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Zombie Need Grains!
Seasonal/Winter Specialty Spiced Beer • All Grain • 5 gal
2014 brew to use homegrown hop crop
November 15, 2014 pm 04:48pm
4.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 1 lbs
Aromatic Malt (Amber 50); Dingemans
Aromatic Malt (Amber 50); Dingemans
Dingemans Aromatic is a mildly kilned malt that will add a strong malt aroma and deep color when used as a specialty malt. This malt can make up to 100% of the grain bill, but it is fairly low in surplus diastatic enzymes.
- 1 lbs
Belgian Special B
Belgian Special B
- 1 lbs
Dark Crystal Malt; Simpsons
Dark Crystal Malt; Simpsons
Ale colour and flavour adjustment tailored to requirement.
- 1 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract 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. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1 lbs
English Black Roast
English Black Roast
Adds a heavy roast flavor and dark color.
- 11 lbs
Halcyon Pale Ale Malt; Thomas Fawcett
Halcyon Pale Ale Malt; Thomas Fawcett
A principal ingredient of cask ales using heritage barleys.
- 0.5 oz
Perle - 8.2 AA% whole; boiled 60 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 0.5 oz
Perle - 8.2 AA% whole; boiled 30 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 1 oz
Perle - 8.2 AA% whole; boiled 5 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 0.25 oz
Willamette - 5.0 AA% whole; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 0.5 oz
Vanilla (extract) - (omitted from calculations)
Vanilla (extract)
Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. To obtain Pure Vanilla Extract, cured Vanilla Beans are steeped in alcohol. According to law, Pure Vanilla Extract must be 35 percent alcohol by volume.
- 0.25 oz
Licorice (root) - vodka tincture (omitted from calculations)
Licorice (root)
Adds a flavor similar to anise and fennel. Licorice root contains a substance called glycyrrhizin that is 50 times sweeter than ordinary sugar.
- 1 c
Orange zest - vodka tincture - coarse size (omitted from calculations)
Orange zest
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
- 0.25 oz
Allspice - vodka tinture (omitted from calculations)
Allspice
A spice of a mildly pungent taste, and agreeably aromatic; Jamaica pepper; pimento. It has been supposed to combine the flavor of cinnamon, nutmegs, and cloves; and hence the name.
- 0.1 oz
Black Peppercorns - vodka tincture (omitted from calculations)
Black Peppercorns
Peppercorns are the berries of a tropical vine. They have a warm pungent slightly nutmeg flavour and a hot, biting taste.
-
Wyeast 1728 Scottish Ale™
Wyeast 1728 Scottish Ale™
Ideally suited for Scottish-style ales, and high gravity ales of all types.
Notes
Odd-ball brew to consume my grains. 1.5 qt/lb 2nd dose of Scottish Ale Yeast at bottling 120 for 15 140 for 15 155 for 30 175 for 10 Sparge with 175 Boil for 60 1 weeks rimary then 3 weeks secondary
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: B - Seasonal/Winter Specialty Spiced Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.078 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.016 | 0.995 - 1.035 | |
| Color: | 35.0 SRM | 1 - 50 | |
| Alcohol: | 8.1% ABV | 2.5% - 14.5% | |
| Bitterness: | 33.9 IBU | 0 - 100 | |
Discussion
First update
2014-11-30 7:03pm
Four weeks post bottling. Tasting notes: Some dark malt - mostly chocolate and coffee is present, but not overwhelming. Vanilla flavors are noticeable as are some orange notes. Spices are pretty much lost, but I expect them to increase with aging. No off notes, so this should improve with some time.
Two month update
2014-12-21 11:51pm
Aging well. Cinnamon has come out with time, both in the nose and the flavor. Vanilla still quite big along with a fairly mild citrus note. Dark malt is gentle for the style, but head is a medium brown. Black malt was debittered, so that might be part of it. All the flavors are melding and seem balanced, so not bad so far.
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