So the weather's been cooling down and its got me thinking about brewing a winter warmer to get me through that cold winter week we have here in Georgia. Never brewed a spiced beer before though so I was hoping to get some feedback on the recipe. I'm probably most unsure about the amount of allspice and ginger. I want the spice to be present but not overbearing. I've heard allspice is a pretty balanced spice and it's hard to over do it. Also not sure about the coffee. I thought it might blend well with the spices though. Open to feedback on the malts and hops too of course. Here's the recipe:
Brew Method: All Grain
Style Name: Holiday/Winter Special Spiced Beer
Boil Time: 60 min
Batch Size: 5.5 gallons
Boil Size: 7 gallons
Efficiency: 70%
STATS:
Original Gravity: 1.063
Final Gravity: 1.016
ABV (standard): 6.16%
IBU (tinseth): 42.96
SRM (morey): 25.59
FERMENTABLES:
7 lb - Maris Otter Pale (52.8%)
4 lb - Munich (30.2%)
0.75 lb - Caramel / Crystal 40L (5.7%)
0.75 lb - Caramel / Crystal 120L (5.7%)
0.5 lb - Chocolate (3.8%)
0.25 lb - Smoked Malt (1.9%)
HOPS:
0.5 oz - Simcoe (AA 12.7), Type: Pellet, Use: First Wort
0.5 oz - Magnum (AA 15) for 60 min, Type: Pellet, Use: Boil
1 oz - East Kent Goldings (AA 5) for 5 min, Type: Pellet, Use: Boil
MASH STEPS:
1) Temperature, Temp: 154 F, Time: 60 min, Amount: 18 qt, Strike temp = 167
2) Infusion, Temp: 170 F, Time: 10 min, Amount: 7.5 qt, Mashout
3) Sparge, Temp: 185 F, Amount: 10 qt, Batch Sparge
OTHER INGREDIENTS:
1 tbsp - Allspice, Time: 5 min, Type: Spice, Use: Boil
1 tsp - Ginger, Time: 5 min, Type: Spice, Use: Boil
2 oz - Course Ground Coffee, Time: 0 min, Type: Flavor, Use: Boil
YEAST:
Fermentis / Safale - Safale - English Ale Yeast S-04
Starter: No
Form: Dry
Attenuation (custom): 75%
Flocculation: Medium
Optimum Temperature: 59 F - 75 F
Oh, and I know the ABV is a bit low for a winter warmer but I didn't wanted to go too big just to make sure it would be ready for Christmas.
Also feel free to post completely different recipes for winter beers that you happen to be brewing or thinking about brewing so that I can steal ideas from you and maybe incorporate them into this one.
Thanks for the help in advance.
Brew Method: All Grain
Style Name: Holiday/Winter Special Spiced Beer
Boil Time: 60 min
Batch Size: 5.5 gallons
Boil Size: 7 gallons
Efficiency: 70%
STATS:
Original Gravity: 1.063
Final Gravity: 1.016
ABV (standard): 6.16%
IBU (tinseth): 42.96
SRM (morey): 25.59
FERMENTABLES:
7 lb - Maris Otter Pale (52.8%)
4 lb - Munich (30.2%)
0.75 lb - Caramel / Crystal 40L (5.7%)
0.75 lb - Caramel / Crystal 120L (5.7%)
0.5 lb - Chocolate (3.8%)
0.25 lb - Smoked Malt (1.9%)
HOPS:
0.5 oz - Simcoe (AA 12.7), Type: Pellet, Use: First Wort
0.5 oz - Magnum (AA 15) for 60 min, Type: Pellet, Use: Boil
1 oz - East Kent Goldings (AA 5) for 5 min, Type: Pellet, Use: Boil
MASH STEPS:
1) Temperature, Temp: 154 F, Time: 60 min, Amount: 18 qt, Strike temp = 167
2) Infusion, Temp: 170 F, Time: 10 min, Amount: 7.5 qt, Mashout
3) Sparge, Temp: 185 F, Amount: 10 qt, Batch Sparge
OTHER INGREDIENTS:
1 tbsp - Allspice, Time: 5 min, Type: Spice, Use: Boil
1 tsp - Ginger, Time: 5 min, Type: Spice, Use: Boil
2 oz - Course Ground Coffee, Time: 0 min, Type: Flavor, Use: Boil
YEAST:
Fermentis / Safale - Safale - English Ale Yeast S-04
Starter: No
Form: Dry
Attenuation (custom): 75%
Flocculation: Medium
Optimum Temperature: 59 F - 75 F
Oh, and I know the ABV is a bit low for a winter warmer but I didn't wanted to go too big just to make sure it would be ready for Christmas.
Also feel free to post completely different recipes for winter beers that you happen to be brewing or thinking about brewing so that I can steal ideas from you and maybe incorporate them into this one.
Thanks for the help in advance.
