Winter Warmer post-ferm additions.

[chinaski1217]

So, I brewed a sort of Winter Warmer/Old Ale a couple of weeks ago. I tasted it tonight and it's OK, but I think it's needs some more character. Right now, it's just sort of sweet and slightly estery. I've added the recipe below, so I'm wondering if some of you might have some advice for additions. I don't have any experience with spices, so I don't have any idea where to start. If nothing else, I think I'd like to dry hop but I'm not sure if I should use Fuggles or EKG. Any ideas would be appreciated.

[size=+2]Winter Warmer[/size]
[size=+1]19-A Old Ale[/size]
Author: me
Date: 9/3/2012



Size: 5.88 gal
Efficiency: 69.0%
Attenuation: 76.3%
Calories: 276.13 kcal per 12.0 fl oz

Original Gravity: 1.082 (1.060 - 1.090)
|===================#============|
Terminal Gravity: 1.020 (1.015 - 1.022)
|==================#=============|
Color: 22.52 (10.0 - 22.0)
|========================#=======|
Alcohol: 8.33% (6.0% - 9.0%)
|====================#===========|
Bitterness: 60.2 (30.0 - 60.0)
|========================#=======|

[size=+1]Ingredients:[/size]
15 lb (78.0%) 15 lb Maris Otter - added during mash
2 lb (10.4%) 2 lb Munich 10L Malt - added during mash
8.0 oz (2.6%) 8.0 oz Caramel Malt 60L - added during mash
4.0 oz (1.3%) 4.0 oz Golden Naked Oats - added during mash
8 oz (2.6%) 8 oz Special B - Caramel malt - added during mash
6 oz (1.9%) 6 oz English Chocolate Malt - added during mash
9.7 oz (3.2%) 9.7 oz Dry Extra Light Extract - added during boil, boiled 30 m
1 oz (25.0%) 1 oz Warrior® (16.0%) - added during boil, boiled 75 m
1 oz (25.0%) 1 oz East Kent Goldings (5.3%) - added during boil, boiled 15 m
1 oz (25.0%) 1 oz Fuggle (4.3%) - added during boil, boiled 7 m
1 oz (25.0%) 1 oz East Kent Goldings (4.5%) - added during boil, boiled 1 m
0.0 ea 0.0 ea WYeast 1028 London Ale™

Ferm temp held at 66 till activity slowed almost to a stop, then raised to 68 for a week.

[size=-1]Results generated by BeerTools Pro 1.5.23[/size]

 

[DoctorDuvel]

you can do the usual: marinate some oak cubes and a vanilla bean in whiskey for a few days and dump it all in; otherwise, dryhopping with EKG sounds good

 

[djonas]

Yup, yup! The barrel effect would work well. I also vote for Goldings as I have dry hopped with Fuggle and won't do it again if I can help it. You could also consider spices or fruit, but if you had good fermentation control then perhaps the beer will be fantastic as is in a few months.

 

[chinaski1217]

you can do the usual: marinate some oak cubes and a vanilla bean in whiskey for a few days and dump it all in; otherwise, dryhopping with EKG sounds good

I like the idea of vanilla and oak. Any advice on contact time for these 2?

Would it be overkill to DH as well?

 

[djonas]

Overkill mainly between dry hop and vanilla because they are both strong in character. If you really want both, I suggest keeping the vanilla subtle or finding a hop that pairs well with it.

I believe one to three ounces of oak. The less you use, the longer you should age it to receive reported better results. The time length is often to taste but a more robust beer will likely need at least a few months with one or two ounces of oak. Dry hop is generally a few weeks per instance.