MX
Some may call me....Tim?!?
Well I popped the top on these last night. Very good indeed.
It has been a long 4 months with this beer. I brewed it in mid August, it was my first Partial Mash and I used about 6 pounds of grain. Here is the breakdown:
Ingredients:
3.5 lbs Vienna Malt
1.0 lbs Carahell®
0.75 lbs Belgian Special B
3.5 lbs Dry Amber Extract
0.5 lbs Molasses
14.0 g Target (11.50%) - added during boil, boiled 60 min
7.0 g Goldings (3.6%) - added during boil, boiled 30.0 min
3.0 tsp Cloves (ground) - added dry to primary fermenter
3.0 ea Cinnamon (stick) - added dry to primaryy fermenter
3.0 tsp Nutmeg (ground) - added dry to primary fermenter
3.0 ea Vanilla (whole bean) - added dry to primary fermenter
1.0 ea Fermentis US-05 Safale US-05
Brew day was hectic and fraught with issues and problems, not smooth by a long shot. After about 6 hours, I got into the bucket and had one of the Irish Reds from the previous brew session, and a cigar ( can't remember what). Milestone #2 was the horrific mess I made while transferring this to the secondary after 4 weeks in the primary. About 1/2 gallon on the floor, as my SWMBO pulls into the driveway....medicated with more homebrew.....
Bottling went well, and after 25 days, I poured my first one last night at a Company Christmas party. Very smooth!
This beer has changed flavor profiles at every stage. I can not wait for a few more months to see where it ends up.
Only thing I would change is waiting until secondary to put in the spices. Then letting is age for a few weeks after removong them.
Thanks for reading
Tim
It has been a long 4 months with this beer. I brewed it in mid August, it was my first Partial Mash and I used about 6 pounds of grain. Here is the breakdown:
Ingredients:
3.5 lbs Vienna Malt
1.0 lbs Carahell®
0.75 lbs Belgian Special B
3.5 lbs Dry Amber Extract
0.5 lbs Molasses
14.0 g Target (11.50%) - added during boil, boiled 60 min
7.0 g Goldings (3.6%) - added during boil, boiled 30.0 min
3.0 tsp Cloves (ground) - added dry to primary fermenter
3.0 ea Cinnamon (stick) - added dry to primaryy fermenter
3.0 tsp Nutmeg (ground) - added dry to primary fermenter
3.0 ea Vanilla (whole bean) - added dry to primary fermenter
1.0 ea Fermentis US-05 Safale US-05
Brew day was hectic and fraught with issues and problems, not smooth by a long shot. After about 6 hours, I got into the bucket and had one of the Irish Reds from the previous brew session, and a cigar ( can't remember what). Milestone #2 was the horrific mess I made while transferring this to the secondary after 4 weeks in the primary. About 1/2 gallon on the floor, as my SWMBO pulls into the driveway....medicated with more homebrew.....
Bottling went well, and after 25 days, I poured my first one last night at a Company Christmas party. Very smooth!
This beer has changed flavor profiles at every stage. I can not wait for a few more months to see where it ends up.
Only thing I would change is waiting until secondary to put in the spices. Then letting is age for a few weeks after removong them.
Thanks for reading
Tim
