This will be my second long term aging beer. It will be brewed in honour of my next child's birth, and just like the first one we will drink one starting at 14 and then every year after that until 21.
I am pretty sure this is what I intended to go with but just had a few questions on the amount of spices. Since this will be aged for quite a long time I increased the amounts knowing that they will fade. There doesn't seem to be any hard and fast rules, as I often see on the forum that "2 tsp of this was way too much" then the next person says they barely taste a spice at a certain amount.
A brew buddy of mine suggested 4 oz of Special B and subbing in Vanilla Bean, does anyone know the conversion rate? Any comments would be appreciated.
% LB OZ
93% 19 ~ Thomas Fawcett Maris Otter Malt
4% ~ 12 Briess Crystal 80L
2% ~ 8 Briess Crystal 120L
1% ~ 4 Briess Chocolate 350 L
single infusion mash @ 151F
Usage Time Amount Name AA IBU
first wort 90 min 2oz East Kent Goldings 5.0 23.6
boil 60 min 2oz Horizon 11.0 48.6
boil 1 min 1tsp Cinnamon, ground
boil 1 min ½tsp Ginger, ground
boil 1 min ½tsp Nutmeg, ground
boil 1 min 2tbsp Vanilla Extract
London Ale (1028)