I decided to try to come up with a brew that I hope really goes over well in December/holidays. I figure the normal is probably a little hint of cinnamon for that warmth spice (and others like clove/nutmeg/ginger/etc).
I'm trying something a little different for the 'warmth', but I will retain the slighest hint of spices. Recipe was concocted through the BrewR app.
Sizzlin' Snow Spiced Porter *2.5 gallons
.25 lbs Chocolate Malt
3 lbs Dark DME
1 oz Cascade (60 min)
.5 oz Cascade (15 min)
2 jalapeno's (15 min) *I used 10 in 1 gallon for a test wine and it was too much. I'm looking for slight warmth here, not heat.*
1/2 tsp cinammon (15 min)
1/2 tsp ginger (15 min)
BrewR stats (set as 2.5 gallon volume with 1 gallon boil):
Est. OG: 1.054
Est. FG: 1.014
Est. ABV: 5.3%
Est. IBU: 26.4
Est. SRM: 23.8
Yes, I'm going to do a 1ish gallon boil and do a top off with boiled/cooled water to 2.5 gallons. I already set this in the app, so I'm hoping it took it into account. Anyways, a couple things:
Chocolate malt gets steeped, not mashed, correct?
Do the hops matter? I know nothing about hop flavors yet, and these fit the estimated ranges for IBU's in the app. Any suggestions here?
Any other spices I should consider or re-consider?
Planning to start it first week of October, so getting things ready soon and allowing time for considerations and feedback in case of tweaks.