robbie
Member
So, I've been trying to figure out how to come up with an extract recipe for a Christmas Brown Ale... I know it's a little late in the season but I figure if I brew this weekend it should at least be decent by Christmas and even better after the first of the year.
Here is what I have so far and I know I'm probably making some big mistakes but I used beercalculus.com to help out with the calculations.
Batch Size: 5 Gallons
Boil Size: 3 1/2 Gallons
OG: 1.047
FG: 1.012 (4.7% ABV)
34.1 IBU
90% 6.0 lbs Pale Liquid Extract
5% .5 lbs Chocolate Malt
5% .5 lbs Caramel/Crystal Malt - 60L
0% .25 lbs Special Roast
1.5 oz Cascade at 60 mins (5.4%)
1.0 oz Willamette at 30 mins (4.5%)
1.0 oz Willamette at 5 mins (4.5%)
Wyeast American Ale II (1272)
At 5 minutes I'll add:
3 Cinnamon Sticks
.5 tsp Allspice
.25 tsp Nutmeg
Should I use Brown Sugar for Priming? Should I use Brown Sugar during the boil at all? What am I missing?
Any help would be great!
Robbie
Here is what I have so far and I know I'm probably making some big mistakes but I used beercalculus.com to help out with the calculations.
Batch Size: 5 Gallons
Boil Size: 3 1/2 Gallons
OG: 1.047
FG: 1.012 (4.7% ABV)
34.1 IBU
90% 6.0 lbs Pale Liquid Extract
5% .5 lbs Chocolate Malt
5% .5 lbs Caramel/Crystal Malt - 60L
0% .25 lbs Special Roast
1.5 oz Cascade at 60 mins (5.4%)
1.0 oz Willamette at 30 mins (4.5%)
1.0 oz Willamette at 5 mins (4.5%)
Wyeast American Ale II (1272)
At 5 minutes I'll add:
3 Cinnamon Sticks
.5 tsp Allspice
.25 tsp Nutmeg
Should I use Brown Sugar for Priming? Should I use Brown Sugar during the boil at all? What am I missing?
Any help would be great!
Robbie