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English Strong Spice Ale

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English Strong Spice Ale

back to search Back to Search  Style Details 

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

Spice, Herb, or Vegetable Beer


I am brewing the following English Strong Spice Ale on Thursday and would like to invite some comments on the recipe. Specifically, I would like comments on the spice schedule since I have not brewed a spice beer like this before.


  • 12 lbs 2-row pale (Gambrinus)
  • 1/8 lb chocolate
  • 1/8 lb roasted barley
  • 1.5 lb munich (gambrinus)
  • 1/2 lb victory
  • 1/2 lb malted wheat
  • 1/2 lb carapils
  • 1.5 oz Chinook 60 min
  • 1/2 oz Hallertauer 10 min
  • 1/2 oz Hallertauer 1 min
  • 1 tsp Irish moss for 15 min
  • Wyeast London ESB #1968
  • 1/2 oz. Ginger
  • 9 inches of cinnamon stick
  • 1 oz sweet orange peel
  • 1/4 tsp Nutmeg
  • 1/4 tsp Cloves

Click to Print Recipe


Mash using single-step infusion mash at 153 degrees F. Sparge as usual. Hop according to times listed. Ferment at 65-70, rousing after to 3 days to extend fermentation. Rack to secondary at 50-55 for two weeks. Add spice tea to secondary. To do this, combine spices with boiling water and steep for 3 minutes. Add tea with spices to fermenter.