[erockrph]

Special B will lead to underattenuation like any other Crystal Malt. Try Dark Candi Syrup instead. That will attenuate fully and give some of the same flavor and color contributions.

Since my LHBS doesn't know the breakdown of their extract, I will  switch to light extract.  Should I switch out the Dark Candi Syrup for the Belgium Dark Hard Candi?

Oops, missed the Hard Candi. Yeah, I would definitely replace the Hard Candi with Candi Syrup. You could even go up to two pounds of it on a recipe this big. It should help dry things out a bit but still provide a lot of flavor. If you do end up using 2 pounds, then I'd say use a pound of D-90 and a pound of D-180 (if you can) to up the complexity a bit.

[denny]

Opps, not flaked wheat but flaked oats for head retention.  I was going off of pure memory when I first posted.  Might pull back on the crystal.  What else could I add for high ABV?  Special B?

Same thing.  Any flaked grain needs to be mashed with a diastatic malt to convert the starches to sugars.

[skepace]

What about switching from Crystal 90 to two row?  Would that be better for a winter warmer/strong ale?

Also, I'm adding spices to secondary.  Good or bad?

[The Professor]

What about switching from Crystal 90 to two row?  Would that be better for a winter warmer/strong ale?

Also, I'm adding spices to secondary.  Good or bad?

Personally, I'd keep the Crystal 90 AND add more two row.  I find the stronger beers benefit from a slightly sweet background.  I can't comment on the spices since I personally don't like them in my Christmas beers...but that's just my own bias.  My Christmas beers tend to be more along traditional lines, ie., no spices.  That said, if I were to add spices, I would add them in secondary so they don't dominate the beer.

[skepace]

What about switching from Crystal 90 to two row?  Would that be better for a winter warmer/strong ale?

Also, I'm adding spices to secondary.  Good or bad?

Personally, I'd keep the Crystal 90 AND add more two row.  I find the stronger beers benefit from a slightly sweet background.  I can't comment on the spices since I personally don't like them in my Christmas beers...but that's just my own bias.  My Christmas beers tend to be more along traditional lines, ie., no spices.  That said, if I were to add spices, I would add them in secondary so they don't dominate the beer.

Should I then cut back on the specialt grains like the black patent malt and Chocolate malt?

[skepace]

[quote author=erockrph link=topic=13365.msg169864#msg169864 date=1347546038

Oops, missed the Hard Candi. Yeah, I would definitely replace the Hard Candi with Candi Syrup. You could even go up to two pounds of it on a recipe this big. It should help dry things out a bit but still provide a lot of flavor. If you do end up using 2 pounds, then I'd say use a pound of D-90 and a pound of D-180 (if you can) to up the complexity a bit.
[/quote]

D-90 and D-180?

[erockrph]

D-90 and D-180?

Those are the two darkest grades of Candi Syrup. They both have a lot of flavor, but the flavors are a little different. The D-90 has more toffee and caramel, while the D-180 has more dark fruit.

[skepace]

D-90 and D-180?

Those are the two darkest grades of Candi Syrup. They both have a lot of flavor, but the flavors are a little different. The D-90 has more toffee and caramel, while the D-180 has more dark fruit.

Thanks!

Would 1 or 2 lbs of two row added to this recipe be enough?  Should I back off the 12 lbs of extract if I am adding two row??

[morticaixavier]

1 or 2 lbs will be plenty. you can back of the extract a bit but not much more than 1 lb.