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Beer Style: Christmas/Winter Specialty Spiced Beer (21B)
Recipe Type: partial mash
Yield: 5 US gallons
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 daysSecondary Ferment: 10 days
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: Daniel Roberts
