mrfocus
Well-Known Member
So, while my Apfelwein has been fermenting, I have been giving more and more thought to the holiday ale I want to produce.
I was running some different tests through the TastyBrew recipe calculator (don't have the full version of BeerSmith yet).
This is what I cam up with:
Batch size: 6 gallons
1lbs Dark LME
6lbs Light LME
3.3lbs Amber LME (Cooper's)
1lbs Honey.
Yeast Apparent attenuation of 75% gives me 6.3% ABV.
First off, let me explain my choices for the malt.
I want an amber beer (red for the holidays). The amount of Light LME is to counter-balance the darkness of LME. The Dark LME is to add depth to the brew. The Light LME is to counter-balance the darkness of the Dark LME. The honey is truely just to add mouth
As for bittering. I was thinking of adding the following ingredients (amounts are still undetermined): cinnamon, nutmeg, cloves and cocoa. The cinnamon nutmeg and cloves are to add the real Christmas taste to the brew, while the cocoa is to counter-balance a bit of the strength of cloves.
Now, I'm going for something really holiday-y, thus the spices. The colour, as I said before is for Christmas.
What kind of yeast would you guys suggest?
I was wondering what your opinion about this is?
Do you think the ABV is too high for something so light? Do you think the spices would complement the malt? Is there are real use for adding the honey (is the added mouthfeel idea founded)?
Any other suggestions or comments are greatly appreciated.
Thanks,
mrfocus
I was running some different tests through the TastyBrew recipe calculator (don't have the full version of BeerSmith yet).
This is what I cam up with:
Batch size: 6 gallons
1lbs Dark LME
6lbs Light LME
3.3lbs Amber LME (Cooper's)
1lbs Honey.
Yeast Apparent attenuation of 75% gives me 6.3% ABV.
First off, let me explain my choices for the malt.
I want an amber beer (red for the holidays). The amount of Light LME is to counter-balance the darkness of LME. The Dark LME is to add depth to the brew. The Light LME is to counter-balance the darkness of the Dark LME. The honey is truely just to add mouth
As for bittering. I was thinking of adding the following ingredients (amounts are still undetermined): cinnamon, nutmeg, cloves and cocoa. The cinnamon nutmeg and cloves are to add the real Christmas taste to the brew, while the cocoa is to counter-balance a bit of the strength of cloves.
Now, I'm going for something really holiday-y, thus the spices. The colour, as I said before is for Christmas.
What kind of yeast would you guys suggest?
I was wondering what your opinion about this is?
Do you think the ABV is too high for something so light? Do you think the spices would complement the malt? Is there are real use for adding the honey (is the added mouthfeel idea founded)?
Any other suggestions or comments are greatly appreciated.
Thanks,
mrfocus