Autumn Brown (Z)
First time doing a parti-gyle.
Brewed 5.0 gallons on 2014-08-10
Preboil gravity: 1.020
Original gravity: 1.028
Final gravity: 1.008
ABV: 2.6%
Apparent Attenuation: 71.4%
Parti-gyle first beer was Strong Scotch Ale (McZainasheff's Wee) (Y)
Process notes
2014-08-30
Kegged + added the white rum spice tincture. Pale yellow, good clarity. Bready, nutmeg aroma, good level of bitterness, no sweetness. Astringency is noticeable. Not bad, would be nice to have some body (it's very thin) and a bit of sweetness.
Boil for 60 minutes
At 60 minutes
0.5 ounces of 8.2% Alpha Acid Amarillo pellets
At 15 minutes
At 15 minutes
At 0 minutes
0.25 teaspoons of Nutmeg
At 0 minutes
0.25 teaspoons of Ginger (Ground ginger)
At 0 minutes
0.5 teaspoons of Cinnamon Powder
At 0 minutes
16 fluid ounces of Maple Syrup
Sparge
Sparged for 60 minutes with 6 gallons of 170° tap water. (Wort tastes astringent + not too sweet. Hopefully the astringency drops out because it could ruin the beer. Spices aren't too noticeable, maybe add at kegging?)
Yeast
2014-08-10
Pitch 1 pack of Safale S-04 English Ale (Fermentis) at 68°. (Rehydrated before pitching.)
Dry additions
2014-08-30
0.25 teaspoons of Nutmeg. (Herbs and spices were all powdered and added to 1oz of white rum and threw in keg before racking.)
2014-08-30
0.25 teaspoons of Cinnamon Powder.
2014-08-30
0.25 teaspoons of Ginger.
Tasting notes (4.00/10; 1 rating)
2014-10-23
[4/10] Amber colored with great clarity. White head, medium bubbles, pillowy and good retention. Aroma is a bit like carrot cake (this was mentioned at Sudzers); cinnamon and nutmeg seem to be most noticeable. Thin, watery mouthfeel, astringent and very dry. Bitter, dry, astringent finish is not good. Needs body and some sweetness. Extra crystal malts would be good.