For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Modified Fillmore Ale

back to search Back to Search  Style Details 

Modified Fillmore Ale

back to search Back to Search  Style Details 

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

Spice, Herb, or Vegetable Beer


After only 3 weeks I sampled and it tasted great. Orange and spruce flavor very evident. Even my wife liked it until I told her about the spruce cuttings.


  • 12 pounds, Munton & Fison dried light extract
  • 2 pounds, light clover honey
  • 1 pound, crystal malt
  • 5 ounces, black patent malt
  • 5 ounces, Cascade hops
  • 4 ounce, leaf Tettnager
  • 5 teaspoons, yeast nutrient
  • 2 orange rinds
  • 1 6" x 3/4" root of ginger (pre-heat in microwave ~ 20 sec

Additional Instructions

Primary Ferment: 1 week
Secondary Ferment: 2 weeks

Beer Profile

Original Gravity: 1.092 (before diluting)
Final Gravity: 1.010
Alcohol by Vol: 10.74%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


Steep crystal and patent malts. Remove grain when boil begins. Add extract, honey, cascade hops and yeast nutrient. Boil for 40 minutes. Add Irish Moss. Put fruit and spices in a hop bag and add to wort, squeezing bag every few minutes with tongs. Boil for addition 10 minutes. Add tettnager hops and spruce cuttings. Boil 2 minutes. Turn off heat and strain hops, but leave the spruce cuttings during cool down. Cool wort for 20 minutes and then remove spruce cuttings. Fill primary fementer and pitch yeast. Blow off tube is required! After a week, rack to two 5 gallon carboys and dilute to 5 gallons each.