enricocoron
Well-Known Member
I'm fermenting a holiday lager right now...pretty basic southern german recipe
11lbs. of german pilsener two row
1.5 lbs. of munich 10
.5 lbs aromatic
.5 lbs. biscuit
2 liter starter white labs southern german lager
1 oz. northern brewer at 60
1 0z. german hallertaeur 15
I'm going to prepare a spicy tea by soaking cinamon sticks, cloves, and nutmeg in a spirit. Ive seen people use vodka but what about brandy? nutmeg is good with brandy in egg nog. I'm also going to drop hop a half oz. of simcoe when I add the spirit spice extract.
I was also thinking of using Flor de Cana rum from Nicaragua, cinnamon and rum sound good together dont they?
OG was 1.067 so it's pretty strong for a lager.
Question is, how much of each spice to add and to how much brandy?
11lbs. of german pilsener two row
1.5 lbs. of munich 10
.5 lbs aromatic
.5 lbs. biscuit
2 liter starter white labs southern german lager
1 oz. northern brewer at 60
1 0z. german hallertaeur 15
I'm going to prepare a spicy tea by soaking cinamon sticks, cloves, and nutmeg in a spirit. Ive seen people use vodka but what about brandy? nutmeg is good with brandy in egg nog. I'm also going to drop hop a half oz. of simcoe when I add the spirit spice extract.
I was also thinking of using Flor de Cana rum from Nicaragua, cinnamon and rum sound good together dont they?
OG was 1.067 so it's pretty strong for a lager.
Question is, how much of each spice to add and to how much brandy?