I'm allowing myself almost four months to brew and condition this beer so I would like to get this right. What I want is a spicy thick beer with a head you have to chisel off the top. I am priming with maple syrup in the hopes that it will lend a slightly sweet earthy tone to it. Here's what I'm looking at:
12lb - American pale 2-row
3lb - Caramel 120
2lb - Chocolate
1lb - Black patent
1-2 - Cinnamon sticks (10 min)
1T - All spice (10 min)
1t - Nutmeg (5 min)
2 oz Chinook (60 min)
1 oz Cascade (15 min)
Wyeast American Ale (2 packs w/ 0.5 gal starter no stir)
Anticipated OG is 1.097
Priming with maple syrup (bottle conditioned)
Things I'm worried about:
How do I get the most out of my continuous sparging?
I'm trying to pull off a 9-10% using all grain and no sugar additions.
I've had really good results with the decoction method but I'm trying to stay away from that incredibly laborious method. What is a equally useful method of mash? (But I'll do it if I have to!)
Any tips on this recipe too! (I know my chocolate and black levels are high but will it destroy the brew??)
12lb - American pale 2-row
3lb - Caramel 120
2lb - Chocolate
1lb - Black patent
1-2 - Cinnamon sticks (10 min)
1T - All spice (10 min)
1t - Nutmeg (5 min)
2 oz Chinook (60 min)
1 oz Cascade (15 min)
Wyeast American Ale (2 packs w/ 0.5 gal starter no stir)
Anticipated OG is 1.097
Priming with maple syrup (bottle conditioned)
Things I'm worried about:
How do I get the most out of my continuous sparging?
I'm trying to pull off a 9-10% using all grain and no sugar additions.
I've had really good results with the decoction method but I'm trying to stay away from that incredibly laborious method. What is a equally useful method of mash? (But I'll do it if I have to!)
Any tips on this recipe too! (I know my chocolate and black levels are high but will it destroy the brew??)