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Old 11-28-2012, 12:05 PM   #11
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First time I used McCormick ground cinnamon and freshly ground nutmeg. This time around I just used McCormick ground cinnamon and already ground nutmeg.

I'd be wary of adding whole cinnamon sticks in. I'd be afraid that it would become too spiced. Remember a lot goes a long way; .5tsp for cinnamon for 5 gallons and you will be able to taste it.

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Old 11-28-2012, 12:07 PM   #12
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did the nutmeg being fresh ground or McCormick change the taste at all? Which way would you recommend?

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Old 11-28-2012, 12:11 PM   #13
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I taste more of a nutmeg flavor in the pre-ground. Reason being (I think) is that when I ground it the grinds were crumb sized. Pre-ground is much finer, I'm guessing which disperses the flavor more. Either way it came out great. I'd say go with whichever you have on hand.

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Old 11-28-2012, 12:37 PM   #14
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Sorry, 1 more question, how much irish moss? It's also my first time using this.

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Old 11-28-2012, 12:41 PM   #15
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Quote:
Originally Posted by Fooch View Post
Sorry, 1 more question, how much irish moss? It's also my first time using this.
Buy Whirlfloc tablets and throw one in with 15 minutes left in the boil.


http://www.midwestsupplies.com/whirl...0-tablets.html
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Old 11-28-2012, 12:43 PM   #16
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I just noticed my local brew shop doesn't have Wyeast, would whitelabs London Ale be the same as Wyeast London ESB Ale yeast?(last question I promise lol)

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Old 11-28-2012, 12:45 PM   #17
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Quote:
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I just noticed my local brew shop doesn't have Wyeast, would whitelabs London Ale be the same as Wyeast London ESB Ale yeast?(last question I promise lol)
Haha, happy to help.

Those two strains should be close enough. I say go for it!
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Old 04-18-2013, 09:53 AM   #18
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Any updates on an all grain brew of this? I'm planning ahead for next winter already

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Old 04-19-2013, 03:15 PM   #19
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Harpoon Winter Warmer
All Grain - turned out fantastic. Will be an every winter brew, probably would keep making it in October to give it time to mellow in terms of spices and alcohol, though there wasn't any alcohol warmness the first time I made it.

Selected Style and Target Specs
21B-Spice, Herb Or Vegetable Beer-Christmas/Winter Speciality Spiced Beer

Minimum OG: 0.000 SG Maximum OG: 0.000 SG
Minimum FG: 0.000 SG Maximum FG: 0.000 SG
Minimum IBU: 0 IBU Maximum IBU: 0 IBU
Minimum Color: 0.0 SRM Maximum Color: 0.0 SRM


Recipe Overview
Wort Volume Before Boil: 6.34 US gals Wort Volume After Boil: 5.81 US gals
Volume Transferred: 5.28 US gals Water Added To Fermenter: 0.0 qts
Volume At Pitching: 5.28 US gals Volume Of Finished Beer: 5.02 US gals
Expected Pre-Boil Gravity: 1.054 SG Expected OG: 1.059 SG
Expected FG: 1.019 SG Apparent Attenuation: 66.5 %
Expected ABV: 5.3 % Expected ABW: 4.1 %
Expected IBU: (using Tinseth): 26.8 IBU Expected Color: (using Morey): 16.9 SRM
BU:GU ratio: 0.45 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 ˚F


Fermentables
Ingredient Amount % MCU When
US 2 Row Malt 11lb 0oz 81.5 % 3.4 In Mash/Steeped
US Caramel 80L Malt 1lb 8oz 11.1 % 20.7 In Mash/Steeped
US Caramel 120L Malt 8.00 oz 3.7 % 10.3 In Mash/Steeped
US Carapils Malt 8.00 oz 3.7 % 0.1 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
US Cluster 7.5 % 1.25 oz 26.8 Bagged Pellet Hops 60 Min From End


Other Ingredients
Ingredient Amount When
Allspice 0.25 oz In Fermenter
Nutmeg 0.01 oz In Fermenter


Yeasts
Yeast Strain Amount Used
White Labs WLP002-English Ale


Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (68C/154F)

Step Type Temperature Duration
Rest at 154 ˚F 60


Recipe Notes
next time, soak spices in rum, or some alcoholic drink (small amount) before adding to the fermenter; secondary it, then add it the next day or so. had a little mold grow after several weeks in the secondary just next to the floating seasoning islands.

fantastic beer. not a great head retention, but bottled off the keg for 1st time. smooth smooth. no alcohol warmness, consider going up on ABV next time. spices were perfect, very mild and chill but present. make each year no matter what.

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