slightlyoffbeat
Active Member
Hello everyone. I know there is a lot going on here. I don't usually brew recipes this complex, but ever since having Midnight Sun's oaked TREAT, I've wanted to try this. It is a balancing act and it will probably take a few tries. I'm also brewing now since aging is going to be a factor.
I want it to be big, and I want the flavors to play nice with each other. I know it can be done....I just need to start experimenting.
The recipe base is a combination of information from TREAT and Yeti:
5 Gallon Batch
16lb Pale 2-row
1lb Crystal 120
12oz Chocolate Malt
12oz Carafa I
10oz Roasted Barley
8oz Flaked Wheat
8oz Flaked Rye
3 Cans of pumpkin, Baked at 350*F for 60 minutes, cooled and added to mash
12oz rice hulls
1.25oz Chinook -- 60
.5oz Chinook -- 30
.5 Centennial -- 15
.5 Centennial -- 5
1 tsp, equal parts allspice, nutmeg and cinnamon - 1
For secondary, rack on to 6oz Cocoa Nibs, 1oz American Oak, 1oz of French Oak
age for a few months and then bottle (tasting occasionally)
I would really appreciate feedback. My biggest questions:
Hops. I love the American hops that punch through yeti oaked/chocolate, but perhaps it is too much for this recipe (especially late additions)?
Balancing between the cocoa, oak, and spices. Any suggestions?
I want it to be big, and I want the flavors to play nice with each other. I know it can be done....I just need to start experimenting.
The recipe base is a combination of information from TREAT and Yeti:
5 Gallon Batch
16lb Pale 2-row
1lb Crystal 120
12oz Chocolate Malt
12oz Carafa I
10oz Roasted Barley
8oz Flaked Wheat
8oz Flaked Rye
3 Cans of pumpkin, Baked at 350*F for 60 minutes, cooled and added to mash
12oz rice hulls
1.25oz Chinook -- 60
.5oz Chinook -- 30
.5 Centennial -- 15
.5 Centennial -- 5
1 tsp, equal parts allspice, nutmeg and cinnamon - 1
For secondary, rack on to 6oz Cocoa Nibs, 1oz American Oak, 1oz of French Oak
age for a few months and then bottle (tasting occasionally)
I would really appreciate feedback. My biggest questions:
Hops. I love the American hops that punch through yeti oaked/chocolate, but perhaps it is too much for this recipe (especially late additions)?
Balancing between the cocoa, oak, and spices. Any suggestions?