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Spiced Brown Ale

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Spiced Brown Ale

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Beer Style: Spice, Herb, or Vegetable Beer  (21A)
Recipe Type: extract
Yield: 5 US gallons

Spice, Herb, or Vegetable Beer


This is the only spiced beer I've made; it came out very well. The recipe is based on Dottie's Brown Ale by Charles Lawhon, which appeared in Zymurgy v. 14, Number 2.

The spices more-or-less masked the flavoring hops, so I might try reducing or removing them next batch. I also intend to add cinnamon and/or dried orange rind.


  • 7 pounds, dark Munton & Fison malt extract syrup (2 cans)
  • 1/2 pound, crystal malt
  • 1 pound, chocolate malt
  • 1 ounce, Fuggles pellet hops -- boil
  • 1 ounce, Fuggles pellet hops -- 15 minutes before end of boil
  • 1 nutmeg, grated -- 15 minutes before end of boil
  • 1 ounce (approx.), sliced ginger root -- 15 minutes before end

Beer Profile

Original Gravity: 1.023 at 67
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


Grain steeped in a colander in 2 gallons of cold water and brought to boiling: grain removed when boiling began. Some hops and spices allowed to pour into carboy. My notes don't mention fermentation times, so i would guess 1 to 1--1/2 weeks in primary, 2 weeks in secondary as a rough estimate.