kidamadeus
Member
I don't post much here, so forgive me if I have this in the wrong section! I am partaking in a fruit beer competition in mid January 2016 and I am considering the following recipe for a Scottish Fruit Cake Wee Heavy. I am using Northern Brewer's base all-grain recipe (with a minor alteration) along with the Fruit Cake Ale recipe from Radical Brewing. I am still new to all-grain and this is a bit of an experiment, so any comments/recommendations would be helpful!
Grain Bill:
15lb Golden Promise
8oz Special B (replacing 8oz Golden Promise to promote raisin flavors)
8oz crystal 60
6oz biscuit malt
2oz roasted barley
1oz Northern Brewer at 60
8oz clover honey at 15
8oz Dark Brown Sugar at 15
Danstar Nottingham Yeast
Complete primary fermentation and cold crash.
FRUIT: I am using the recommended dried fruit amount (3lbs) from the Radical Brewing book, which I am up-scaling from a fruitcake recipe found in a 1942 Good Housekeeping Cookbook...raisins, preserved orange and lemon peel (I will make these myself), candied cherries, and pineapple. These will be soaked for 2 hours in boiling water, drained, transferred to another container with 3oz toasted and dried pecans, and covered in quality rum for two days. The whole thing goes to secondary with the beer for two weeks.
SPICES: Nutmeg, Cinnamon, Clove, Candied Ginger, zest from two oranges, and vanilla bean soak in the same rum for 2 day, the blended with beer in tertiary fermenter. I expect an ABV of around 10 to 10.2%.
So! Does anyone see any flaws with my recipe? Thanks!
Grain Bill:
15lb Golden Promise
8oz Special B (replacing 8oz Golden Promise to promote raisin flavors)
8oz crystal 60
6oz biscuit malt
2oz roasted barley
1oz Northern Brewer at 60
8oz clover honey at 15
8oz Dark Brown Sugar at 15
Danstar Nottingham Yeast
Complete primary fermentation and cold crash.
FRUIT: I am using the recommended dried fruit amount (3lbs) from the Radical Brewing book, which I am up-scaling from a fruitcake recipe found in a 1942 Good Housekeeping Cookbook...raisins, preserved orange and lemon peel (I will make these myself), candied cherries, and pineapple. These will be soaked for 2 hours in boiling water, drained, transferred to another container with 3oz toasted and dried pecans, and covered in quality rum for two days. The whole thing goes to secondary with the beer for two weeks.
SPICES: Nutmeg, Cinnamon, Clove, Candied Ginger, zest from two oranges, and vanilla bean soak in the same rum for 2 day, the blended with beer in tertiary fermenter. I expect an ABV of around 10 to 10.2%.
So! Does anyone see any flaws with my recipe? Thanks!
