So what I'm trying to make is a very malty, sweet, deep red holiday ale. Something that I can sit down on a chilly evening next to the fire and warm myself with. I've done a bit of fiddling with QBrew to put something together, but would like any input you have. I'm not sure the proper amounts of spices for this. I'd like them to be subtle but noticeable, not too over the top.
All Grain
Yeast: WLP004 or 005? (any others that might work better?)
Batch Size: 5.5gal
Original Gravity: 1.062
Final Gravity: 1.015
ABV: 6.0%
SRM: 17
IBU: 12
10.0lb American 2-Row
1.5lb Crystal 60L
1.0lb Crystal 120L
1.0lb Belgian Candy (or maybe honey, haven't decided)
0.5oz EKGoldings (60min)
0.5oz EKGoldings (20min)
Spices added at flame out:
1/4tsp Cinnamon
1/4tsp Cloves
1/4tsp Nutmeg
.25oz Orange peel
Thanks,
Terje
All Grain
Yeast: WLP004 or 005? (any others that might work better?)
Batch Size: 5.5gal
Original Gravity: 1.062
Final Gravity: 1.015
ABV: 6.0%
SRM: 17
IBU: 12
10.0lb American 2-Row
1.5lb Crystal 60L
1.0lb Crystal 120L
1.0lb Belgian Candy (or maybe honey, haven't decided)
0.5oz EKGoldings (60min)
0.5oz EKGoldings (20min)
Spices added at flame out:
1/4tsp Cinnamon
1/4tsp Cloves
1/4tsp Nutmeg
.25oz Orange peel
Thanks,
Terje