jharres
Well-Known Member
I've brewed up a 1 gallon batch of English Barleywine that I would like to spice and have ready for next Christmas.
My recipe is as follows;
1.5 lbs Maris Otter
1.5 lbs Mild Malt
0.5 lbs Crystal 75
0.25 lbs Honey Malt
0.25 oz Williamette (4.5) @45 min
0.25 oz Williamette (4.5) @30 min
0.25 oz Williamette (4.5) @15 min
0.25 oz Williamette (4.5) @5 min
Yeast: Nottingham
IBU: 37.8
OG: 1.091
Ex FG: 1.022
Ex ABV: 9.2%
I'm thinking of racking to a secondary onto some spices and dried fruit.
What I'm thinking is;
2 oz cinnamon
1/2 whole clove
pinch of nutmeg
handful of split raisins
Am I on the right track in terms of spices/fruit? If not, what are your suggestions?
My recipe is as follows;
1.5 lbs Maris Otter
1.5 lbs Mild Malt
0.5 lbs Crystal 75
0.25 lbs Honey Malt
0.25 oz Williamette (4.5) @45 min
0.25 oz Williamette (4.5) @30 min
0.25 oz Williamette (4.5) @15 min
0.25 oz Williamette (4.5) @5 min
Yeast: Nottingham
IBU: 37.8
OG: 1.091
Ex FG: 1.022
Ex ABV: 9.2%
I'm thinking of racking to a secondary onto some spices and dried fruit.
What I'm thinking is;
2 oz cinnamon
1/2 whole clove
pinch of nutmeg
handful of split raisins
Am I on the right track in terms of spices/fruit? If not, what are your suggestions?