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Seasonal with Ben
Seasonal/Winter Specialty Spiced Beer • All Grain • 11.5 gal
Looking for a nice holiday beer with some subtle orange and spice notes.
November 21, 2010 pm 09:40pm
0.0/5.0 0 ratings
Ingredients (All Grain, 11.5 gal)
- 22 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 2 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 2 lbs
Crystal 60; Crisp
Crystal 60; Crisp
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 2 lbs
Oats Raw
Oats Raw
Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.
- 1.5 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 2.5 oz
Columbus - 15.0 AA% whole; boiled 40 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- .5 oz
Columbus - 15.0 AA% whole; boiled 10 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- 3 ea
Orange Peel - Zest of 3 lg navel oranges (omitted from calculations)
Orange Peel
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
- 1 oz
Ginger (fresh) - (omitted from calculations)
Ginger (fresh)
Ginger possesses an intriguing; sweet, spicy and pungent flavour. Ginger is the common name given to the underground stem (rhizome) of the perennial plant Zingiber officinale Roscoe. It is chemically classified as an essential oil with pungent principles, and has been in use as a flavoring agent worldwide for over 20 centuries.
-
White Labs WLP023 Burton Ale
White Labs WLP023 Burton Ale
From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters a
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: B - Seasonal/Winter Specialty Spiced Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.070 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.014 | 0.995 - 1.035 | |
| Color: | 15.0 SRM | 1 - 50 | |
| Alcohol: | 7.4% ABV | 2.5% - 14.5% | |
| Bitterness: | 51.8 IBU | 0 - 100 | |
Discussion
Checked gravities after 11-12 days
2010-12-02 10:43pm
Actual spices used were: Zest of three navel oranges 1 oz fresh ginger 2 vanilla bean pods (split & cut into pieces) 1 tsp sichuan peppercorns (I couldn't find any cardamon) This was split into two fermenters -- one with a saison/abbey blend and one with a burton ale yeast. Both batches are right at 1.022-1.020. Tasting great right now -- nice vanilla in the nose, but not too forward. The burton yeast batch has more vanilla and ginger in the nose -- a bit brighter and cleaner. The saison/abbey has less spice in the nose and has a bit earthier more complex taste.
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