Oktober Spice Brown

This is a weird one. I modified the Anisetetic from Papazian's book and it came out pretty well. I enjoy the finish of this one.

Brewer:	Brad Wright		Email:	ten_jed@yahoo.com
Beer:	Oktober Spice Brown		Style:	American Brown
Type:	Extract		Size:	5 gallons
Color:	34 HCU (~17 SRM)		Bitterness:	14 IBU
OG:	1.056		FG:	-
Alcohol:	-
Boil:	60 minutes	SG 1.139	2 gallons
	3.75 lb. Light malt extract 3.75 lb. Dark malt extract
	1.5 oz of clove and 2 oz of whole star anise
Hops:	1 oz. Mt. Hood (4.5% AA, 60 min.) 2 oz. Hallertauer (4.25% AA, 15 min.)
Yeast:	Safale S-04
Log:	Normal boil. I added the clove at about 45 min and added the finishing hops and anise at the end for about 5 min. Primary fermentation was for 1 week. Fermentation in secondary for 2 weeks. After about 1 week in the bottle (1 cup dextrose) it was very dry and bitter. It was a bit overwhelming in fact. After another 2 weeks in the bottle it was very nice. The dryness is gone and the spice is full and complemented by the bitter. If you are in the mood for a strange one give it a try.

Recipe posted 01/09/02.