Fezziwig
Style: Spice, Herb or Vegetable Beer
A harmonious marriage of SHV and beer, but still recognizable as a beer. The SHV character should be evident but in balance with the beer, not so forward as to suggest an artificial product. The entrant must specify a base style, but the declared style does not have to be a Classic Style. The entrant must specify the type of spices, herbs, or vegetables used, but individual ingredients do not need to be specified if a well-known spice blend is used (e.g., apple pie spice, curry powder, chili powder).
Recipe Details
Batch Size |
Boil Time |
IBU |
SRM |
OG |
FG |
ABV |
5.5 |
60 min |
16.7 IBUs |
28.0 |
16.4 Brix |
3.6 Brix |
7.0 % |
Mash Details
Step |
Temperature |
Time |
Saccharification |
154°F |
60 min |
Fermentables
Name |
Amount |
% |
Pale Ale Malt 2-Row (Briess) |
8.50 lb |
80.0 % |
Munich 10L (Briess) |
4.00 lb |
76.0 % |
Chocolate Malt |
1.00 lb |
60.0 % |
Hops
Name |
Amount |
Time |
Use |
Hallertau |
1.00 oz |
60.0 min |
Boil |
Tettnang (Tettnang Tettnager) |
1.00 oz |
30.0 min |
Boil |
Misc.
Name |
Amount |
Time |
Use |
Calcium Chloride |
4.00 g |
60.0 mins |
Mash |
Gypsum (Calcium Sulfate) |
3.00 g |
60.0 mins |
Mash |
Whirlfloc Tablet |
1.00 Items |
15.0 mins |
Boil |
Ginger Root |
1.20 oz |
12.0 mins |
Boil |
Orange Peel, Sweet |
1.00 oz |
5.0 mins |
Boil |
Cinnamon Stick |
0.11 oz |
5.0 mins |
Boil |
Yeast
Name |
Company |
Attenuation |
Temperature |
Nottingham Yeast |
Lallemand |
75% |
62 - 72°F |