Wintry Spiced Ale

[Kyle]

EDIT: this is a 4.25 US gal batch size

3.75# 2-row
2.75# Pilsner (you could use any base grain for the 1st two ingredients)
6# Vienna
0.5# Chocolate wheat malt
0.25# Roasted barley
0.75# Rye
0.25# Carafoam
0.75# Quakers' quick Oats (pregelatinized flaked oats)

Mash with 4.5g water at 155F
Sparge with about 4g water at 170F

boil down to 5.25 gal, then:
1oz Colombus 13% a/a @60min
1oz UK Fuggle 5.8% a/a @15min
1 tab whirlfloc @15min
1oz UK Fuggle 5.8% a/a @2min
spice tea* @2min
 

*add 1.5 cups freshly boiled water to these ground spices:
1/2 tsp cinamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
then steep 10 minutes, filter, add to brew pot.

S-04 yeast, with spunding valve

[Kyle]

wow, this smelled good going into the fermenter. The cloves came through just enough, even though there was only 1/8tsp in 4.5gallons

[Jake]

Mine's kegged and ready for the christmas holidays. It'll be hard to keep my paws off it until the 24th. I had a similar recipe, and it smells amazing coming out of the boil pot

It's not carbed yet, and I don't have room as it is to put it on one of my CO2 Lines. I'm planning to have it on tap for around the 20th.

(edited by Richard so the split makes sense for once)

[Kyle]

yeah, I'm going to be making a pile of my stout for christmas.

[Kyle]

This finished fermenting in 48 hours. I'll cold crash it on days 5-6 and then into the serving keg.

[Kyle]

I drank a glass of this tonight (still in the fermenter keg.) It is unbelievable that a beer which is over 9% abv is ready in 1 week grain to glass. Its chilled and carbonated, but I need to get it in the serving keg as there are bits of trub in the glass.

[sdixon]

Kyle - What is the recipe of the stout you served at the last meeting?

[Kyle]

last meeting just had this and an IPA on tap.

EDIT: to clarify, this is not my stout recipe, that one is viewtopic.php?f=3&t=60

[brew]

FYI folks Kyle gave me a glass of this the other day and it is simple awesome...