BeerBorg

I’d like to run this by the borg. This is going to
Be close to the same percentages as a pumpkin spice I just made and am drinking. The best spiced beer made to date. I am upping the abv and switched from 2 row to maris otter, c40 to c80
and will change the spices for more of a Christmas taste instead of pumpkin. Going to use the same yeast London yeast but will pitch 2, same fermenting temp 68-70. Very close to a Jamil recipe
But a little lighter abv.



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What spices are you planning to use?

bpgreen wrote:What spices are you planning to use?

Cinnamon, Ginger, Nutmeg and Allspice, London Ale yeast.

At a glance it looks good to me. You don't show the hops, but I think I've used a little noble or neutral bittering in the past.

John Sand wrote:At a glance it looks good to me. You don't show the hops, but I think I've used a little noble or neutral bittering in the past.

Just going to use some Magnum or something like to get around 28-32 IBU

That sounds good to me.

bpgreen wrote:What spices are you planning to use?

Used 1/2 tsp Cinnamon, 1/4 tsp Ginger, 1/8 tsp Nutmeg and 1/8 tsp Allspice.

It came out good so far, I thought it would be a little more browner, but I did over sparge some and had to boil a little longer.


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What I meant by browner, I meant lighter brown, but is close to a English brown except for the caravienne. It is blowing the blow off at 69-70 degs.