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Great Lakes Seasonal Ale Clone
Seasonal/Winter Specialty Spiced Beer • Extract • 5 gal
Have not tried yet.
December 17, 2011 am 09:21am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 3 lbs
Liquid Extra Light; Muntons
Liquid Extra Light; Muntons
Made from the lightest available lager malt, processed carefully with the gentlest heat necessary to ensure that the resultant extract is the lightest possible from 100% malt.
- 1 lbs
Wheat Dry; Brewferm
Wheat Dry; Brewferm
Highest quality malt extract powder. Does not contain any proteins.
- 1 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- .5 oz
Amarillo® - 8.5 AA% pellets; boiled 30 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- 1 oz
Willamette - 5.0 AA% pellets; boiled 12 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 3 tsp
Cinnamon (ground) - 12 minutes (omitted from calculations)
Cinnamon (ground)
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. Ground cinnamon is ground from long pieces of bark that are rolled, pressed, and dried.
- 1 oz
Ginger (fresh) - 12 minutes (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 WLP820 Octoberfest/Märzen Lager
White Labs WLP820 Octoberfest/Märzen Lager
This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time.
Notes
Put in honey at flame out
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: B - Seasonal/Winter Specialty Spiced Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.042 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.008 | 0.995 - 1.035 | |
| Color: | 13.4 SRM | 1 - 50 | |
| Alcohol: | 4.4% ABV | 2.5% - 14.5% | |
| Bitterness: | 17.6 IBU | 0 - 100 | |
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