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

Christmas/Winter Specialty Spiced Beer

Description:

This won 2 awards (small pools though) I would recomend not using Chinook (this was my first time using them, and I discovered I did not like them) less oranges, more spicing. Unless you feel like boiling a long time or like wasting alot of your potential sparge, I would recoment at least using 3 lb of extract to bump the gravity.

Ingredients:

  • 2 pounds, Munich malt
  • 1/4 pound, dextrin malt
  • 1 pound, crystal malt
  • 1 pound, 2--row malt, toasted at 350F for 15 minutes
  • 3/4 cup, roast barley
  • 1/2 cup, black patent malt
  • 6 pounds, Australian amber extract
  • 3 bags, Spicy Duck spices (cinnamon, anise, fennel, fenubar,

Click to Print Recipe

Procedure:

Low temperature mash, 145F for 4 hours in 2 gallons of water treated with 2 teaspoons of gypsum. Sparge to 7 gallons. Bring to boil, adding extract, 1 ounce of Chinook, and spices. After 45 minutes, add another ounce of Chinook and some Irish moss. After 1 hour, turn off heat at add honey, orange zest, and spices denoted "(end)". Secondary had 2 more ounces of hops (did not write down the kind).

Source:

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