This is my first draft of a recipe for a Christmas beer I am making this weekend. Other than the spices I am adding, cinnamon, ginger root, and orange peel I am looking for a nutty, toasted flavor brown ale kinda beer. Great malt character with not a lot of hops flavor and I am trying to not go overboard on the spices because with only a month in Primary and secondary before I have to bottle it. Goes this grain bill look like I am going to get the nutty toasted flavor I am looking for or what would you guys recommend. I have thick skin so if anything looks wrong in this recipe please let me know. Also wondering if roasting a pound of pale malt in the oven would be a good idea?Thank you all for your help.
Mash Ingredients
Amt Name Type # %/IBU
8 lbs Pale Malt, Maris Otter (3.0 SRM) 60.6 %
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) 7.6 %
1 lbs Victory Malt (25.0 SRM) 7.6 %
8.0 oz Biscuit Malt (23.0 SRM) 3.8 %
4.0 oz Chocolate Malt (350.0 SRM) 1.9 %
4.0 oz Roasted Barley (300.0 SRM) 1.9 %
3.2 oz Black (Patent) Malt (500.0 SRM) 1.5 %
Boil Ingredients
1.00 oz Cascade [6.50 %] - Boil 60.0 min Hop 9 21.3 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 30.0 min Hop 10 12.6 IBUs
0.50 oz Ginger Root (Boil 12.0 mins) Spice 11 -
1.00 tsp Cinnamon Stick (Boil 5.0 mins) Spice 12 -
0.50 oz Orange Peel, Sweet (Boil 5.0 mins) Spice 13 -
0.40 oz Cascade [5.50 %] - Boil 2.0 min Hop 14 0.6 IBUs
English or American Ale Yeast???
Hops are up in the air, I just want around 35 IBU’s. Any suggestions on what I should use, should I go a citrus route or piney flavor to match the christmas theme.
