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Holiday Beer!
That's almost down to water!
Car Boy wrote:
Bonjour :
That recipe looks complex - I Love It!
Please tell me, what is Special B Malt Grain?
9-11.2% is right where I like my beers to be!
This one is very high on my next to do list.
Special B (140°-155°L)darkest of the Belgian crystal malts,will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales.Larger %s(greater than 5%) will contribute a dark brown-black color and fuller body.
While not traditional in a stout, I used it here to bring complexity and a touch of dark fruit flavor.
This was my first (and only) stuck sparge so it got an extra hour of mash time which helped to drop the FG and boost the abv.
Fred
I brewed this beer last Monday, put it in the secondary on Thurs and it had a great taste, just the right amount of spices. I think it's a winner. JJ
Do you think that holiday and winter brews are typically heavier in alcohol and finishing taste?
That's my opinion of them - I plan to research that more this evening...
Holy Cow that stout looks tasty! Thanks for the Recipe, that one just got bumped pretty high on my list. 
Something about the cold weather makes drinking a heavier, higher alcohol beer inviting.
Aspen wrote:
Most of the sugars in honey are completely fermentable. It will sweeten the final beer, but not nearly as sweet as the honey itself tastes. Mostly you will be left with a general sweet taste, but not cloyingly so.
I was always under the impression that honey would actually cause a dryer beer since, as you mentioned, the sugars are all completely fermentable.
I'm putting a batch of this together tonight. I substituted wyeast 1272 since the shop didn't have the 1056. Since I've never brewed this before I figured I wouldn't know the difference anyway. I'm thinking about dry hopping in the secondary a bit but I don't know how that will affect the spice profile. Would it over power any of the spice notes in the aroma? any thoughts?
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