Originally Posted by Oldsock
When I actually want to taste the spices I tend to add them to the secondary (usually whole/ground directly or as a spice tea). You can always add the spices to the boil and then add more spiced rum at bottling to adjust the flavor.
Otherwise the recipe looks fine to me although 1 lb of really dark crystal is probably more than I would use (maybe swap the Special B for CaraMunich or something mid-range like that). Good luck
Thank you for the advice, I did follow it. I ditched the C150 (I love me my special B) for 6 oz C80 and 4 oz C40. I downed the munich just a touch, and upped the base. Swapped the pale choco out for straight choco.
Briess 2-Row Brewer's Malt 14 lbs, 8 oz
Special B 0 lbs, 8 oz
Crisp Chocolate Malt 0 lbs, 4 oz
Weyermann Munich Type II 0 lbs, 8 oz
Briess Special Roast Malt 0 lbs, 6 oz
Briess Victory 0 lbs, 6 oz
Briess 2 Row Caramel 80 0 lbs, 4 oz
Briess 2 Row Caramel 40 0 lbs, 6 oz
Now I know I earlier said spices, but I wonder if I shouldn't just chinook the crap out of this thing!?