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 |