#### shafferpilot

##### Well-Known Member

Here's the base recipe. It's formed from leftovers I have onhand, but if something critical is missing, please do let me know cause if hitting the LHBS for a pound of something makes all the difference, I'll do it. I'm shooting for a DARK sweet creamy stout with some roastiness and lingering hints of christmas spices and flavors.

5+ gallon batch

OG - 1.080

FG - 1.020

ABV - 7.75%

7 lbs 6-Row Briess

2 lbs 8 oz Flaked Oats

1 lbs 8 oz Victory

1 lbs 8 oz Cara-Red

2 lbs 8 oz Caramel 120

13 oz Chocolate Malt

2 oz Crystal Leaf 60-minutes

1 oz Pacific Gem Leaf 60-minutes

1 oz Crystal Leaf 30-minutes

I want to add the following spices with the 30 minute hop addition:

1/2 tsp Allspice

1/2 tbs Cinnamon

1/4 tsp Clove

1/2 tbs Ginger

1/4 tsp Nutmeg

And I'm going to add 1/2 tbs vanilla extract at flameout

So the main question is, are these spices in generally good proportion? I know some spices like clove can be overpowering and others require significantly more to even be noticeable, but I just don't know if I have the proportions right at all. Advice from cooking and brewing experiences both greatly appreciated!

The second question is, I'm looking for very subtle spicing like maybe you only taste the spice as an aftertaste... Is the total amount of spice in the right ballpark for this?

Lastly, I was thinking of adding a little mint to give the suggestion of bailey's irish cream... thoughts on this too?

Thanks in advance!