Hey everyone,
Alright, here is my recipe:
Fermentables
6.5 lb Pilsner 2-Row(Bel)
3 lb Vienna Malt
1.5 lb Munich Malt
8 oz Special B
1 lb Belgian Candy sugar(D-180)
Hops
0.3 oz Magnum at 60 min
0.5 oz Saaz at 10 min
Yeast
WLP500
Spices(bear with me here)
Fennel Seed
Cacao Nibs(1 oz secondaries)
Almond extract(homemade)
Christmas spices(need help here)
Mash:Single Infusion
156 at 60 min
Okay, so here it is(game plan, that is). I plan on fermenting this at 68 degrees and letting it come up to room temperature(72). After primary is over, I want to split the batch between 2 three gallon carboys. The first Carboy(Carboy A) I will add 1 oz cacao nibs(ground and soaked in vodka), and the second carboy(Carboy B) I will add spice along with cacao nibs. I would like to spice B like a christmas ale and would probably make a fennel seed "tea" and add that along with either nutmeg or cinnamon(I feel like nutmeg would work better, maybe both?) . Onto bottling, I would bottle the first carboy(A) as is and then split Carboy B between half bottled directly from carboy and the other half with almond extract. Is this a sensible approach? I just don't like the idea of one ingredient taking over the whole batch, and with this being a new recipe I feel like I can see the progression of the beer through each stage of additions and manipulate it from there.
Please critique the base recipe though! You guys have always been helpful, and I appreciate it immensely!
Pat
Alright, here is my recipe:
Fermentables
6.5 lb Pilsner 2-Row(Bel)
3 lb Vienna Malt
1.5 lb Munich Malt
8 oz Special B
1 lb Belgian Candy sugar(D-180)
Hops
0.3 oz Magnum at 60 min
0.5 oz Saaz at 10 min
Yeast
WLP500
Spices(bear with me here)
Fennel Seed
Cacao Nibs(1 oz secondaries)
Almond extract(homemade)
Christmas spices(need help here)
Mash:Single Infusion
156 at 60 min
Okay, so here it is(game plan, that is). I plan on fermenting this at 68 degrees and letting it come up to room temperature(72). After primary is over, I want to split the batch between 2 three gallon carboys. The first Carboy(Carboy A) I will add 1 oz cacao nibs(ground and soaked in vodka), and the second carboy(Carboy B) I will add spice along with cacao nibs. I would like to spice B like a christmas ale and would probably make a fennel seed "tea" and add that along with either nutmeg or cinnamon(I feel like nutmeg would work better, maybe both?) . Onto bottling, I would bottle the first carboy(A) as is and then split Carboy B between half bottled directly from carboy and the other half with almond extract. Is this a sensible approach? I just don't like the idea of one ingredient taking over the whole batch, and with this being a new recipe I feel like I can see the progression of the beer through each stage of additions and manipulate it from there.
Please critique the base recipe though! You guys have always been helpful, and I appreciate it immensely!
Pat