permo
Well-Known Member
Briess 2-Row Brewer's Malt 14 lbs
Weyermann Munich Type II 1 lbs
Briess Victory 0 lbs, 6 oz
Special B 0 lbs, 8 oz
Simpsons Extra Dark Crystal 0 lbs, 8 oz
Crisp Pale Chocolate Malt 0 lbs, 6 oz
Briess Special Roast Malt 0 lbs, 6 oz
40 IBU Magnum at 60
1 broaken up cinnamon stick at 10
1 cracked up nutmeg at 10
6 whole cloves at 10
no finishing hops
OG = 1.070
Mash at 155, Pacman Yeast
I was thinking about possibly steaping the spices in spiced rum and adding that in secondary to create a fortified spiced winter ale......
what do you all think? With pacman it seems I finish super dry, regardless of mash temp.
Weyermann Munich Type II 1 lbs
Briess Victory 0 lbs, 6 oz
Special B 0 lbs, 8 oz
Simpsons Extra Dark Crystal 0 lbs, 8 oz
Crisp Pale Chocolate Malt 0 lbs, 6 oz
Briess Special Roast Malt 0 lbs, 6 oz
40 IBU Magnum at 60
1 broaken up cinnamon stick at 10
1 cracked up nutmeg at 10
6 whole cloves at 10
no finishing hops
OG = 1.070
Mash at 155, Pacman Yeast
I was thinking about possibly steaping the spices in spiced rum and adding that in secondary to create a fortified spiced winter ale......
what do you all think? With pacman it seems I finish super dry, regardless of mash temp.