might not pack a bit more punch too? Steady as ye go with the introduction of any such things, of course!

And, to get that 'Drink this sh!t with a tea spoon!' whack? I'd take the volume anywhere down to 3 gallons. I've had personal experience of Coopers Stout, done my own way and left at 3 gallons. My God ....!!!

Anyway, just a couple of off the cuff ideas

Welcome to the house of fun, by the way.

[rootsbrew]

If adding spices, not just making a rich beer, you will need quite a lot - In 20 litres, 2 tablespoons of cassia bark (cinnamon) and at least one of cloves, just for starters.

Either
- add spices to the warm wort and leave to stand for a little extra time once the main fermentation has completed. Or,
- ferment as normal (2 weeks) and rack on to the spices, allowing extra time for conditioning; if doing this, toast them up in a dry frying pan before dropping in the secondary.
- Lastly, you can drop a little spice in each bottle - although pretty, this can be a lot more irregular, like priming bottles directly, instead of bulk-priming; also some people report/suggest nucleation problems.

[Dr Slinkey McVelvet]

Thanks for the suggestions, chaps. I like the idea of reducing quantity of beer brewed too-I have religiously followed instructions and it does taste a little...watery-although nice enough and reasonable strength too so will try a more concentrated brew next time.
I can also see I've used far too little spice-following a recipe I found on coopers website and using 2tsp cinnamon is far too little-I didn't think about cloves but will definately introduce next time as well as much more cinnamon.
Are there any other spices regularly used?

Thanks once again.

[Pinto]

Depends if you're after "flavoured" or "hint of" - I have my own Xmas Bitter thread running at the moment and the quantities I used aren't far off what you did - but you can SMELL the influence the spices have had on the ferment.

You can add pretty much whatever you think you'll find in a pudding - mine contained Cinnamon, Allspice, Nutmeg and Juniper Berries - did think about cloves but knowing clove character well, I didnt think it would add much to the overall effect. I'll keep people posted on the first tasting soon

[Dr Slinkey McVelvet]

That sounds good, Pinto,
I think I'd probably like flavoured-rather than hint of for my Christmas/winter ale but that might actually be pretty ropy - I don't know much about spiced ales so can't say I want it to be like such and such a beer etc but want something deep, mellow-dare I say a little chocolaty (is that possible), and with Christmas pud spicing-does that sound reasonable-or disgusting?!

I'll check out your thread too, pinto, thanks again one and all.