Spiced Christmas Ale
 

Hey gang,

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.

Grain Bill
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
2.0oz Cinnamon
1.5oz All Spice
1.0oz Nutmeg
1.5 oz Glacier for 60 mins
1.0 oz of Willamette for 1 min
WLP002 yeast

Thoughts?
Toy4Rick

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.

Thanks again
Toy4Rick

That seems about right.