I'm trying to put together a recipe for a nice warming holiday beer with full body, yet still sweet. I want all the spices to mix well with the sweet malt flavor and want the Clove ester from the Haller hops. Let me know what you think of the amounts of the spicing and hop usage.
simple extract only (Don't have a big enough pot to start mashing yet) Full boil of 45 minutes. Single ferment at 65 F, age in bottles for about 4-6 weeks
5 gallon batch
3.3 lb can Amber malt extract 45 min boil
3.3 lb can caramel malt extract 45 min boil
3.3 lb can wheat malt extract 45 min boil
2 lb brown sugar, Dark 45 min boil
1 oz. Apollo hop pellet 40 min boil
1/2 oz. Fresh Ginger 12 min boil
1/4 oz Cinnamon 5 min boil
2 oz. Hallertauer Hersbrucker hop pellet 5 min boil
simple extract only (Don't have a big enough pot to start mashing yet) Full boil of 45 minutes. Single ferment at 65 F, age in bottles for about 4-6 weeks
5 gallon batch
3.3 lb can Amber malt extract 45 min boil
3.3 lb can caramel malt extract 45 min boil
3.3 lb can wheat malt extract 45 min boil
2 lb brown sugar, Dark 45 min boil
1 oz. Apollo hop pellet 40 min boil
1/2 oz. Fresh Ginger 12 min boil
1/4 oz Cinnamon 5 min boil
2 oz. Hallertauer Hersbrucker hop pellet 5 min boil
