×
AD BLOCKER DETECTED:

We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

Whitelist Beerrecipes

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

Log in or Register

Carr Street Spice Stout

back to search Back to Search  Style Details 

Carr Street Spice Stout

back to search Back to Search  Style Details 
5 Star Rating
3.3 stars based on 4 votes
No reviews
Vote or Review

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

Christmas/Winter Specialty Spiced Beer

Description:

This beer was a BIG hit with my friends. I was happy with results but I think next time i make this i will leave it in the secondary for a total of 14 day and increase the ginger by 3 ounces.

Ingredients:

  • 8lb. Amber Extract Syrup
  • Ã�¼ lb. Black Malt
  • Ã�¼ lb. Chocolate Malt
  • Ã�¼ lb. Roast Barley
  • Ã�¼ lb. Dark Crystal
  • 1.5 lb. Wildflower Honey
  • 6 Teaspoons of Cinnamon (or cinnamon sticks)
  • 2 Teaspoons of Allspice
  • 1 Teaspoon Cloves
  • 1 Med. Orange grated
  • 1.5 oz. Ginger
  • 1 oz. Northern Brewer Hop Pellets @ first boil
  • 1 oz. Fug1 oz. Northern Brewer Hop Pellets @ first boil
  • Irish Ale yeast

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: 10 days

Click to Print Recipe

Procedure:


Simmer honey and spices in a covered pot for 45 minutes. In stock pot combine 1�½ gallons of cold water and grains(in a nylon straining bag) and bring to an almost boil for 30-40 minutes. Remove grains and add malt extract and first hops; continue boil for 60 minutes. After 45 minutes add finishing hops. Remove from heat. Stir in honey mixture and cool. Rack completed mixture to very cold water(make five gallons) into carboy. When mixture is around 68 degrees pitch yeast. After vigorous primary fermentation subsides (about 7-10 days), rack to secondary and continue fermentation for another 7-10 days. Bottle with bag of corn sugar dissolved in 2 cups of cold water.

Source:

spacer