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holly and heather ale

holly and heather ale

Spice, Herb, or Vegetable Beer • Extract • 5 gal

Lauritz

a spiced beer with heather tips and holly honey

December 10, 2011 am 11:28am

0.0/5.0 0 ratings

Ingredients (Extract, 5 gal)

  • .5 lbs American Munich

    American Munich

    Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.

  • .5 lbs Honey Malt

    Honey Malt

    Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.

  • .25 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • .25 lbs American Caramel 120°L

    American Caramel 120°L

    Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.

  • 1 lbs 2-Row Caramel Malt 40L; Briess

    2-Row Caramel Malt 40L; Briess

    Sweet, Caramel, Toffee. S Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 7 lbs Liquid Light; Muntons

    Liquid Light; Muntons

    Selected English lager malt is used to produce this fine consistent light malt extract.

  • 1 lbs Honey

    Honey

    Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

  • 1 oz Northern Brewer - 8.0 AA% pellets; boiled 60 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • 2 oz Heather Tips (dried) - .5oz 30, 15, 5 min and in fermenter (omitted from calculations)

    Heather Tips (dried)

    Adds a unique floral gingery flavor.

  • 1 ea Vanilla (whole bean) - boil 1qt beer with spices and priming sugar for 1 min. (omitted from calculations)

    Vanilla (whole bean)

    Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. Vanilla Beans are the long, greenish-yellow seed pods of the tropical orchid plant, Vanilla planifolia. Before the plant flowers, the pods are picked, unripe, and cured until they're dark brown. The process takes up to six months.

  • 1 tbsp Bitter Curacao/Bitter Orange (Peel) - steep 15min (omitted from calculations)

    Bitter Curacao/Bitter Orange (Peel)

    Used in Belgian Wit beers. Add to last 5 minutes of boil.

  • 1 ea Cinnamon (stick) - strain and add to bottling bucket (omitted from calculations)

    Cinnamon (stick)

    Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried.

  • 1 tbsp 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 WLP862 Cry Havoc

    White Labs WLP862 Cry Havoc

    Licensed from Charlie Papazian, this strain can ferment at ale and lager temperatures, allowing brewers to produce diverse beer styles. The recipes in both Papazian's books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast.

Style (BJCP)

Category: 21 - Spice/Herb/Vegetable Beer

Subcategory: A - Spice, Herb, or Vegetable Beer

Range for this Style
Original Gravity: 1.070 1.026 - 1.120
Terminal Gravity: 1.014 0.995 - 1.035
Color: 19.3 SRM 1 - 50
Alcohol: 7.4% ABV 2.5% - 14.5%
Bitterness: 38.3 IBU 0 - 100

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