Cinci-Brewing
Active Member
I'm planning on brewing a recipe that I'm currently researching for Christmas. I'm going to be buying the majority of my supplies locally, which may or may not limit my options. For this ale, all that I know that I want to use so far is Briess Chocolate malt grains in which I already have 1 pound, blackstrap molasses, and Danstar Windsor ale yeast. I would like this beer to be dark black in color, just like a stout or porter. I still need to decide which hops that I should use.
I also need some recommendations for spices and what amounts to use. I was also thinking of using 1 pound of carmel malt grains, either 40L or 60L, but need advice as to which to choose. This will be a 5 gallon extract batch.
Here's what I was thinking. I'm still new to creating recipes.
6.6 pounds of Muntons Dark LME
1 pound of Carmel Malt 40L or 60L?
1 1/2 pounds of Briess Chocolate Malt ( 6 Row - Lovibond 350 - Rich, Roasted Coffee, Cocoa)
8 ounces of Blackstrap Molasses
Danstar Windsor Ale Dry Yeast
Ground Cinnamon
Ground Cloves

Ground Ginger

Ground Nutmeg
Should I also incorporate DME into this recipe?
I also need some recommendations for spices and what amounts to use. I was also thinking of using 1 pound of carmel malt grains, either 40L or 60L, but need advice as to which to choose. This will be a 5 gallon extract batch.
Here's what I was thinking. I'm still new to creating recipes.
6.6 pounds of Muntons Dark LME
1 pound of Carmel Malt 40L or 60L?
1 1/2 pounds of Briess Chocolate Malt ( 6 Row - Lovibond 350 - Rich, Roasted Coffee, Cocoa)
8 ounces of Blackstrap Molasses
Danstar Windsor Ale Dry Yeast
Ground Cinnamon
Ground Cloves

Ground Ginger

Ground Nutmeg
Should I also incorporate DME into this recipe?