Will this be ready for Christmas?

Hey everyone,

I definitely need some suggestions here, but I'm trying to lay out a Christmas beer. Here's what I got so far:

Grains:
6.5 lb pilsner(52%)
3 lb vienna(24%)
1.5 lb munich(12%)
1 lb Dark candi sugar(8%)
8 oz aromatic(4%)

Hops:
.5 oz magnum(60 minutes)
.5 oz saaz(5 minutes)
IBU:23

Extras:
.5 oz fennel seed
2 tsp almond extract

I plan on mashing this high to retain body. I'm going to be making the belgian candi since I don't think it's worth buying it for the price they sell it at. Part of me wants to add spice, but I don't want it to take away from the malts.

Suggestions?

you still have time, but get it down soon. that fennel and almond will need time to meld

Do you think the recipe looks ok? I had a little crystal 40 in there because I was worried about the candi sugar drying it out too much, but I decided to take it out. Your thoughts?

haven't used fennel to brew but my initial reaction is that 14g seems like a lot

I´ll throw some special b in that grain bill and a little cinnamon stick at the las 5m of the boil

ddrrseio said:

haven't used fennel to brew but my initial reaction is that 14g seems like a lot

Click to expand...

My thinking with .5 oz was that fennel seed is so mild that perhaps I would need more. However, I suppose I could cut that to .25 oz and see how it turns out. I could always just come over the top with star anise if it's not prominent enough.

Obliviousbrew said:

I´ll throw some special b in that grain bill and a little cinnamon stick at the las 5m of the boil

Click to expand...

I had some special b in there initially, but took it out because I was hoping the belgian candi sugar would lend enough dark fruit flavor. I'm just worried if I add anymore malts that the balance in the base malt recipe will start to become muddled. I could drop the aromatic and use special b in its place(not as a replacement). I've never used aromatic before, but I thought it would be a nice touch based on its description.