2013 Xmas Spiced Beer

[jimp2003]

I have a mild that is to be bottled next weekend and I wanted to use the yeast (WLP002) from that brew for this year's Christmas Beer.

Here is the recipe:

2013 Xmas Beer (Christmas/Winter Specialty Spiced Beer)

Original Gravity (OG): 1.068 (°P): 16.6
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol (ABV): 6.84 %
Colour (SRM): 54.2 (EBC): 106.7
Bitterness (IBU): 20.7 (Tinseth)

86.21% Pale Ale Malt
5.17% Candi Syrup Dark 78%
3.45% Crystal 60
3.45% Special-B
1.72% Black Malt

10g Green Bullet (14.4% Alpha) @ 90 Minutes (Boil)
10g Green Bullet (14.4% Alpha) @ 10 Minutes (Boil)
30g Green Bullet (14.4% Alpha) @ 0 Minutes (Aroma)


Single step Infusion at 68°C for 75 Minutes. Boil for 90 Minutes

Fermented at 18°C with WLP002 - English Ale

Notes: SPICES:

4 cinnamon sticks
1/2 nutmeg
1 vanilla bean
7 allspice
1/2 tsp whole cloves
8 coriander seeds
Zest 2 seville oranges

Chop up spices. Place in mesh bag. Steep at knockout for 10 minutes.


I have not made this type of beer before so I would appreciate any guidance from those that have. In particular the grain bill - something about it does not sit right with me but I can't put my finger on it....

Cheers!

Jim

[jimp2003]

Just a gentle bump for this post in case anyone has any words of wisdom before I start brewing at the weekend...

Cheers!

Jim