# Adding Spices **URL:** \ **Category:** Ingredients\ **Created:** [December 19, 2013, 7:08pm UTC](https://forum.homebrewersassociation.org/t/adding-spices/15327 "2013-12-19T19:08:34Z")\ **Posts on this page:** 3\ **Page:** 1
**Author:** ![paloaf](https://avatars.discourse-cdn.com/v4/letter/p/6bbea6/32.png) [@paloaf](https://forum.homebrewersassociation.org/u/paloaf)\ **Post date:** [December 19, 2013, 7:08pm UTC](https://forum.homebrewersassociation.org/t/adding-spices/15327/1 "2013-12-19T19:08:34Z")
I’ve never used spices in my beer and I’d like to make a blonde ale to test out spices.  I’m thinking of adding Grains of Paradise and Coriander to my house blonde ale recipe of 2-row and Crystal 10.  What’s the best time to add spices?  Also, is there a general rule of thumb for how much to add?  I found a spreadsheet on BYO that lists generics, but what is everyone using when they brew? ---
**Author:** ![tschmidlin](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/tschmidlin/32/3857_2.png) [@tschmidlin](https://forum.homebrewersassociation.org/u/tschmidlin)\ **Post date:** [December 19, 2013, 7:37pm UTC](https://forum.homebrewersassociation.org/t/adding-spices/15327/2 "2013-12-19T19:37:05Z")
I would check Mosher’s Radical Brewing for suggestions on how much to use, sorry I don’t have it here. As for when, I would add them either at knockout or in secondary.  Boiling for more than a couple of minutes can add some nasty flavors. ---
**Author:** ![goschman](https://avatars.discourse-cdn.com/v4/letter/g/e495f1/32.png) [@goschman](https://forum.homebrewersassociation.org/u/goschman)\ **Post date:** [December 19, 2013, 7:45pm UTC](https://forum.homebrewersassociation.org/t/adding-spices/15327/3 "2013-12-19T19:45:31Z")
If you are crushing the coriander fresh than I believe the standard amount is 2 grams for a 5 gallon batch. I could be wrong. I think I have used a tsp of preground coriander in wheats with good success.