Jack
Well-Known Member
I'm thinking about exercising my creativity again this weekend. Any feedback would definitely be appreciated.
Vienna malt, 12 lbs (60%)
Amber malt, 2 lbs (10%)
Brown malt, 2 lbs (10%)
Wheat malt, 1 lb (5%)
Special B, 0.4 lbs (2%)
Crystal 80°L, 1 lb (5%)
Black patent, 1.6 lbs (8%)
northern brewer, 1.5 oz, 90 min (6.5% AA)
cinnamon, 5 min
star anise, 5 min
Wyeast 1275 Thames Valley Ale
2 lbs tart cherries/gallon added during secondary
expected OG = 1.082 (70% efficiency)
My idea is that the caramel richness of the Vienna and crystal malts would contrast nicely with the tartness of the cherries. And that the toasty/nutty flavors from the amber malt and nutty/chocolaty flavors from the brown malts would give depth to the roasty character from the black patent. The wheat is there to help improve head retention.
Vienna malt, 12 lbs (60%)
Amber malt, 2 lbs (10%)
Brown malt, 2 lbs (10%)
Wheat malt, 1 lb (5%)
Special B, 0.4 lbs (2%)
Crystal 80°L, 1 lb (5%)
Black patent, 1.6 lbs (8%)
northern brewer, 1.5 oz, 90 min (6.5% AA)
cinnamon, 5 min
star anise, 5 min
Wyeast 1275 Thames Valley Ale
2 lbs tart cherries/gallon added during secondary
expected OG = 1.082 (70% efficiency)
My idea is that the caramel richness of the Vienna and crystal malts would contrast nicely with the tartness of the cherries. And that the toasty/nutty flavors from the amber malt and nutty/chocolaty flavors from the brown malts would give depth to the roasty character from the black patent. The wheat is there to help improve head retention.
