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Old 11-19-2011, 01:10 PM   #11
Moody_Copperpot
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Sep 2010
Bay Village, OH, Ohio
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Looks good! Let me know how it turns out. I changed a few things up when I brewed this last week. I too used ginger, and I also gave full cinnamon sticks a shot. I used Safale S-04 as my yeast this time too.
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Old 11-19-2011, 02:32 PM   #12

Quote:
Originally Posted by Moody_Copperpot
Looks good! Let me know how it turns out. I changed a few things up when I brewed this last week. I too used ginger, and I also gave full cinnamon sticks a shot. I used Safale S-04 as my yeast this time too.
This is only the second spiced beer I've made so I have trouble estimating final flavors. For example, my Pumpkin Bock had barely any spice flavors at bottling but now that it's carbed, it's rather obviously but not overly spiced. The same should go for this beer...I think. I could barely taste those spices when I bottled it yesterday, thus, I'm expecting the carbonation to drive it out upon pouring. My limited experience with spiced beers tells me that a noticeable, pre-carbonation spice character will likely be too much?

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Old 11-20-2011, 02:28 PM   #13
Moody_Copperpot
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Sep 2010
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I suppose that's an accurate statement, yes. A lot of people make thar mistake too.
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There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body. Now you stick to that, and everything else is cream cheese.

 
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Old 12-29-2011, 04:34 AM   #14
brewha
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Apr 2011
Long Beach, CA
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I made this beer and it came out great. The wife loves it. I will be doing this again next winter. Thanks Moody.

 
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Old 12-29-2011, 03:37 PM   #15
Moody_Copperpot
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Sep 2010
Bay Village, OH, Ohio
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Glad you like it!!! I made a few changes to the recipe this year, including the yeast. I used safale s-04. I am going to amend the original recipe posting, as I feel it was more successful with the s-04, though i do love it with the us-05 too!
Glad this beer was a hit for you either way!
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There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body. Now you stick to that, and everything else is cream cheese.

 
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Old 12-29-2011, 06:30 PM   #16
Moody_Copperpot
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Sep 2010
Bay Village, OH, Ohio
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This is what I'd consider to be the definitive recipe, since I can't edit my original post:

10lb American Two-row Pale
1lb Crystal 60
1lb Honey Malt
1lb Wheat Malt
8oz Brown Sugar (final 10 min of boil)
4oz Special B Malt
2oz Roasted Barley


60 mins 1oz Vanguard
20 mins .5oz Cascade
10 mins .5oz Cascade

15min 1 tsp Irish Moss
5 min 4 Cinnamon sticks
5 min .5 tsp Ginger Powder
5 min .5 tsp Nutmeg
2 min 1 tsp Vanilla Extract
I boiled 6oz water and put it in a teacup with all the spices listed above (except the vanilla) and let it sit for at least 30min. I then dumped all of it into the boil at 5 min.

Yeast Safale S-04

OG- 1.062 - 1.070.
FG- 1.016 - 1.010
@ 80% efficiency i got 1.062 and 1.016. @86% efficiency I 1.070 and 1.010 out of the same ingredients by varying my sparge, but 1.062 is a good number to shoot for.

A few cinnamon sticks could be added to the secondary, but that's up to you. It really doesnt need it.
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There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body. Now you stick to that, and everything else is cream cheese.

 
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Old 09-18-2013, 02:33 PM   #17
MMBB
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Sep 2011
Washington, DC
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How many volumes of Co2 do you think would be good for this brew? The second time around did you use the cinnamon/allspice in secondary?

 
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Old 10-05-2013, 03:35 PM   #18
BeerGrylls
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Planning to brew a 3-gal BIAB batch of this tomorrow! Going to mash on the high side, and add about 1/2 lb of maltodextrin to try to really up the mouthfeel. I want this to be chewy, spicy, and warming.

for co2, I think i'll aim for around 1.8 - 1.9 volumes.

 
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Old 10-06-2013, 01:32 PM   #19
Moody_Copperpot
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Sep 2010
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Let me know how it turns out! And to answer the question above, I have brewed this where I added a tincture of vodka with .5tsp cinnamon and a dash of allspice, added to the secondary (or right to the primary or even the keg) but I dont think it needs it. It's really easy to over-spice a beer, so definitely tread lightly on the spices because once you carbonate it, you get more of the spice than you did when you tasted the beer out of the fermentor.
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There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body. Now you stick to that, and everything else is cream cheese.

 
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Old 10-06-2013, 02:13 PM   #20
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What's your thought process behind using flavor and aroma hop additions in this? I ask because I'm considering using a bittering addition only. Did you feel like the citra brings something to the table in this recipe?
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