Looking to brew a spiced beer for the holidays and have a few questions after the recipe.
75% efficiency
Recipe so far:
7lbs light munich
4 lbs pale 2 row
1 lb crystal 80
6 oz crystal 120
1lb brown sugar
Bravo hops 1oz @ 10.1% fwh, 5, 0
Imperial a31 tartan yeast.
Questioning toasting and adding 1lb flaked oats to add nuttiness.
I looked at a few spiced beer kits to inspire me and give direction and I'm thinking 1-2 oz crystallized ginger at 10 minutes and then 1/3 oz of pumpkin pie spice since I've seen between half ounce and 20grams in recipes and kits with a goal of gingerbread/gingersnap beer. I've seen some recipes use a tablespoon but with added ginger i thought i should dial it back, maybe just use a teaspoon and weigh that.
Should i add the oats? Are my spicing levels at least a good start without going overboard?
Other grains on hand: white wheat, torrified wheat, carapils, crystal 40 and 60, black malt. I also have 30L dark Munich but I've used it in my last two beers so I'd rather keep it out.
Bravo hops are for the goal of if any hop flavors come through then hopefully the orange notes. I have other hops that i can use, maybe nugget or jarrylo for something interesting? Galena, simcoe, super galena, centennial, cascade as thoughts for general citrus.
75% efficiency
Recipe so far:
7lbs light munich
4 lbs pale 2 row
1 lb crystal 80
6 oz crystal 120
1lb brown sugar
Bravo hops 1oz @ 10.1% fwh, 5, 0
Imperial a31 tartan yeast.
Questioning toasting and adding 1lb flaked oats to add nuttiness.
I looked at a few spiced beer kits to inspire me and give direction and I'm thinking 1-2 oz crystallized ginger at 10 minutes and then 1/3 oz of pumpkin pie spice since I've seen between half ounce and 20grams in recipes and kits with a goal of gingerbread/gingersnap beer. I've seen some recipes use a tablespoon but with added ginger i thought i should dial it back, maybe just use a teaspoon and weigh that.
Should i add the oats? Are my spicing levels at least a good start without going overboard?
Other grains on hand: white wheat, torrified wheat, carapils, crystal 40 and 60, black malt. I also have 30L dark Munich but I've used it in my last two beers so I'd rather keep it out.
Bravo hops are for the goal of if any hop flavors come through then hopefully the orange notes. I have other hops that i can use, maybe nugget or jarrylo for something interesting? Galena, simcoe, super galena, centennial, cascade as thoughts for general citrus.