Brewed this on Sunday and it sure smelled good. Ran into some problems though. I biab and the bag ripped with all the grains ( did a 10 gallon batch so almost 25 lbs of grain). As i lifted the bag out, 2-3 lbs of grain went into the wort. Spend 30 minutes dipping a strainer in getting all the grains out and lost quite a bit of wort doing so. Ended up with 10 gallons of 1.064 instead of the 11.5 I was shooting for. One fermenter sure has a lot of trub in it SL I am only going to able to keg about 8.5 gallons or so
It happens. 8.5G is better than no beer. haha
I grew up in Sayville, off Lincoln. John O'Rourke. Graduated '93
Staying on topic, I brewed this recipe with a few tweaks this past Saturday. Kept the same grain bill. Swapped in Liberty for the hops and used Wyeast Thames Valley for the yeast. Also changed the spicing. 3/4tsp cinnamon, 1/4 tsp ginger, 1/4 tsp allspice, and about 1/16 tsp clove. Was a bit nervous smelling the spice blend. Just didn't seem right. Then I added it to the boil. Smelled amazing. I wanted to dive in.
I think I ended up a little low on volume. Maybe 5 gallons, when I was shooting for 5.5. OG was 1.069.