New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 21 - Spice / Herb / Vegetable Beer => Topic started by: Jake on November 06, 2011, 02:04:56 PM
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8lb 2-row
1.5lb vienna
.5lb Crystal 150
1.25oz black malt
1oz Hallertau @ 60min
.5oz halltertau & .5lb brown sugar @ 10
1tsp of cinnamon, .5tsp of allspice, .5tsp nutmeg @ 2
Kegging Week before xmas, and would be surprised if it makes it beyond boxing day. Hopefully 1.5 months is enough to age this one.
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I have S04 and 05. Just going to use one of these. Thoughts?
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I'd use 05. Cleaner, more spices will come out.
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anyone ever use allspice? gona give it a try. People seem to like it based on what i've been reading.
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Jake why do you need 1.5 months for aging this?
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I read that when you're using spices, you want to give them a little while because they tend to be really strong and sharp if you drink right away, and they'll fade and become smoother over time I guess
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Oh okay, makes sense. I like the recipe, Ill probably give this one a go also...
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Did it ever smell nice going into the carboy. I'm really excited to try this one. I don't think I overdid it with the spices. I sampled the wort and it tasted nice, not too strong.
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Very Nice, Ill put it on the to do list.
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Wanted to free up some carboys, so kegged this tonight and I'm going to let it age for the next month in the very cold basement. Sampled and it was pretty damn good. Spices weren't too strong, but could fade slightly. The only thing I would have done different is mash at a slightly higher temp. It ended pretty thin around 1.008, where it would have been much nicer around 1.012-14ish ... but oh well, more booze for the xmas holidays :cheers: