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'''Methods of extraction''' '''Decoction''' – A decoction is made a boiled tea of roots, leaves, and berries. simmer these tougher plant parts for 20-40 minutes or more in order to extract their constituentsthe spices/herbs/etc. This Using higher heat and a longer deration 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 benefits benefit of doing this as a tea extract vs 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 over bittering/ the extraction of too much bitterness or other overpowering flavors.
''''''Barley wine or wine extraction''' – . Wine can also be used as a extraction tool using 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. This Wine extraction may also applies to adapting wine extraction be adapted to imperial or high gravity beer samples, such as using a barleywine to steep , for steeping high volumes of herbs in the beer and then adding this dosing the extraction back to larger batches weeks later. The blending If using this method, consider the influence of a small amount the solvent, which has its own flavor, along with the flavor of white wine to wheat beers is also a great way to impart flavors in a traditional methodthe herbs or spices you are using.
grammar and spelling
Some types of spices, such and flowers or citrus zest, may not need to be crushed before use. These spices can be found fresh as well as dried, and fresh spices will generally have stronger or more complex aromatics. For zesting your own citrus fresh, both a zester or a vegetable peeler will work to remove the zest. Using a vegetable peeler may give more complexity<ref>[http://www.themadfermentationist.com/2014/09/lemon-berliner-weisse-recipe.html Mad Fermentationist Lemon Berliner Recipe]</ref>, and peelers give more manageable pieces of peel.
===When and how to addand Methods of Extraction===
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.
'''Alcohol extraction''': Tincture – Pure 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 best extracts compared to water and alcohol can better extract hydrophobic compounds such as some essential oils, resins, alkaloids, glycosides, and organic acids, chlorophyll, acrid and bitter constituents, and castor oil, but not minerals, gums, or mucilage. A tincture is an alcohol extract of a plant, Tinctures can be made using varying alcohol percentages. Some say which may lead to always use 50% alcohol (vodka) different results in order to get equal parts water and alcohol, and some say to always use 98% alcohol . Others tailor the alcohol percentage to the herb and its particular constituentsextraction. Tinctures are generally a very concentrated and convenient form to take an herb, for extracting and they have storing herbs. Tinctures also offer a long shelf life. Another benefit good level of a tincture is that you have a high control over the dosage. Normal dosages Brewers can experiment with the dosage of tinctures are between 10 and 90 by creating test blends of tincture (at the dropslevel) 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 ABVas you will be adding alcohol along with the herbs/spices.
* This method is also not recommended if you are needing need to maintain a strict certain ABV'''.
'''Cold pressing'''- Cold pressing is similar to a French press in mechanics, but using gentle colder 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 as analogous to dry hopping where the pressed extraction is added after or near the end of fermentation so that volatile compounds are not lost during fermentation. * make sure to use sterile water
==Herbs==