I had Highlands Cold Mountain Ale for the first time last year and it was fantastic, so I have decided to try to brew my own batch. I have looked on the website and at other recipes on this site and this is what I came up with. I just started brewing again this year so this is my first attempt at a recipe.
6 gallon batch
6 lbs. pale malt 2 row (44.4 %)
2 lbs. pilsner malt (14.8 %)
2 lbs. Vienna malt (14.8 %)
1 lb. crystal 40 L (7.4%)
1 lb. crystal 60L (7.4%)
1 lb. wheat (7.4%)
.5 lb. chocolate (3.7%)
California Ale WLP001
1oz. cascade @ 60 minutes
1 oz. Mt hood @ 15 minutes
Mash at 154* for 60 minutes
Spices will be made in a tincture and added at kegging
2 vanilla beans in 1 cup of vodka for 2 weeks
2 cinnamon sticks in 1 cup of vodka for 2 weeks
1 cup of Frangelico added to the keg for the hazelnut flavor
I realize the spices are different every year, this was my take on it. I would appreciate any feed back on the recipe.
6 gallon batch
6 lbs. pale malt 2 row (44.4 %)
2 lbs. pilsner malt (14.8 %)
2 lbs. Vienna malt (14.8 %)
1 lb. crystal 40 L (7.4%)
1 lb. crystal 60L (7.4%)
1 lb. wheat (7.4%)
.5 lb. chocolate (3.7%)
California Ale WLP001
1oz. cascade @ 60 minutes
1 oz. Mt hood @ 15 minutes
Mash at 154* for 60 minutes
Spices will be made in a tincture and added at kegging
2 vanilla beans in 1 cup of vodka for 2 weeks
2 cinnamon sticks in 1 cup of vodka for 2 weeks
1 cup of Frangelico added to the keg for the hazelnut flavor
I realize the spices are different every year, this was my take on it. I would appreciate any feed back on the recipe.
