cowboymcd82
Member
Hey everyone. So, I'm pretty new to brewing, but I was thinking for my next beer, I'd make a Christmas pale ale. I plan to use a fairly basic pale ale recipe, sort of based on my last recipe; but I wanted to add some spices, and one thing I read about here that sounded interesting is spruce. I figured, why not?
I did search through the forums for information, and with that, put together what (I think) might be a good recipe; though, what I found wasn't always very specific, mostly "don't use too much." So, I wanted to run this by you experts to see what you thought of it:
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Malts:
4lb Pale LME
2lb Amber LME
1/2lb Crystal 60L
Hops:
60 min -- 3/4oz Chinook pellets @ 11.5%AA
30 min -- 1/2oz Simcoe leaves @ 11.9%AA
15 min -- 1/4oz Simcoe leaves @ 11.9%AA
For yeast, I used Munton & Fison ale yeast for my pale ale before.... but I'm open to suggestions (I picked it because of a recipe, and because it's dry yeast...)
And finally, some spices..... vanilla, nutmeg, cinnamon. If I added 1/4 tsp or 1/2 tsp spruce extract, does that sound about right? Should I add less? Or maybe increase the malt amount (since this recipe comes out to 40 IBU as well as spruce, maybe that would balance it out? I sort of imagine the spruce flavor adding to the hoppiness). I do tend to like my pale ales a little more hoppy, though.
What do you think? Thanks in advance!
I did search through the forums for information, and with that, put together what (I think) might be a good recipe; though, what I found wasn't always very specific, mostly "don't use too much." So, I wanted to run this by you experts to see what you thought of it:
---------------
Malts:
4lb Pale LME
2lb Amber LME
1/2lb Crystal 60L
Hops:
60 min -- 3/4oz Chinook pellets @ 11.5%AA
30 min -- 1/2oz Simcoe leaves @ 11.9%AA
15 min -- 1/4oz Simcoe leaves @ 11.9%AA
For yeast, I used Munton & Fison ale yeast for my pale ale before.... but I'm open to suggestions (I picked it because of a recipe, and because it's dry yeast...)
And finally, some spices..... vanilla, nutmeg, cinnamon. If I added 1/4 tsp or 1/2 tsp spruce extract, does that sound about right? Should I add less? Or maybe increase the malt amount (since this recipe comes out to 40 IBU as well as spruce, maybe that would balance it out? I sort of imagine the spruce flavor adding to the hoppiness). I do tend to like my pale ales a little more hoppy, though.
What do you think? Thanks in advance!