Sunday, January 2, 2011
Thomas Faucet Maris Otter, Munich, C-60, Special-B, Chocolate malt, Chocolate Wheat malt, and Black Patent.
For Bittering hops we went with Nothern Brewer. We then did a 15 minute Mt. Hood addition, a 5 minute Willamette addition, and a Liberty addition at flame out.
The spices were all added at 2minutes before the end of the boil and they were, cinnamon, nutmeg, ginger, and allspice. We used Wyeast 1968 ESB yeast.
In the end the beer turned out well. Of course I would change a few things, but for a first time brew it's good. It reminds me of either gingerbread or apple pie. It's a nice drinkable beer.
We took a nice "family" photo to go along with the bottles we are handing out.
Below are some photos of the yeast dump and the keg transfer.