Style: Spiced winter warmer
Brewed: September 16, 2015
Transferred: October 20, 2015
Bottled: December 1, 2015
Fermentables: Maris Otter, Rye, Pale Chocolate, Dark Crystal, flaked oats, brown sugar
Hops: East Kent Goldings (bittering only)
Yeast: White Labs 002 (2 packs)
Additions: Cinnamon (boil 10m), Vanilla beans + Hawaiian dark rum oak cubes (secondary)
October 20, 2015: During transfer. Cinnamon is present but not too strong. Pretty nice chocolate flavour. Not much alcohol presence. SG is 1.023, about right.
November 11, 2015: Sample taken while brewing another beer. Has dried way out! 1.011. Definitely an indication that maybe using an ex-brett carboy was a bad idea. However, it doesn’t taste terribly dry.
December 1, 2015: Bottled. Tasting decent, surprisingly low alcohol burn considering it’s now at 10% ABV. Added only 1/2 oz of sugar for 2.5 gallons as it was bottled at 42F from a week-long cold crash. Cinnamon, vanilla, rum and oak are all quite subtle.
February 3, 2016: I had already surmised that this batch got infected and have dumped most, but kept a few bottles just to see what happens. It certainly is infected, with a bit of a tannic acidity coming through now, but surprisingly it’s kind of turning into a palatable dark sour. The lack of roast malts definitely helps. It will be interesting to see where this one goes with my couple remaining bottles. Hope I don’t end up regretting the drain pours!