I got off to a late start on this one trying to find the yeast I wanted to pitch. I wound up having to have it mailed from Annapolis Homebrew in Annapolis, Md. and since I was away most of the weekend of 11/20, no time for a starter. So here goes, I made the list and checked it twice, mashed in at 7:40 am on 11/20 giving me 35 days to have this ready.
Grist:
10lb pale malt 2 row
1lb caramel/crystal 40L
1lb wheat malt
.75lb special roast
.125 roasted barely
Additions:
2oz Hallertauer 4.3% 60 min
1oz cascade 6.8% 10 min
1oz cascade 6.8% 5 min
3 cinn sticks 5 min
1.25 ginger 5min
1.25 lb orange blossom honey flame out
Wyeast #1028 London Ale 2 packets, no starter-ferment at 64 for one week then 66 for 3.
Target OG 1.075
Actual OG 1.072
Update:
I am bottling this today, 33 days after brewing this beer. I wound up having to add more cinnamon and ginger to the primary because i was getting absolutely no spice in the samples I was pulling. I'm now in the predicament of potentially over spicing. I tasted last night and like it, so it's coming off the spices and going into bottles a bit early. Better safe than sorry with an over spiced mess of a beer. Final Gravity was 1.018 and has been constant for 5 days. Thank you thank you thank you, wyeast!!
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