My idea was to start now and have three small (3-gallon) beers ready in time to give to some folks for Christmas.
I'm doing extract + steeping, or maybe a partial mash. I'm not equipped or skilled yet for all grain, I don't think.
I'm also trying to use up hops I have, so some of the hop schedules might look funny.
What I'd like to know is:
- Are there any red flags in my recipes? Any feedback?
- In what order should I brew these beers for best aging according to style by Christmas?
So, here're the recipes:
(Winter Specialty Spiced Beer)
I wanted to take a delicious Black IPA I had made (my greatest beer success yet) and dial back the hops, add some extra alcohol, and add holiday flavor.
Here's the recipe on HopVille:http://hopville.com/recipe/1652168
I'm still wondering how much of each spice I ought to dare to use for a three gallon batch (the recipe's not accurate!), and whether 25 SRM/40 IBU/ 7+% ABV will make for a nice holiday beer.Away in a Manger
I want this to taste like a manger, I guess -- grassy, herbal, maybe a bit off.
Wondering if there are any tips regarding the rosemary (just add dried sprigs right into secondary, maybe?).
Here's the recipe on HopVille:http://hopville.com/recipe/1652371Frankincense
(Vanilla Banana Weiss ... ish)
Ah, the elusive banana flavor. Note that in the recipe notes section of the HopVille page I've been cataloging possible strategies. Note this would be my first Weiss, and without going and buying all-new Noble hops ... well, I have no idea what to do about the hop schedule on this. Would this be a good candidate for a short boil, maybe? Oh, and is it true you can just steep White Wheat?
Here's the HopVille:http://hopville.com/recipe/1652377
Alright. Any advice appreciated -- and congratulations if you actually read all three!
Thanks so much. Cheers!