AQUILAS
Well-Known Member
I hate to be greedy, but I've got two recipes that I want to brew back to back. Both I set up on beersmith at 70% efficiency, if not it's 65%.
Christmas Old Ale
PB Milk Stout
If anyone can give any critique to these recipes, that'd be great. Especially in regards to the spices for the christmas ale and for the PB2 powder for the pb milk stout.
Christmas Old Ale
- 11lbs Maris Otter
- 5lbs Munich Malt
- 10.4oz Crystal 60L
- 3.5oz Chocolate Malt (someone recommended I use Pale Chocolate Malt)
- Mash @ 154F
- 2.75oz Goldings @ 60min
- 2.75oz Goldings @ 10min
- 2tsp Irish Moss @ 10min
- 4 cloves @ 10 min
- 2 sticks of Cinnamon @ 5
- 0.28tsp nutmeg @ 0min
- Wyeast 1028 w/ 4.5L starter
- Ferment at 67F for 2 weeks in ferm chamber
- Then ~13 weeks at room temp
- Est OG 1.079, Est FG 1.020, Est ABV = 7.7%
PB Milk Stout
- 9lbs 3.2oz Maris Otter
- 10.5oz Crystal 10L
- 10.5oz Chocolate Malt
- 7oz Flaked Barley
- 7oz Special B Malt
- Mash @ 155F
- 1oz Challenger @ 60min
- 0.33oz EKG @ 15min
- 2tsp Irish Moss @ 10min
- 1.1lb Lactose Sugar @ 0min
- 19.5oz (3 jars) PB2 Powder @ 0min
- Wyeast 1318 w/ 2L starter
- Ferment in ferm chamber @ 67F for 1 week then ramp to 74F
If anyone can give any critique to these recipes, that'd be great. Especially in regards to the spices for the christmas ale and for the PB2 powder for the pb milk stout.