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Wiley Fox Gingerbread Ale

Wiley Fox Gingerbread Ale

Seasonal/Winter Specialty Spiced Beer • All Grain • 5.25 gal

sballas

A pleasantly spiced brown ale

August 14, 2012 pm 12:26pm

0.0/5.0 0 ratings

Ingredients (All Grain, 5.25 gal)

  • 8 lbs American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 1 lbs Crystal Malt 60°L

    Crystal Malt 60°L

    Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.

  • .5 lbs Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • .5 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • .25 lbs American Chocolate Malt

    American Chocolate Malt

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

  • .75 lbs Molasses

    Molasses

    Imparts strong sweet flavor. Use in stouts and porters.

  • 1 oz Brewers Gold - 9.0 AA% pellets; boiled 60 min

    Brewers Gold

    Sibling of and similar to Bullion only maturing earlier and more disease resistant. English/wild Canadian cross. Pungent English character. very poor

  • .5 oz Brewers Gold - 9.0 AA% pellets; boiled 15 min

    Brewers Gold

    Sibling of and similar to Bullion only maturing earlier and more disease resistant. English/wild Canadian cross. Pungent English character. very poor

  • .5 oz Brewers Gold - 9.0 AA% pellets; boiled 5 min

    Brewers Gold

    Sibling of and similar to Bullion only maturing earlier and more disease resistant. English/wild Canadian cross. Pungent English character. very poor

  • 1 tsp Ginger (candied) - (omitted from calculations)

    Ginger (candied)

    Ginger that is treated with sugar. It possesses an intriguing; sweet, spicy and pungent flavour.

  • 1 tsp Cinnamon (ground) - (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 tsp Cloves (ground) - (omitted from calculations)

    Cloves (ground)

    Cloves are the rich, brown, dried, unopened flower buds of Syzygium aromaticum, an evergreen tree in the myrtle family. The name comes from the French "clou" meaning nail. Cloves are strong, pungent, and sweet.

  • 1 tsp Orange Peel (dried) - sweet orange peel (omitted from calculations)

    Orange Peel (dried)

    Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.

  • 1 tsp Black Peppercorns - ground (omitted from calculations)

    Black Peppercorns

    Peppercorns are the berries of a tropical vine. They have a warm pungent slightly nutmeg flavour and a hot, biting taste.

  • Wyeast 1056 American Ale™

    Wyeast 1056 American Ale™

    Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.

Notes

Heat 3.25 gallons to 175 and mash for 60 mins. Sparge with 170 water to collect 6.25 Gallons.

Style (BJCP)

Category: 21 - Spice/Herb/Vegetable Beer

Subcategory: B - Seasonal/Winter Specialty Spiced Beer

Range for this Style
Original Gravity: 1.052 1.026 - 1.120
Terminal Gravity: 1.010 0.995 - 1.035
Color: 19.9 SRM 1 - 50
Alcohol: 5.5% ABV 2.5% - 14.5%
Bitterness: 50.5 IBU 0 - 100

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