TwoHeadsBrewing
Well-Known Member
I'm wanting to brew up a holiday spiced ale, but not in the typical "winter warmer" style. I'd like to use my Brown Ale as a base, and add orange peel, corriander, ginger and cinnamon in small amounts. I don't want to overpower the brown ale base, but have a decent amount of aroma and flavor from the spices. Here's what I'm thinking, please take a look and let me know what you think:
11 gallon batch - 80% efficiency
OG: 1.059
FG: 1.014
Color: 21.7 (brown)
IBU: 33.6
ABV: 5.9%
Grain Bill
18# - 2 Row
2# - CaraPils
1# - Crystal 60L
1.5# - Special B
0.5# - Chocolate
2 oz - Maltodextrin
Hop Schedule
2 oz - Northern Brewer (60m)
1 oz - EKG (30m)
1 oz - EKG (5m)
Spices
3 oz. Fresh Ground Ginger (boil 10m)
2 - 3" Cinnamon Sticks (boil 5m)
1.5 oz - Corriander Seed (boil 5m)
1.5 oz - Sweet Curacao Orange Peel (boil 5m)
Yeast
2 Pkgs - Wyeast 1056 American Ale
Mash Schedule
Mash at 156F for 60 minutes
Fly sparge @ 180F
Fermentation
Carboy 1 - 21 days @ 68F
Carboy 2 - 35 days @ 68F
Keg and carb @ 37F for 2 weeks, then serve.
11 gallon batch - 80% efficiency
OG: 1.059
FG: 1.014
Color: 21.7 (brown)
IBU: 33.6
ABV: 5.9%
Grain Bill
18# - 2 Row
2# - CaraPils
1# - Crystal 60L
1.5# - Special B
0.5# - Chocolate
2 oz - Maltodextrin
Hop Schedule
2 oz - Northern Brewer (60m)
1 oz - EKG (30m)
1 oz - EKG (5m)
Spices
3 oz. Fresh Ground Ginger (boil 10m)
2 - 3" Cinnamon Sticks (boil 5m)
1.5 oz - Corriander Seed (boil 5m)
1.5 oz - Sweet Curacao Orange Peel (boil 5m)
Yeast
2 Pkgs - Wyeast 1056 American Ale
Mash Schedule
Mash at 156F for 60 minutes
Fly sparge @ 180F
Fermentation
Carboy 1 - 21 days @ 68F
Carboy 2 - 35 days @ 68F
Keg and carb @ 37F for 2 weeks, then serve.