Hey all - never brewed a high-abv winter warmer type of beer, so I wanted some input on my recipe:
3 gallon batch
4% Amber Candi Syrup
2% Chocolate Malt
Bittered to 44 IBU Tinseth
60 min. Northern Brewer Hops .8oz
10 min. Hallertauer Hops .5 oz
1 Cinnamon stick at flameout
.25 teaspoon sweet orange peel at flameout
Vanilla - not sure if I'm gonna use beans, extract, etc. or when I'm going to add yet...
Haven't decided on a yeast yet, but I'm thinking something Belgian...
Looking at the recipe now, I think I may have too much caramel/dark malt.
I'm going for a beer that has a good malt and spice flavor and aroma, with a touch of alcohol flavor to go with it. I went for 40 IBUs because I don't want it to be too sweet but I don't really want too much hop aroma either.