brewswellwithothers
Well-Known Member
So I'm trying to put together a grain bill for a nice malty winter ale that I'll be using some spices in for the holidays. I have a basic idea of what I would like to use but my brain keeps telling me its too many caramel malts. Any comments or ideas would be great to help me figure out what I really should brew.
Current grain bill in progress, 5.5gal batch @ 65% efficiency:
Golden Promise 8 lbs
Breiss White Wheat 3.5 lbs
Cara Aroma 0.5 lbs
Cara Hell 0.5 lbs
Cara Amber 0.5 lbs
Caramel 40 0.5 lbs
Caramel 60 0.5 lbs
Caramel 80 0.5 lbs
Amber Candi Sugar 1 lbs (hard crystal type, to be added around last 15-20 minutes of boil)
Hallertau 1oz @ 60 mins
Hallertau 0.5oz @ 30 mins
Willamette 0.5oz @ 30 mins
Hallertau 0.5oz @ 10 mins
Willamette 0.5oz @ 10 mins
Was planning to use Wyeast 1056 as I like its clean nature.
I really want a nice toffee caramel malt flavor and aroma with earthy/spicy hop profile to go along with the cinnamon and other spices (thinking maybe nutmeg or ginger, and clove?). This should end up being somewhere around 6.5% - 6.8% ABV.
So let em rip and tell me what you think, all comments are welcome.
Thanks
Current grain bill in progress, 5.5gal batch @ 65% efficiency:
Golden Promise 8 lbs
Breiss White Wheat 3.5 lbs
Cara Aroma 0.5 lbs
Cara Hell 0.5 lbs
Cara Amber 0.5 lbs
Caramel 40 0.5 lbs
Caramel 60 0.5 lbs
Caramel 80 0.5 lbs
Amber Candi Sugar 1 lbs (hard crystal type, to be added around last 15-20 minutes of boil)
Hallertau 1oz @ 60 mins
Hallertau 0.5oz @ 30 mins
Willamette 0.5oz @ 30 mins
Hallertau 0.5oz @ 10 mins
Willamette 0.5oz @ 10 mins
Was planning to use Wyeast 1056 as I like its clean nature.
I really want a nice toffee caramel malt flavor and aroma with earthy/spicy hop profile to go along with the cinnamon and other spices (thinking maybe nutmeg or ginger, and clove?). This should end up being somewhere around 6.5% - 6.8% ABV.
So let em rip and tell me what you think, all comments are welcome.
Thanks