Spiced Christmas Ale
I am brewing an AG Spiced Christmas Ale next weekend and would like some advice on the recipe
We are looking for a very flavorfull ale, not too hoppy and want the spices to just... be there, not overpowering.
10 lbs Maris Otter
8.0 oz Crystal malt 120L
8.0 oz Caravienne Malt
4 oz Honey Malt
2.0 oz Roasted Barley
2.0 oz Special B
1.5oz All Spice
1.5 oz Glacier for 60 mins
1.0 oz of Willamette for 1 min
I like the grain bill and hop schedule. But if you don't want the spices to be overpowering, scale down. Using a total of 1 tablespoon (say one teaspoon of each spice), will give it a subtle spice flavor. You can always add more later in the fermenter or at bottling, but you can't take spices out.
That's a good idea to consider adding some to the fermentor if we want a bit more.
When is it best to add the spices? I have them currently being added with 5 mins remaining in the boil.
|All times are GMT. The time now is 09:19 PM.|
Copyright ©2000 - 2013, Jelsoft Enterprises Ltd.