thehaze
Well-Known Member
Hello,
'tis the season of dark beers and I've been set up by friends, to concoct a dark, spiced beer. I've settled on a Dark Weizenbock, which I will double mash. One mash will be done at a lower temperature, whereas the second will be done at around 70C/158F.
The recipe will include all Weyermann malts: Extra Pilsner, Dark Wheat, Light Whear, CaraWheat, CaraBohemian and Chocolate Rye. ABV will land somewhere between 7.5 and 8%, SRM probably around 25-30, with 15 IBU and I'll be using Lallemand Munich Classic for the yeast. As for the spices, I'm thinking smidges of ginger, cinnamon, pineapple, orange and some banana chips. Some spices I'll add to the boil, some to the fermenter.
I'm wondering what is people's experience with dehydrated banana chips in the fermenter and orange peel? Has anyone used it, and how did it work out? Any advice and experience from actually brewing with the spices or the style itself, is welcome.
Thank you.
'tis the season of dark beers and I've been set up by friends, to concoct a dark, spiced beer. I've settled on a Dark Weizenbock, which I will double mash. One mash will be done at a lower temperature, whereas the second will be done at around 70C/158F.
The recipe will include all Weyermann malts: Extra Pilsner, Dark Wheat, Light Whear, CaraWheat, CaraBohemian and Chocolate Rye. ABV will land somewhere between 7.5 and 8%, SRM probably around 25-30, with 15 IBU and I'll be using Lallemand Munich Classic for the yeast. As for the spices, I'm thinking smidges of ginger, cinnamon, pineapple, orange and some banana chips. Some spices I'll add to the boil, some to the fermenter.
I'm wondering what is people's experience with dehydrated banana chips in the fermenter and orange peel? Has anyone used it, and how did it work out? Any advice and experience from actually brewing with the spices or the style itself, is welcome.
Thank you.