Kickass
Well-Known Member
Yes I know its still summer but my desire for winter and darker beers has begun to bleed through. This will be my first winter of drinking homebrews so I figured Id start on a Christmas beer.
So here is what I brewed and my question will follow:
5 gallon batch
6 lb amber LME
1 lb amber DME
1 lb dark brown sugar
1 lb special B
6 oz cara45
1 oz ground allspice
1 oz ground clove
½ oz bitter orange peel
Wyeast Scottish Ale
Williamette and fuggle to 20 IBUs
Here is my question
After 10 days in primary and 82% attenuation I racked to secondary. The spice flavor was incredibly strong and over bearing. How much will the spice flavor mellow out in 2 to 3 months? Will this subside by Nov/Dec or should I brew another 2-3 gallons with dark DME and blend?
Thanks for the help.
So here is what I brewed and my question will follow:
5 gallon batch
6 lb amber LME
1 lb amber DME
1 lb dark brown sugar
1 lb special B
6 oz cara45
1 oz ground allspice
1 oz ground clove
½ oz bitter orange peel
Wyeast Scottish Ale
Williamette and fuggle to 20 IBUs
Here is my question
After 10 days in primary and 82% attenuation I racked to secondary. The spice flavor was incredibly strong and over bearing. How much will the spice flavor mellow out in 2 to 3 months? Will this subside by Nov/Dec or should I brew another 2-3 gallons with dark DME and blend?
Thanks for the help.