Hi Slurk:
I am thinking about trying my hand at my first Christmas Beer also. Have never done one before..
Plan on doing a small one, 2 1/4 gal, from my own concoction in case everything goes South..
Per Beersmith the SG, IBU, SRM and ABV come out pretty much right in the middle of the green bar. My friends are really not strong hop people so I am trying to get just the right balance of bitterness along with malty, roasted, nutty, toffee effect with a slight chocolate hint.
I would really appreciate it if more experienced brewers might chime in and let me know if or where I'm going wrong.
Thanks.
Recipe:
Christmas/Winter Specialty Spice Beer (2.25 Gal)
4 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 75.0 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 4.2 %
4.0 oz Roasted Barley (Briess) (300.0 SRM) Grain 4.2 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.3 %
8.0 oz Honey 8.3 %
Note: Haven't decided exactly where to add the honey, but might do it at flamout long enough to pasteurize..
0.53 oz Hallertauer Hersbrucker [4.00 %] - Boil 5 min Hop 3.3 IBUs
0.75 oz Tradition [6.00 %] - Boil 60 min Hop 35.0 IBUs
1 Cinnamon Stick (Boil 10.0 mins)
3 Whole Cloves (Boil 10.0 mins) Spice
0.13 oz Ginger Root (Boil 10.0 mins) Herb
0.50 oz Orange Peel, Sweet (Boil 10.0 mins) Spice
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast
Projected Range for Style
SG 1.074 1.030-1.110 SG
IBU 38.3 0.0-70.0 IBUs
SRM 33.5 5.0-50.0 SRM
ABV 8.1 2.50-12.00 %
