Bradinator
Well-Known Member
I imagine this is going to get beaten to death the next month or so, but I have been really trying to put together a spiced Christmas Ale that would be ready for Early-Mid December.
Here's what I have so far:
2.5 Gallon Batch size
Estimated OG: 1.061
Estimated IBU: 57.5
3.3lbs Amber LME
1.0lbs Honey (Is this too much honey for a 2.5g batch?)
1.0oz Goldings, BC @ 60min
1.0oz Cascade @ 15min
0.25oz Orange Peel @ 10min
1 cinnamon stick @ 10min
1 tsp powdered ginger @ 10min
1 tsp all spice @ 10min
1 whole clove @ 10min
2 tsp vinalla extract @ 5min
Its the spices I am not sure about! I want to make sure I get both the quantities and pitching times correct for this. I am looking to make the spice noticeable in the beer, but without overwhelming everything else.
This is my first brew using spices so any advice is appreciated.
Thanks!
Here's what I have so far:
2.5 Gallon Batch size
Estimated OG: 1.061
Estimated IBU: 57.5
3.3lbs Amber LME
1.0lbs Honey (Is this too much honey for a 2.5g batch?)
1.0oz Goldings, BC @ 60min
1.0oz Cascade @ 15min
0.25oz Orange Peel @ 10min
1 cinnamon stick @ 10min
1 tsp powdered ginger @ 10min
1 tsp all spice @ 10min
1 whole clove @ 10min
2 tsp vinalla extract @ 5min
Its the spices I am not sure about! I want to make sure I get both the quantities and pitching times correct for this. I am looking to make the spice noticeable in the beer, but without overwhelming everything else.
This is my first brew using spices so any advice is appreciated.
Thanks!