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Paul's Spiced Ale

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Paul's Spiced Ale

back to search Back to Search  Style Details 

Beer Style: Christmas/Winter Specialty Spiced Beer (21B)
Recipe Type: extract
Yield: 5 US gallons

Christmas/Winter Specialty Spiced Beer

Description:

Nice Fall Ale with Orange Peel and spices.

Ingredients:

  • 7 lbs. light malt extract
  • .5 lbs. Crystal Malt 60L
  • .25 lbs. Carapils
  • .25 lbs. Chocolate Malt
  • 1 oz. Pearle hops (Bittering)
  • 1 oz. Goldings hops (Flavoring)
  • .5 oz Goldings hops (Aroma)
  • .5 oz dried orange peel (sweet)
  • 1 tsp. Cinnamon
  • .5 tsp. Ground Ginger
  • .5 tsp. All spice
  • .5 tsp. Pumpkin Pie Spice
  • White labs Saison yeast (525)
  • .5 Tblsp. Irish Moss
  • 4.5 oz. corn sugar for priming

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: N/A

Beer Profile

Original Gravity: 1.060
Final Gravity: 1.017
Alcohol by Vol: 5.63%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Put spices in 2 cups of water and bring to a boil for 10-15 minutes. Put aside. Steep grains in 3 gallons of water at 155 degrees for thirty minutes. Remove grains and bring to boil. Remove from heat and add extract and bittering hops. Bring back to boil. Boil for thirty minutes, then add flavoring hops. Boil for fifteen minutes, and add irish moss. Boil for fifteen minutes, remove from heat and add aroma hops, boiled spice mixture, and orange peels. Cool to 80 degrees, add to fermentor, add water to equal 5 gallons, aerate, and pitch yeast. Ferment, rack, and bottle. Enjoy.

Source:

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