Recipe Feedback – Holiday Beer

Discussion in 'Homebrewing' started by InVinoVeritas, Dec 3, 2015.

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  1. InVinoVeritas

    InVinoVeritas Initiate (0) Apr 16, 2012 Wisconsin

    I’m thinking about starting a tradition, brewing a big holiday beer with the intention of if being ready the following year. I had Anderson Valley’s Winter Solstice and really enjoyed it. Using Solstice web searches as inspiration and may own ingredient preference spin, I’ve come up with the following recipe:

    OG: 1.088
    FG: 1.0.20
    IBU: 12
    Color: SRM 16
    ABV: 9%

    Grains (Mash at 148):
    18.25# Maris Otter
    1.125# Simpsons Medium Crystal
    1# Simpsons Dark Crystal
    0.625# Dingemans Munich

    Hops:
    1oz Northern @ 15 mins

    Yeast:
    WY2112

    Fermentation Additions:
    Madagascar Vanilla
    TBD Spice Blend

    Recipe feedback? Any spice blend recommendations?
     
    #1 InVinoVeritas, Dec 3, 2015
  2. CADETS3

    CADETS3 Initiate (0) Dec 3, 2014 Texas

    Why the late hop addition if you are going to be using spices? I like to use 1 oz (typically) @ 60 minutes and no more additions for the spices to shine through.
     
    #2 CADETS3, Dec 3, 2015
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  3. jlordi12

    jlordi12 Pooh-Bah (1,856) Jun 8, 2011 Massachusetts
    Pooh-Bah

    IF that is your only hop addition you might be left with a super sweet beer. Is that the intention here?

    Overall, I love the idea

    Edit: I see the IBU now, I think it will definitely be too sweet.
     
    #3 jlordi12, Dec 3, 2015
    Last edited: Dec 3, 2015
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  4. premierpro

    premierpro Savant (1,060) Mar 21, 2009 Michigan

    I think you will have a sweet tasting beer at that IBU level. I am curious about your yeast selection. Even though I like this strain it appears you are going for a very flavorful beer. Why not use a strain that throws some esters? Take care.
     
    #4 premierpro, Dec 3, 2015
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  5. wspscott

    wspscott Pooh-Bah (1,958) May 25, 2006 Kentucky
    Pooh-Bah

    When I think of a winter/spiced beer, I think of something on the "chewy" side, given that I would mash a lot higher than 148, more like 155. I also would knock down the ABV into the 6.5-7.5 range, but that is just me.

    Why the little bit of Munich?
     
    #5 wspscott, Dec 3, 2015
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  6. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    Allspice is common for this type of beer. Very easy to overdo and it tastes like cloves. Pass...

    My vote is for cinnamon and nutmeg.
     
    #6 Brew_Betty, Dec 3, 2015
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  7. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    and 1# of date sugar.
     
    #7 Brew_Betty, Dec 3, 2015
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  8. telejunkie

    telejunkie Savant (1,107) Sep 14, 2007 Vermont

    my vote for spice mix: vanilla/cinnamon/ginger
    as mentioned, I would would probably opt for like Fuller's strain instead of Anchor's lager strain…but the lager strain will let the other flavors shine through more i guess.
     
    #8 telejunkie, Dec 3, 2015
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  9. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    I'd use northern Brewer 1.5 oz for 60 minutes. Another vote for cinnamon and nutmeg
     
    #9 GormBrewhouse, Dec 3, 2015
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  10. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    Spice about a week before you package it.
     
    #10 inchrisin, Dec 4, 2015
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  11. InVinoVeritas

    InVinoVeritas Initiate (0) Apr 16, 2012 Wisconsin

    I like a lot of the feedback, thanks!

    The original hop schedule was a mirror of the feedback I’ve seen online for clones of AV Winter. I agree, bumping to 60 so I let the spice lead and it will not more bitterness, higher gravity and longer aging.

    Agreed bumping IBUs to 30 / 35ish, which will help with aged reduction in bitterness.

    Munich was from the clones I’ve seen. I’m pulling it; I’ll get bready from the Maris Otter. Thinking about a 1# or 2# Vienna for a little malt without sweet, not sure on that yet.

    As for mash, I don’t want to go high because the OG is high and with the yeast attenuation, I’m still going to get body even with a low mash temp. I’m thinking FG around 1.020, maybe bump a degree or two to no higher than a FG of 1.024. I don’t want syrup.

    I dig the idea on cinnamon, nutmeg and vanilla. Any qty. on the cinnamon and nutmeg?

    Like it! Thanks!!!

    Like the Fuller’s suggestion, good malt character to balance spice.

    For sure on hop addition change and spice additions of cinnamon and nutmeg.

    Yup, that was my thought; keep the spice flavor fresh!
     
    #11 InVinoVeritas, Dec 4, 2015
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  12. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    Keep the spice flavor accurate. :slight_smile:
     
    #12 inchrisin, Dec 4, 2015
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