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Beer Style: Christmas/Winter Specialty Spiced Beer
(21B)
Recipe Type: extract
Yield: 5 US gallons
Description:
Twelve days in the bottle was sufficient. I prefer this over Widmer Festbier, after which it was patterned. It's also a lot cheaper.
Ingredients:
- 5 pounds, light dry extract
- 3 pounds, 2-row pale malt
- 1/2 pound, crystal malt (40L)
- 2 ounces, roasted barley
- 4 ounces, wheat malt
- 2 ounces, dextrin malt
- 2 ounces, Cascade hops (5.2% alpha)
- 1/2 ounce, Tettnanger hops (4.9% alpha)
- 1/2 ounce, Perle hops (7.2% alpha)
- 1/2 ounce, Kent Goldings hops (5.2% alpha)
- 1 teaspoon, Irish moss
- 1 pack, Wyeast Irish
Additional Instructions
Primary Ferment: 3 daysSecondary Ferment: 9 days
Beer Profile
Original Gravity: 1.060
Final Gravity: 1.012
Alcohol by Vol: 6.28%
Recipe Type: extract
Yield: 5.00 US Gallons
Procedure:
I used Papazian's partial mash method, except used 2 gallons of sparge water. I got 18 pints of sparge and added two pints of water to the boil, along with the dry extract. Boil 60 minutes. Add 1 ounce Cascade, 1/4 ounce Perle, and 1/4 ounce Tettnanger at 40 minutes. Add 1/2 ounce Cascade, 1/4 ounce Perle, and 1/4 ounce Tettnanger at 30 minutes. Add 1/2 ounce Cascade, and 1/2 ounce Kent Goldings in hop bag at 3 minutes. Strain into primary fermenter. Transfer hops bag to primary.
Source: Florian Bell
