Grain bill: Briess Bonlander Munich Great Western Dark Munich Briess Caramel Vienne Franco-Belges Kiln Coffee
yeast attenuation is high so mash quite high to give 1.017FG - mash at 70*C and 5.5-5.6pH
Slight tweeks to usual bock recipe. half pound light on Munich malt so reduced to 4.5 gal batch and in the Doppelbock range now. Also low on Kazbek hops so threw in a couple of pellets of Vic Secret - hopefully not much flavor will come thru since early boil.
Z
Spice additions - 90 min (1/2 tsp cinnamon, 1/4 tsp nutmeg), 15 min (1 tsp cinnamon, 1/2 tsp nutmeg), 2 min (1/2 tbsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cardamom, 1/4 tsp clove, 1/4 tsp allspice, 1 tsp coriander) Didn't make any water adjustments but did end up adding a cup of sugar plus a tablespoon of molasses at about 10 min due to the very low efficiency of the mash.