Any advice on the best way to kick up the alcohol for an extra punch on my Christmas Ale?
Here's the recipe I went with last year:
10.00 lb Pale Malt (2 Row) US
1.00 lb Crystal Malt - 80L
1.00 lb Honey (flame out)
.25 lb Molasses (flame out)
1.00 oz Cascade - Boil 60.0 min
1.00 oz Hallertauer - Boil 2.0 min
1.00 oz Ginger Root (Boil 10.0 mins)
2 Cinnamon Sticks (Boil 10.0 mins)
2.00 oz Orange Zest (Boil 10.0 mins)
1 pkg London ESB (Wyeast Labs #1968)
This brew was 6.8% - I was thinking about adding some belgian candi syrup because the one time I used it, it was amazing...though that was the D-180 which is super dark (and might be too dark here?)
Or should I just increase the amount of pale and / or crystal malt by a pound or two to get the extra sugar from the grain?
I'm still relatively new to tweaking my own recipes, so, any help is appreciated!
Cheers!
Here's the recipe I went with last year:
10.00 lb Pale Malt (2 Row) US
1.00 lb Crystal Malt - 80L
1.00 lb Honey (flame out)
.25 lb Molasses (flame out)
1.00 oz Cascade - Boil 60.0 min
1.00 oz Hallertauer - Boil 2.0 min
1.00 oz Ginger Root (Boil 10.0 mins)
2 Cinnamon Sticks (Boil 10.0 mins)
2.00 oz Orange Zest (Boil 10.0 mins)
1 pkg London ESB (Wyeast Labs #1968)
This brew was 6.8% - I was thinking about adding some belgian candi syrup because the one time I used it, it was amazing...though that was the D-180 which is super dark (and might be too dark here?)
Or should I just increase the amount of pale and / or crystal malt by a pound or two to get the extra sugar from the grain?
I'm still relatively new to tweaking my own recipes, so, any help is appreciated!
Cheers!
