Style: Winter Specialty Spice Beer
All StylesStyle Profile based on 259 recipes
BU:GU
0.47
Hops
3.3 g/L
Common Additions
- 92% Crystal (9%)
- 87% Pale (81%)
- 65% Roast (3%)
- 46% Toast (9%)
% of Winter Specialty Spice Beer recipes using each malt category (addition % in brackets)
Common Hops
- 24% Cascade
- 21% East Kent Goldings
- 17% Fuggles
- 14% Southern Brewer
- 9% Willamette
- 9% Magnum (GR)
- 8% Hallertau Taurus
- 8% Centennial
- 7% Chinook
- 6% Columbus
% of Winter Specialty Spice Beer recipes using each hop
Common Fermentables
- 36% Pale Malt (2 Row) US
- 34% Chocolate Malt
- 28% Caramel/Crystal Malt - 60L
- 20% Roasted Barley
- 16% Pale Malt, Maris Otter
- 15% Caramel/Crystal Malt - 80L
- 14% Special B Malt
- 12% Cara-Pils/Dextrine
- 12% Caramel/Crystal Malt -120L
- 10% Munich Malt
Colour = malt category · bar = % of recipes
Common Yeasts
- 11% Safale American (US-05) Fermentis
- 8% London Ale Yeast (1028) Wyeast Labs
- 8% SafAle English Ale (S-04) Fermentis
- 5% English Ale Yeast (WLP002) White Labs
- 5% California Ale Yeast (WLP001) White Labs
- 5% LalBrew Nottingham Lallemand
- 4% Dry English Ale Yeast (WLP007) White Labs
- 3% Scottish Ale (1728) Wyeast Labs
- 3% London ESB Ale (1968) Wyeast Labs
- 3% American Ale (1056) Wyeast Labs
% of Winter Specialty Spice Beer recipes using each strain