level-one
Active Member
I'm planning out a Christmas beer and drawing inspiration from a number of sources and looking for some advice how I can "Winter/Christmas" up a dunkel recipe. I have a dunkel recipe below that I've been wanting to try. A few years ago a local brewery had a Gingerbread Maibock that I thought was pretty good, so I was thinking of adding some things to the recipe below. I did a little research and found some recipes with ginger and cinnamon that give me some idea on amounts to add, but I'm not sure, and I'm honestly not a huge fan of cinnamon so also not sure if there's some other Christmas-y things I could substitute. Here's the base recipe I'm working with:
5.5 Gallon batch
Fermentables (10 lb 6.5 oz)
7 lb 12.5 oz - Munich I 5.8 °L (74.8%)
1 lb 10.8 oz - Munich II 6.8 °L (16.1%)
8.8 oz - Caramunich I 38.2 °L (5.3%)
3.2 oz - Carafa Special III 347.5 °L (1.9%)
3.2 oz - Melanoiden Malt 15.3 °L (1.9%)
Hops (1.09 oz)
60 min - 0.37 oz - Magnum - 12% (15 IBU)
15 min - 0.17 oz - Magnum - 12% (3 IBU)
5 min - 0.56 oz - Saaz - 3.75% (1 IBU)
Open to any feedback or advice, thanks!
5.5 Gallon batch
Fermentables (10 lb 6.5 oz)
7 lb 12.5 oz - Munich I 5.8 °L (74.8%)
1 lb 10.8 oz - Munich II 6.8 °L (16.1%)
8.8 oz - Caramunich I 38.2 °L (5.3%)
3.2 oz - Carafa Special III 347.5 °L (1.9%)
3.2 oz - Melanoiden Malt 15.3 °L (1.9%)
Hops (1.09 oz)
60 min - 0.37 oz - Magnum - 12% (15 IBU)
15 min - 0.17 oz - Magnum - 12% (3 IBU)
5 min - 0.56 oz - Saaz - 3.75% (1 IBU)
Open to any feedback or advice, thanks!