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I'm going to start entering competitions this fall with an Oktoberfest, and later in the year a Winter/Christmas style and Spiced Beer categories. I've been tweaking this recipe and will hopefully get this started in August so it would be ready for any Oct-Jan competitions. Just looking for recipe suggestions.

I was going for something bready and malty, cinnamon toast style. Orange and citrus in the back drop and nose...pommander ball. Mild alcohol warmth, good drinkability.

Protein rest at 120 F for at least 20 mins, and then 154 F mash for 60 mins. Fermentation at around 65 F. I don't filter so I was going to lager this at around 38 F or so for a few weeks after.

Here's the recipe. Thanks guys!

Black Solstice
21-B Winter Specialty Spiced Beer

Size: 6.72 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 202.14 per 12.0 fl oz

Original Gravity: 1.061 (1.026 - 1.120)
Terminal Gravity: 1.015 (0.995 - 1.035)
Color: 17.2 (1.0 - 50.0)
Alcohol: 5.97% (2.5% - 14.5%)
Bitterness: 34.27 (0.0 - 100.0)

Ingredients:
7.0 lbs Standard 2-Row
3.25 lbs Maris Otter
2.25 lbs German Dark Munich
1.0 lbs Crystal Malt 60°L
1.0 lbs Crystal Malt 40°L
0.8 lbs Melanoidin Malt
2.6 oz Roasted Barley
2 oz Fuggle (4.8%) - added during boil, boiled 60 min
1 oz East Kent Goldings (5.0%) - added during boil, boiled 20 min
1800 mL White Labs WLP028 Edinburgh Ale
2 ea Cinnamon (stick) - added during boil, boiled 0.0 min
3 ea Cloves (whole) - added during boil, boiled 0.0 min
12 oz Orange zest - added during boil, boiled 0.0 min

Schedule:
Ambient Air: 65 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Results generated by BeerTools Pro 1.0.30

If you want bready/toasty...

I would get rid of the "standard pale" and even the roasted barley and go with all Maris Otter and Special Roast. That combo (Maris Otter and Special Roast) gives an incredible bready flavor. If you still want the color, maybe up the 60° to 120°.

That's just my opinion.

Good idea! Thanks!

Anytime! I love that combo having used it in 2 bitters, now.

You could let a good Trappist yeast give you the fruit flavor too; of course it will only be a hint not so much as the orange in your recipe. Just a thought. I've been using a White Labs strain for 4 beers now and I keep getting an orange peel type after taste that I like. It starts to fade some after about a month. The one beer that is 5 months old no longer has that aftertaste but did when I transferred to the keg after it was about 1 or a bit older. I'm really fond of the Morris Otter having just used it in the last 2 beers for the unique flavor. I wish I had more and could use it in my next creation.

Good luck on the competition.