I'm trying to come up with a recipe (extract, w/ steeped grains) for a brew to enjoy over the holidays. I think we'll keg it.
I'm thinking something along the lines of a porter or stout, perhaps chocolate/orange or chocolate/mint?
My wife always has some spices on hand for mulled apple juice (cloves, cinnamon, nutmeg, dried orange peel and dried cranberries), so I wondered about perhaps incorporating some of that mixture. A spiced IPA?
Any suggestions or thoughts?
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So much so, that I ordered the same kit for myself, but I am going to ferment it with Wyeast 1214 Belgian Abbey
sedwend wrote:I'm trying a Scottish Ale, but taking half of the wort and making it into a Sticky Toffee beer- steeping dates, allspice berries, fresh ginger, and cloves into it. I'll add a cup of caramelled sugar to the bucket after a week or so. Note that I'm only making a half batch this way ( making a straight Scotch Ale with the other half ) so if it tastes like stinky pudding instead of sticky toffee, It won't be total loss!
Oh, that sounds great! Let us know the results!
I brewed a Dunkelweizen today (only 15 litres). I'm hoping to have it ready for my father when my parents get here. He's very interested in the brewing activities happening in my kitchen, so I may be able to convince him to join the dark side if this Dunkelweizen is successful!
1,19 kg Cara Ruby 50 (Castle Malting) (50,0 EBC) Grain 2 10,4 %
1,01 kg CHÂTEAU CRYSTAL® (150,0 EBC) Grain 3 8,8 %
0,67 kg Chateau Melano (80,0 EBC) Grain 4 5,8 %
0,33 kg Chateau Abbey (45,0 EBC) Grain 5 2,9 %
25,00 g Cascade [5,50 %] - First Wort 60,0 min Hop 6 11,5 IBUs
25,00 g Cascade [5,50 %] - Boil 15,0 min Hop 7 5,2 IBUs
1,0 pkg Trappist Ale (White Labs #WLP500) [35,49 ml] Yeast
Gravity, Alcohol Content and Color
Est Original Gravity: 1,094 SG
Est Final Gravity: 1,024 SG
Estimated Alcohol by Vol: 9,2 %
Bitterness: 16,7 IBUs
Est Color: 44,2 EBC
Measured Original Gravity: 1,087 SG
Measured Final Gravity: 1,010 SG
Actual Alcohol by Vol: 10,2 %
Calories: 836,9 kcal/l
Mash Name: Temperature Mash, 1 Step, Full Body
Sparge Water: 0,00 l
Saccharification Add 36,03 l of water and heat to 69,0 C 60 min
Mash Out Add 0,00 l of water and heat to 75,6 C over 10 min 75,6 C
Carbonation and Storage
Carbonation Type: Bottle
Pressure/Weight: 147,05 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Ale, Single Stage
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