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Use of Vienna in a Christmas beer

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DonRikkles

Well-Known Member
Joined
Apr 9, 2012
Messages
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Location
Arlington
I plan to brew a Christmas ale this year, and am having a hard time finalizing the grain bill. I'm trying to get the bready, toasty, grainy flavors from gingerbread, and of course add some subtle spices to round it out. Here's what I have so far.

5 Gallons
1.082 OG
1.022 FG
43 IBU (.52 bitterness ratio)
10 SRM
8.1 ABV

12 lbs Maris Otter
1.5 lbs Vienna
1 lb Biscuit
1 lb Caramunich (51 SRM)
1 lb Turbinado

Northern brewer at 60 and 20.

Ferment with Wyeast 1728 - Scottish Ale.

Spiced with cinnamon, ginger, all spice, clove, orange peel.

A few questions:

1) What about subbing Munich for Vienna? I'm familiar with both malts, but have a hard time picking between the two here. I think the Vienna would add a toasty and bready character I'm going for and that Munich would be too malty.

2) I chose turbinado for its carmelly and rummy flavor, but I'm thinking of using jaggery instead for the creamy breadiness I hear it imparts. Would the turbinado's carmel and rum character add a nice contrast for the gingerbread, or would the jaggery add a layer of complexity to the flavor. Or...put in .75 lbs of both sugars and get the best of both worlds.

Thanks!
 
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