Originally Posted by Grizzlybrew
If you were going to underpitch, you prob know the 11 g offers th emost cells for straight from packet pitching. If you're worried, dump a second one in.
That aside, the recipe looks pretty sweet (no pun intended)! Not sure how the hops will play against all those strong flavors, but could end up delicious.
here is the exact recipe
3 pounds Amber Liquid Malt Extract
3 pounds Amber Dry Malt Extract
1 pound 60ºL Crystal Malt
4 oz toasted oats
2 pounds minnesota clover honey
1 oz cascade hops (60 minutes)
1 oz northern brewer hops (30 minutes)
1/2 oz williamette hops (aroma end of boil)
3 cinnamon sticks (60 minutes)
1 whole nutmeg roughly crushed (60 minutes)
4 oz fresh ginger rough chopped (60 minutes)
2 whole cloves (60 minutes)
5 # chopped tart apples added to primary fermenter
11g nottingham danstar pitched directly into wort
I am going to let this ferment for two weeks or so and then rack to secondary where I am going to add crushed peaches or more apples. I am also considering 1oz cascade dry hop, but I haven't made up my mind yet. I plan on letting this sit in secondary until Dec 10th or so, then prime and bottle to distribute/drink at xmas time. I think I have a really good recipe here, I hope I didn't screw it up by not reading the yeast directions! I usually use 6 g muntons dry and it starts quick pitched directly into wort..didn't know I had to rehydrate some! Got myself a 50 dollar beer here, I hope my family and friends enjoy it.