plankbr
Well-Known Member
Got the ingredients this evening. Gonna brew in the AM!
Brewed a slight variation and extract version of this Saturday. Using S-04, 2 packs rehydrated and it is bubbling away with some vigor. I am slightly worried because in spite of the house being quite cool (64F) my temps were hovering around 62-64 then suddenly shot up to 70 yesterday. Changed the ice pack in the cooler and hoped for the best.
I used 9 lbs LME light with Centennial and Mt. Hood hops. I added a little vanilla, bitter orange peel, cinnamon stick, and the honey towards the very end of the boil and I'll still make the tea. It is by far the best smelling beer I've made and I've made a honey porter and another winter spice with orange and brown sugar. My OG was 1.072 and I was aiming for 1.073 if I recall. Pretty excited and it should be good by Christmas.
Will let you know. I made a brew with orange peel and brown sugar and that worked fine. My pumpkin spice beer worked well. So basically, I felt fairly safe.I'm very curious about how all the spices you put into the boil will translate to the bottle after fermentation. I am making the tincture/tea per the OP's instructions and would love to do a side-by-side comparison.
mosiris said:What would be good substitute for the German wheat malt and uk medium crystal. Unable to locate in my area and would like to get as close as possible to original recipe. Thanks!
I guess you could just go with American wheat, and crystal 40 or 60. That's what I'd do. At least that's what I'd do.
Recipe Notes (my slightly altered - sbarnard80)
Make a tea for the secondard by boiling 2 cups of water then adding all the ingredients and let it boil for 1 minute covered. Turn off heat and let sit for 20 minutes. Then pour into sanitized regular kitchen strainer into a large measuring cup and then poured carefully into carboy. Sealed back up and going to bottle after I get back from Thanksgiving. Will post how it turns out.
plankbr said:Just made the tincture/tea. Smells fantastic! letting it steep for 15 then bottling!
Just out of curiosity, how long did you ferment? Did you cold crash or anything? If memory serves, I believe I brewed a few days after you, and I'm only at day 8.
I'm trying to get this into the bottle as quick as possible, so any information would be useful. This is only my second brew.
plankbr said:I brewed on Saturday the November 9th. It fermented fairly quickly. Cold crashed this past Sunday, bottled last night, Monday. Maybe it was premature but I got 85% attenuation. 1.011 measured 2 days in a row. Fermented the whole way through @ 63*.
Thanks for the info. I brewed the 11th and am going to check the FG to see where I'm at today, potentially cold crash and bottle tomorrow like you did. I've been fermenting a little higher than most. I used wlp051 an fermented at ~68.
Got the spices today. Wound up with sweet orange peel as opposed to the bitter (the brew store employees recommended it). Any potential flavor problems with this?
You'll be fine with the sweet. I added bitter to the boil and have sweet for the tea at bottling.
Sbarnard, I had the same issue of a high final gravity. I chalked mine up to low efficiency on the front end (had a low initial gravity) and not enough yeast during fermentation. I'll probably toss two packs of yeast next time since I don't have the stuff for starters just yet.
Hello said:I need to bottle mine for sure if it will be carbonated by Christmas.
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