Tom's spiced autumn ale

[TomFogarty]

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.

[TomFogarty]

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