Winter Spiced Ale - critique - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Winter Spiced Ale - critique

Reply
 
Thread Tools
Old 08-31-2010, 07:41 PM   #1
permo
Recipes 
 
Sep 2009
North Dakota
Posts: 2,944
Liked 55 Times on 48 Posts



Briess 2-Row Brewer's Malt 14 lbs
Weyermann Munich Type II 1 lbs
Briess Victory 0 lbs, 6 oz
Special B 0 lbs, 8 oz
Simpsons Extra Dark Crystal 0 lbs, 8 oz
Crisp Pale Chocolate Malt 0 lbs, 6 oz
Briess Special Roast Malt 0 lbs, 6 oz
40 IBU Magnum at 60
1 broaken up cinnamon stick at 10
1 cracked up nutmeg at 10
6 whole cloves at 10
no finishing hops
OG = 1.070
Mash at 155, Pacman Yeast


I was thinking about possibly steaping the spices in spiced rum and adding that in secondary to create a fortified spiced winter ale......

what do you all think? With pacman it seems I finish super dry, regardless of mash temp.

 
Reply With Quote
Old 09-01-2010, 01:06 PM   #2
Oldsock
 
Oldsock's Avatar
Recipes 
 
Sep 2007
DC, Washington DC
Posts: 3,233
Liked 253 Times on 168 Posts


When I actually want to taste the spices I tend to add them to the secondary (usually whole/ground directly or as a spice tea). You can always add the spices to the boil and then add more spiced rum at bottling to adjust the flavor.

Otherwise the recipe looks fine to me although 1 lb of really dark crystal is probably more than I would use (maybe swap the Special B for CaraMunich or something mid-range like that). Good luck
__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

 
Reply With Quote
Old 09-02-2010, 01:56 PM   #3
permo
Recipes 
 
Sep 2009
North Dakota
Posts: 2,944
Liked 55 Times on 48 Posts


Quote:
Originally Posted by Oldsock View Post
When I actually want to taste the spices I tend to add them to the secondary (usually whole/ground directly or as a spice tea). You can always add the spices to the boil and then add more spiced rum at bottling to adjust the flavor.

Otherwise the recipe looks fine to me although 1 lb of really dark crystal is probably more than I would use (maybe swap the Special B for CaraMunich or something mid-range like that). Good luck
Thank you for the advice, I did follow it. I ditched the C150 (I love me my special B) for 6 oz C80 and 4 oz C40. I downed the munich just a touch, and upped the base. Swapped the pale choco out for straight choco.


Briess 2-Row Brewer's Malt 14 lbs, 8 oz
Special B 0 lbs, 8 oz
Crisp Chocolate Malt 0 lbs, 4 oz
Weyermann Munich Type II 0 lbs, 8 oz
Briess Special Roast Malt 0 lbs, 6 oz
Briess Victory 0 lbs, 6 oz
Briess 2 Row Caramel 80 0 lbs, 4 oz
Briess 2 Row Caramel 40 0 lbs, 6 oz


Now I know I earlier said spices, but I wonder if I shouldn't just chinook the crap out of this thing!?

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Spiced winter ale question dregan Recipes/Ingredients 0 09-18-2009 02:40 PM
Spiced Brown for Christmas - Please Critique kinnasst Recipes/Ingredients 2 09-14-2009 10:22 AM
Spiced Winter English Barleywine saq Recipes/Ingredients 8 09-10-2009 05:08 AM
Anything Obvisouly Wrong with my Spiced Winter Ale? o14Getz Recipes/Ingredients 9 11-12-2008 06:48 PM
Bullion based IPA, critique please (Fall Thunder? but it's Winter!) Denny's Evil Concoctions Recipes/Ingredients 8 03-01-2008 05:48 AM


Forum Jump