snipper_cr
Well-Known Member
I have a Christmas ale that I brewed a while back that I am ready to put into the bottles and let condition for a while. The recipe is below. What would be the effects of priming with brown sugar (in an attempt to get a subtle taste contribution)? Otherwise I can use corn sugar. If that taste would be good, I'd like to add it but if bad, I'll stick with corn sugar. I'll probably go with 3/4 cup (5 gallon batch) to use normal carbonation. So any thoughts?
8 lb Pale Liquid Extract
1 lb Caramel/Crystal Malt - 60L
1/2 lb Honey Malt
1/2 lb Special B Malt
1 oz Northern Brewer [7.50%] (35 min)
1 oz Hallertauer [2.50%] (10 min
1 tsp Ginger Root (Boil 5.0 min)
1 tsp Nutmeg (Boil 5.0 min)
2 tsp Cardamon (Boil 5.0 min)
2 tsp Cinnamon (Boil 5.0 min)
1 oz Orange Peel, Sweet (Boil 5.0 min)
Belgian Wit Ale (White Labs #WLP400)
8 lb Pale Liquid Extract
1 lb Caramel/Crystal Malt - 60L
1/2 lb Honey Malt
1/2 lb Special B Malt
1 oz Northern Brewer [7.50%] (35 min)
1 oz Hallertauer [2.50%] (10 min
1 tsp Ginger Root (Boil 5.0 min)
1 tsp Nutmeg (Boil 5.0 min)
2 tsp Cardamon (Boil 5.0 min)
2 tsp Cinnamon (Boil 5.0 min)
1 oz Orange Peel, Sweet (Boil 5.0 min)
Belgian Wit Ale (White Labs #WLP400)