Hi All,
I am working up a Christmas Ale recipe, loosely based on an Olde Ale base. I'm mostly interested in my spice additions, and if the ratios are within acceptable parameters. I don't want to use too little and not taste them, but I don't want to ruin the beer by having too much of something either.
Do those Spice Additions look like they're at acceptable quantities, time, and placement (boil and secondary)?? (wondering if I should add another half oz of Nutmeg?)
0.75 oz Orange Peel, Sweet (Boil 5.0 mins)
0.10 oz (1 stick) Cinnamon Stick (Boil 5.0 mins)
2.00 tsp Vanilla Extract (Secondary)
0.25 tsp Nutmeg (Secondary)
Here is the basic recipe:
Estimated OG: 1.090 SG
Estimated Color: 16.9 SRM
Estimated IBU: 13.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 86.4 %
Boil Time: 70 Minutes
Ingredients:
------------
Amt Name Type # %/IBU Volume
10.41 gal Murray Water 1 - -
2.23 g Salt (Mash) Water Agent 2 - -
2.00 tsp Lactic Acid (Mash) Water Agent 3 - -
1.20 g Gypsum (Calcium Sulfate) (Mash) Water Agent 4 - -
0.57 g Baking Soda (Mash) Water Agent 5 - -
11 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 6 64.7 % 0.86 gal
1 lbs 2.0 oz White Wheat Malt (2.4 SRM) Grain 7 6.6 % 0.09 gal
1 lbs Carared (20.0 SRM) Grain 8 5.9 % 0.08 gal
1 lbs Toasted Malt (27.0 SRM) Grain 9 5.9 % 0.08 gal
1 lbs Victory Malt (25.0 SRM) Grain 10 5.9 % 0.08 gal
1 lbs Wheat, Flaked (1.6 SRM) Grain 11 5.9 % 0.08 gal
12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 12 4.4 % 0.06 gal
2.0 oz Roasted Barley (300.0 SRM) Grain 13 0.7 % 0.01 gal
1.56 g Salt (Sparge) Water Agent 14 - -
0.84 g Gypsum (Calcium Sulfate) (Sparge) Water Agent 15 - -
0.40 g Baking Soda (Sparge) Water Agent 16 - -
1.00 oz East Kent Goldings (EKG) [5.00 %] - Boil 60.0 mi Hop 17 9.6 IBUs -
1.00 oz Fuggle [4.50 %] - Boil 15.0 min Hop 18 4.3 IBUs -
0.75 oz Orange Peel, Sweet (Boil 5.0 mins) Spice 19 - -
0.10 oz Cinnamon Stick (Boil 5.0 mins) Spice 20 - -
1.0 pkg Pacific Ale (White Labs #WLP041) [35.49 ml] Yeast 21 - -
2.00 tsp Vanilla Extract (Secondary) Spice 22 - -
0.25 tsp Nutmeg (Secondary) Spice 23 - -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 17 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 6.00 gal of water at 162.3 F 152.0 F 60 min
Sparge: Batch sparge with 2 steps (0.22gal, 4.18gal) of 172.0 F water
I am working up a Christmas Ale recipe, loosely based on an Olde Ale base. I'm mostly interested in my spice additions, and if the ratios are within acceptable parameters. I don't want to use too little and not taste them, but I don't want to ruin the beer by having too much of something either.
Do those Spice Additions look like they're at acceptable quantities, time, and placement (boil and secondary)?? (wondering if I should add another half oz of Nutmeg?)
0.75 oz Orange Peel, Sweet (Boil 5.0 mins)
0.10 oz (1 stick) Cinnamon Stick (Boil 5.0 mins)
2.00 tsp Vanilla Extract (Secondary)
0.25 tsp Nutmeg (Secondary)
Here is the basic recipe:
Estimated OG: 1.090 SG
Estimated Color: 16.9 SRM
Estimated IBU: 13.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 86.4 %
Boil Time: 70 Minutes
Ingredients:
------------
Amt Name Type # %/IBU Volume
10.41 gal Murray Water 1 - -
2.23 g Salt (Mash) Water Agent 2 - -
2.00 tsp Lactic Acid (Mash) Water Agent 3 - -
1.20 g Gypsum (Calcium Sulfate) (Mash) Water Agent 4 - -
0.57 g Baking Soda (Mash) Water Agent 5 - -
11 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 6 64.7 % 0.86 gal
1 lbs 2.0 oz White Wheat Malt (2.4 SRM) Grain 7 6.6 % 0.09 gal
1 lbs Carared (20.0 SRM) Grain 8 5.9 % 0.08 gal
1 lbs Toasted Malt (27.0 SRM) Grain 9 5.9 % 0.08 gal
1 lbs Victory Malt (25.0 SRM) Grain 10 5.9 % 0.08 gal
1 lbs Wheat, Flaked (1.6 SRM) Grain 11 5.9 % 0.08 gal
12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 12 4.4 % 0.06 gal
2.0 oz Roasted Barley (300.0 SRM) Grain 13 0.7 % 0.01 gal
1.56 g Salt (Sparge) Water Agent 14 - -
0.84 g Gypsum (Calcium Sulfate) (Sparge) Water Agent 15 - -
0.40 g Baking Soda (Sparge) Water Agent 16 - -
1.00 oz East Kent Goldings (EKG) [5.00 %] - Boil 60.0 mi Hop 17 9.6 IBUs -
1.00 oz Fuggle [4.50 %] - Boil 15.0 min Hop 18 4.3 IBUs -
0.75 oz Orange Peel, Sweet (Boil 5.0 mins) Spice 19 - -
0.10 oz Cinnamon Stick (Boil 5.0 mins) Spice 20 - -
1.0 pkg Pacific Ale (White Labs #WLP041) [35.49 ml] Yeast 21 - -
2.00 tsp Vanilla Extract (Secondary) Spice 22 - -
0.25 tsp Nutmeg (Secondary) Spice 23 - -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 17 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 6.00 gal of water at 162.3 F 152.0 F 60 min
Sparge: Batch sparge with 2 steps (0.22gal, 4.18gal) of 172.0 F water