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Author Topic: Tom's spiced autumn ale  (Read 1565 times)

Offline TomFogarty

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Tom's spiced autumn ale
« on: September 18, 2012, 11:09:08 AM »
Decided to ixnay on the pumpkin in this one, but I'm leaving the spices to give it a little something extra.

Batch size: 2.5 gal
To all of those who love SI units, here we go!
2.5 kg marris otter
0.3 kg amber
0.18 kg crystal 110

0.5 oz tettnang 5.9% AA (60 minutes)
0.5 oz serebrianka 3.5% AA  (60 minutes)
1 oz serebrianka (7 minutes)

Spices at flameout:
1/2 tsp ground cinnamon
1/3 tsp ground nutmeg
1/3 tsp ground allspice
1 whole clove

Mash at 156 for 60 minutes
Pitch S-05 at 18 degrees C, ferment for 3 days
Late addition of 250 grams brown sugar and 500 grams sucrose, ferment at 23 degrees for 5 days.

Offline TomFogarty

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Re: Tom's spiced autumn ale
« Reply #1 on: September 18, 2012, 02:04:32 PM »
Changed up the spices a bit, did the "pinch of this, and dash of that" approach, with a touch of added coriander and ginger.
Just pitched the yeast, final volume of 2.5 gal at 1.060..... smells like cookies :D