My weekend plans are to make a spiced porter that will be ready around Christmas, and I was curious what people thought about the spice levels. This is a 4 gallon batch with some odd ingredient amounts mostly because I am trying to use up the sorghum syrup and malted oats that I have left in the house, and according to Hopville this will give me an OG around 1.055 which is right where I was hoping to get .
3.75 lbs Sorghum Syrup
2 .5 lbs Oats, Malted (Thomas Fawcett)
1.5 lbs Dark Toasted Oats
¼ lb Dark Molasses
1 oz Fuggles
1 oz EKG
Nottingham Dry Yeast
The additional ingredients are:
1 oz Irish Moss
1 Tbsp Vanilla (5 minutes)
2 tsp Pumpkin Pie Spice (5 minutes)
3 Cinnamon Sticks (7 days before bottling)
12 oz Cold Press Decaf Coffee (at bottling)
I am hoping that there will be enough time for this to mellow out by Christmas, two months seems like about the minimum time according to some of the other threads Ive been reading.
So what do you think, does this recipe sound like it will be a good beer by Christmas? What about the spices too much, not enough, wrong spices ?
3.75 lbs Sorghum Syrup
2 .5 lbs Oats, Malted (Thomas Fawcett)
1.5 lbs Dark Toasted Oats
¼ lb Dark Molasses
1 oz Fuggles
1 oz EKG
Nottingham Dry Yeast
The additional ingredients are:
1 oz Irish Moss
1 Tbsp Vanilla (5 minutes)
2 tsp Pumpkin Pie Spice (5 minutes)
3 Cinnamon Sticks (7 days before bottling)
12 oz Cold Press Decaf Coffee (at bottling)
I am hoping that there will be enough time for this to mellow out by Christmas, two months seems like about the minimum time according to some of the other threads Ive been reading.
So what do you think, does this recipe sound like it will be a good beer by Christmas? What about the spices too much, not enough, wrong spices ?