Anbrew
Well-Known Member
Let me start out by saying that I dont really care for style guidelines, depending on who you ask the base beer could be many different styles (Baltic porter, imperial brown, whatever!). I brewed a dark, high-gravity, winter ale last year using juniper that came out amazing! This recipe is quite similar with a few tweaks.
Base Recipe (10 gallon):
30# Marris Otter 2-row
5# Munich 10 malt
2# Flaked barley
2# Chocolate malt
1.5# Crystal 20
.5# Crystal 120
1oz Summit for 60 min for 30ish IBU
Mash at 153F
My efficiency is around 60% for an OG of 1.080ish
5 gallons on WLP001 cake: dry-hopped with Amarillo in secondary (I usually would never do something like this, but I've had a lot of dry-hopped dark winter beers lately that I thought were amazing)
5 gallons on WLP028 cake: At KO, drain off about ½-1 gallon of wort and boil separately with 1oz of fresh spearmint leaves and 2tbsp unsweetened cocoa powder, cool then return to carboy.
Ive never worked with spearmint leaves before, should I dry them? Im not sure that 1oz of fresh leaves will leave any kind of flavor behind.
Base Recipe (10 gallon):
30# Marris Otter 2-row
5# Munich 10 malt
2# Flaked barley
2# Chocolate malt
1.5# Crystal 20
.5# Crystal 120
1oz Summit for 60 min for 30ish IBU
Mash at 153F
My efficiency is around 60% for an OG of 1.080ish
5 gallons on WLP001 cake: dry-hopped with Amarillo in secondary (I usually would never do something like this, but I've had a lot of dry-hopped dark winter beers lately that I thought were amazing)
5 gallons on WLP028 cake: At KO, drain off about ½-1 gallon of wort and boil separately with 1oz of fresh spearmint leaves and 2tbsp unsweetened cocoa powder, cool then return to carboy.
Ive never worked with spearmint leaves before, should I dry them? Im not sure that 1oz of fresh leaves will leave any kind of flavor behind.