Recipe:
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain
0.50 lb White Wheat Malt (2.4 SRM) Grain
0.03 lb Chocolate Malt (350.0 SRM) Grain
7.00 lb Pale Liquid Extract (8.0 SRM) Extract
1.00 oz Cluster [7.00%] (60 min) Hops
45 min into boil Add 0.18 tsp Mace (Boil 15.0 min)
45 min into boil Add 0.38 tsp Nutmeg (Boil 15.0 min)
45 min into boil Add 1.75 tsp Cinnamon (Boil 15.0 min)
55 min into boil Add 1.00 oz Saaz [4.00%] (5 min)
Nottingham (Danstar #-)
10/2/10
I made recipe and had an OG of 1.054... The fermentation started the next morning and was going strong... Dry yeast seems to work the best for me...
10/9/10
I racked to secondary.. Tasted pretty good (hints of the spices and light in color).... Reading was 1.014 for a 5.24%. Im leaving for two weeks in secondary....
10/24/10
Bottled
