DraperyFalls
Active Member
This is the first time I've attempted to create a recipe myself and was wondering if I could ask for a bit of guidance from those more experienced?
The recipe is based on a delicious sounding treat from the movie Fantastic Mr. Fox, Mrs. Bean's Famous Nutmeg Ginger Apple Snaps!
Here's what I've got so far (this will be a 5 gallon batch):
I'm planning on using 4 oz of light (or first) molasses, adding it to the boiling pot as I would with a liquid malt. This may seem like too little, but I also plan on adding a pound of turbinado to the primary fermenter.
I'm kind of at a loss on the hops additions, but here is what my best guess was... I was going to use hallertau for bittering, for the mellow spiciness of it, and fuggles at the end for the mild, rounded, woody aroma. I'm sure someone out there must have a better suggestion, though, and I'm eager to hear it!
During the boil, I plan on adding the following:
1 stick cinnamon at 60 minutes
1/4 tsp ground nutmeg at 60 minutes
1 stick cinnamon at 30 minutes
1/4 tsp ground nutmeg at 30 minutes
1 stick cinnamon at 5 minutes
2 oz crystalized ginger at 5 minutes
I split them up in such a way because I have heard that doing this will produce a variety of flavors and aromas, much like adding hops at different times. Is this correct or even advisable?
After the boil is over, I will mix in 1 pound of turbinado, as I'm told this produces a great brown sugar and molasses taste, without being too harsh.
For the yeast, I am again at a bit of a loss. I was thinking either a Belgian wheat yeast (such as Wyeast 3638) for the apple/plum and the dry finish it produces, or a German wheat yeast for the spicy/clovey/phenolic aspect. I have read that BrewTek CL-920 produces this, but if anyone has a Wyeast alternative, that would be preferable, because I'm pretty sure my homebrew store doesn't carry BrewTek. If anyone has another suggestion altogether, that would be great! I was kicking around the idea of using a more bready yeast to produce more of a cookie feel (as this recipe is based off a cookie recipe), but that seemed like the least important element to retain.
Once fermentation ceases, I'll transfer to the secondary where I will include dehydrated apple slices. Any recommendations on how much apple I should use? I was estimating 7.5 pounds, but that estimate is based on the amount of strawberries I included in a strawberry wheat beer I brewed this summer.
Last, but not least, I'm planning on using 3/4 cup of brown sugar for priming when bottling. That seemed like an interesting twist that could potentially produce good results.
So if anyone can suggest anything to improve my recipe or my process, please let me know! I am very grateful for any help!
Thank you!
The recipe is based on a delicious sounding treat from the movie Fantastic Mr. Fox, Mrs. Bean's Famous Nutmeg Ginger Apple Snaps!
Here's what I've got so far (this will be a 5 gallon batch):
I'm planning on using 4 oz of light (or first) molasses, adding it to the boiling pot as I would with a liquid malt. This may seem like too little, but I also plan on adding a pound of turbinado to the primary fermenter.
I'm kind of at a loss on the hops additions, but here is what my best guess was... I was going to use hallertau for bittering, for the mellow spiciness of it, and fuggles at the end for the mild, rounded, woody aroma. I'm sure someone out there must have a better suggestion, though, and I'm eager to hear it!
During the boil, I plan on adding the following:
1 stick cinnamon at 60 minutes
1/4 tsp ground nutmeg at 60 minutes
1 stick cinnamon at 30 minutes
1/4 tsp ground nutmeg at 30 minutes
1 stick cinnamon at 5 minutes
2 oz crystalized ginger at 5 minutes
I split them up in such a way because I have heard that doing this will produce a variety of flavors and aromas, much like adding hops at different times. Is this correct or even advisable?
After the boil is over, I will mix in 1 pound of turbinado, as I'm told this produces a great brown sugar and molasses taste, without being too harsh.
For the yeast, I am again at a bit of a loss. I was thinking either a Belgian wheat yeast (such as Wyeast 3638) for the apple/plum and the dry finish it produces, or a German wheat yeast for the spicy/clovey/phenolic aspect. I have read that BrewTek CL-920 produces this, but if anyone has a Wyeast alternative, that would be preferable, because I'm pretty sure my homebrew store doesn't carry BrewTek. If anyone has another suggestion altogether, that would be great! I was kicking around the idea of using a more bready yeast to produce more of a cookie feel (as this recipe is based off a cookie recipe), but that seemed like the least important element to retain.
Once fermentation ceases, I'll transfer to the secondary where I will include dehydrated apple slices. Any recommendations on how much apple I should use? I was estimating 7.5 pounds, but that estimate is based on the amount of strawberries I included in a strawberry wheat beer I brewed this summer.
Last, but not least, I'm planning on using 3/4 cup of brown sugar for priming when bottling. That seemed like an interesting twist that could potentially produce good results.
So if anyone can suggest anything to improve my recipe or my process, please let me know! I am very grateful for any help!
Thank you!