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Old 03-06-2011, 10:03 PM   #1
Aug 2010
Tulsa, OK
Posts: 44

Hey guys. Today I got the idea that I wanted to brew a big beer and age it to be ready around the holidays. Here's what I've come up with so far. I don't know if it really fits into a base style, I started with the Wit that I brewed last month and added some Munich and Crystal malt to darken it up and add some body. I'm really trying to figure out the spices. I want it to taste, well, Christmasy, but don't want any of the spices to overpower the beer. Any help you can give me would be appreciated!

Please note that the amounts given are for a 2.5 gallon batch. I don't think my little 5 gallon mash tun can handle much more than that.

Amount Item Type % or IBU
0.75 lb Rice Hulls (0.0 SRM) Adjunct 7.89 %
2.50 lb White Wheat Malt (2.4 SRM) Grain 26.32 %
1.50 lb Wheat, Flaked (1.6 SRM) Grain 15.79 %
1.25 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 13.16 %
1.25 lb Munich Malt - 10L (10.0 SRM) Grain 13.16 %
1.25 lb Pale Malt (2 Row) US (2.0 SRM) Grain 13.16 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 10.53 %
1.75 oz Williamette [4.90 %] (60 min) Hops 45.5 IBU
0.05 oz Cinnamon Stick (Boil 5.0 min) Misc
0.05 oz Clove (Boil 5.0 min) Misc
0.05 oz Nutmeg (Boil 5.0 min) Misc
0.40 oz Coriander Seed (Boil 5.0 min) Misc
0.40 oz Orange Peel, Sweet (Boil 5.0 min) Misc
1 Pkgs Bavarian Wheat Yeast (Wyeast Labs #3056) Yeast-Wheat

Beer Profile

Est Original Gravity: 1.090 SG
Est Final Gravity: 1.021 SG
Estimated Alcohol by Vol: 9.03 %
Bitterness: 45.5 IBU Calories: 418 cal/pint
Est Color: 18.7 SRM

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