If I add spices (orange peel, corriander, and ?) at the end of the primary, would I obtain similar results if I had added them at the end of the boil?

I am going to brew a 10g batch of Oktoberfest-type wort and wanted to pitch a lager yeast in half and experiment with a Belgian strain in the other half.

If you're are looking for the aroma of spices etc. You'll get the most if you add them after primary because neither your boil nor the vigorous fermenting will blow off the aromatics. However, if you're looking for more of the spice flavor, you might want to add them at the end of the boil.

I've also heard of folks making sort of like a spice essence by boiling the spices in some kind of vodka or brandy or something and then adding the liquid portion into the bottling bucket. Might be another option for you. Try 'em all! See what works better.

Thanks for the input. I will probably make up the vodka concoction and add to the keg. If it works. I'm going to try it again with a wheat as I try and clone New Belgium Brewings Sunshine Wheat.

To the best of my knowledge, people put spices and such in vodka without boiling. The alcohol will extract the aromatics.


Cheers,
Brewbear

Dosing your orange zest with vodka or other neutral spirits will sterilize and extract essential oils that you are wanting to dissolve into solution. Do not boil if making an alcohol extraction and I would add it to the secondary or keg.

HH

My bad. Yeah, follow what they said.
All boiling will do is make all those aromatics go into the air.