3.00 lb Extra Light Dry Extract (3 SRM) Dry Extract 5.00 lb Munich Malt - 20L (20 SRM) Grain 5.00 lb Pale Malt (2 Row) US (2 SRM) Grain 1.00 lb Caramel/Crystal Malt - 60L (60 SRM) Grain 1.00 lb Wheat Malt, Ger (2 SRM) Grain 2.00 oz Tettnang [3.7%] (60 min) Hops 2.00 oz sweet orange peel 14 mins. 1.00 lb Automic Fireball candies disolved in water overnight Trappist ale yeast
Estimated Original Gravity: 1.076 SG (1.030-1.110 SG) Estimated Final Gravity: 1.019 SG (1.006-1.024 SG) Estimated Color: 22 SRM (5-50 SRM) Color [Color] Bitterness: 22.0 IBU (5.0-70.0 IBU) Alpha Acid Units: 1.5 AAU Estimated Alcohol by Volume: 7.4 %
Pretty straight forward with an infusian mash at 150 degrees or so.
I’m not sure how much sugar the fireballs add. I just calculated as if it they were pure sugar.
You might want to try adding the fireballs to the fermenter for a stronger flavor.
Don’t worry this beer isn’t cinnamon hot at all. The flavor from the fireballs is mild... too mild really. For my next batch, I will use a less assertive yeast, more fireballs and possibly some kind of cinnamon extract.