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Old 08-05-2010, 06:21 PM   #11
shanecb
 
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Thinking about doing this soon and drinking it throughout the fall. I'll report back with how it went!
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Old 08-05-2010, 07:19 PM   #12
passedpawn
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I recently made a batch and the gravity came in 10 points low (had a helper and the problem was somewhere there I think). Cinnamon is super strong and nearly ruined it.

So, if anyone brews this, don't add spices until after the boil. Measure your gravity and if you didn't hit it, cut back the spices (esp. the cinnamon). I ended up adding 8 oz. lactose (per 5g) and probably should have gone to a full lb. of it. You can dump the spices into the pot after the boil but before cooling and they will be sanitized.
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Old 08-06-2010, 01:58 AM   #13
SwampassJ
 
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Quote:
Originally Posted by passedpawn View Post
I recently made a batch and the gravity came in 10 points low (had a helper and the problem was somewhere there I think). Cinnamon is super strong and nearly ruined it.

So, if anyone brews this, don't add spices until after the boil. Measure your gravity and if you didn't hit it, cut back the spices (esp. the cinnamon). I ended up adding 8 oz. lactose (per 5g) and probably should have gone to a full lb. of it. You can dump the spices into the pot after the boil but before cooling and they will be sanitized.
Did you use your original amount or did you cut it by a quarter?
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Old 08-06-2010, 02:14 AM   #14
passedpawn
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Quote:
Originally Posted by Jdecarol View Post
Did you use your original amount or did you cut it by a quarter?
Yes, I cut back the spices exactly 25%. However, instead of 1.090 OG (first batch), I had 1.069. Just a major f-up, both in the adjusted recipe and execution.

The FG of the original was 1.029 (that's very high, but I mashed at almost 158). That was good for this beer.

For the second beer, I mashed at 150. The FG was 1.015. This is where the problem was.

Moral of the story: make a big beer, mash high. You don't want to dry this beer out. The first one was EXCELLENT. Just a joy, really.
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Old 08-08-2010, 09:00 PM   #15
SwampassJ
 
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Took the first runnings and boiled the piss out of it for about 60 minutes and then added the rest of the runnings to it. Overshot my boil off and ended up just shy of 3 gallons of wort.

I don't know if it's the spices in suspension or what causing me to get a bad hydro reading or what but there is no way I hit 1.110 for gravity with 9.5lbs of grain even though it is a 3 gallon batch. I also managed to break my thermo during the cooling so I hopefully didn't transfer to the carboy too warm. Pictures going up in picture forum.

4.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 42.11 %
2.00 lb White Wheat Malt (2.4 SRM) Grain 21.05 %
1.50 lb Munich Malt (9.0 SRM) Grain 15.79 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 10.53 %
0.50 lb Melanoiden Malt (20.0 SRM) Grain 5.26 %
0.50 lb Victory Malt (25.0 SRM) Grain 5.26 %
0.25 oz Hallertauer Hersbrucker [4.40 %] (90 min) Hops 6.1 IBU
0.50 oz Hallertauer Hersbrucker [4.40 %] (30 min) Hops 8.7 IBU
0.75 oz Clove Spice powder (Boil 5.0 min) Misc
0.75 oz Nutmeg (Boil 5.0 min) Misc
1.50 oz Cinnamon Powder (Boil 10.0 min) Misc
1 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale
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Old 08-08-2010, 10:30 PM   #16
azscoob
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This one is on the list to brew, I think I will add some fresh roasted Pepitas to the mash as well, just for a bit more toasty flavor, and so I can say: Yes, there is pumpkin in it.
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Old 08-22-2010, 10:26 PM   #17
SwampassJ
 
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Transferred to a secondary today for some aging. I am in utter disbelief of how much I lost to trub and yeast. Out of a just shy of 3 gallons of beer I lost almost a full gallon to trub. In order to keep my head space limited I topped off with about 3/4 of a gallon of 1.040. Alcohol is looking to be closer to 10%. Spices where way over powering this early but I can see this being one awesome sipper.
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Old 08-26-2010, 01:41 PM   #18
Lodovico
 
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Oct 2009
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I've never made this one but I'm suggesting at our Home Brew Club meeting tonight that we brew this for our holiday party.

If we brew this on September 11th, will it be "ready" by mid december? I mean I know it will be drinkable but I was just wondering how much better this gets with age.
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Old 08-29-2010, 01:53 AM   #19
CrAzYmOuSe
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Brewing this tomorrow. Per Beersmith your starting boil volume is way off. I'm gonna roll with it and see what happens on a 6 gallon batch. Also going to drastically cut the spices, it looks way too overpowering.
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Old 08-31-2010, 03:04 PM   #20
Damaso
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Wilbraham, MA
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Brewed this with the spices cut 25%. Added cinnamon at 10'. Beer turned into slime. Has anyone else experienced this? Ive been reading that boiling ground cinnamon causes a gelling effect.

 
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