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Old 09-01-2011, 09:58 AM   #1
Jul 2011
Cardiff, Wales
Posts: 211
Liked 2 Times on 2 Posts

I'm currently devising a recipe for a Christmas ale. Malts to be included will probably be biscuit, vienna, special B, crystal, and chocolate. The beer will probably be spiced with orange peel, cinnamon, and clove. Hop varieties will be ones that will impart a spicy fruitiness to the brew. I'm aiming to hit quite a high original gravity.

The question is, which yeast would be best to use with a brew of this kind? I was thinking of a Belgian ale to offer some more spice/fruit notes - would this be suitable, or should I choose something more neutral?

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Old 09-01-2011, 12:02 PM   #2
Apr 2008
Madison, WI
Posts: 981
Liked 7 Times on 5 Posts

To me, i would go with something neutral in order to get OUT of the way of everything else you got in there. WY1056 is the first one that comes to mind, although pretty conservative.
~~ Malted barley wants to become beer. ~~

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