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Old Doc Fezzywig

Old Doc Fezzywig

Seasonal/Winter Specialty Spiced Beer : Extract : 5 gal

bonabrewer

Going for an Old Fezzywig Clone

October 27, 2012 at 11:57am

0.0/5.0 0 ratings

Ingredients (Extract5 gal)

  • .5 lbs Chocolate Malt; Breiss

    Chocolate Malt; Breiss

    Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • .25 lbs 2-Row Caramel Malt 80L; Briess

    2-Row Caramel Malt 80L; Briess

    Pronounced Caramel, Slight Burnt Sugar, Raisiny, Prune. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 80L is a roasted caramel malt that imparts red to deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .5 lbs British Black Patent

    British Black Patent

    Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.

  • .5 lbs Honey Malt

    Honey Malt

    Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.

  • 6.6 lbs Unhopped Plain Dark; Coopers

    Unhopped Plain Dark; Coopers

  • 1 lbs Honey

    Honey

    Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

  • 2 oz Northern Brewer - 8.0 AA% whole; boiled 60 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • 1 oz Cascade - 5.5 AA% whole; boiled 30 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Ginger (fresh) - (omitted from calculations)

    Ginger (fresh)

    Ginger possesses an intriguing; sweet, spicy and pungent flavour. Ginger is the common name given to the underground stem (rhizome) of the perennial plant Zingiber officinale Roscoe. It is chemically classified as an essential oil with pungent principles, and has been in use as a flavoring agent worldwide for over 20 centuries.

  • White Labs WLP004 Irish Stout

    White Labs WLP004 Irish Stout

    This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal

Style (BJCP)

Category: 21 - Spice/Herb/Vegetable Beer

Subcategory: B - Seasonal/Winter Specialty Spiced Beer

Range for this Style
Original Gravity: 1.062 1.026 - 1.120
Terminal Gravity: 1.012 0.995 - 1.035
Color: 35.5 SRM 1 - 50
Alcohol: 6.5% ABV 2.50% - 14.50%
Bitterness: 63.0 IBU 0.00 - 100.00

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