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


Alcohloic Ginger Beer with a hint of spiciness in the taste.

March 4, 2013 at 03:01pm

0.0/5.0 0 ratings

Ingredients (Extract5 gal)

  • .75 lbs British Crystal 55°L

    British Crystal 55°L

    Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.

  • 9.0 lbs Dry Light Extract

    Dry Light Extract

    White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.

  • 3.0 lbs Honey


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

  • 1.0 oz Hallertau - 4.5 AA% whole; boiled 60 min


    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • 0.5 oz Hallertau - 4.5 AA% whole; boiled 10 min


    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • 6.0 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.

  • 1.5 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.

  • 0.5 tsp Nutmeg (ground) - (omitted from calculations)

    Nutmeg (ground)

    Nutmeg is pungent and sweet. Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. Interestingly, the tree produces both Nutmeg and mace, and grows up to 60 feet tall. Although the tree takes seven years to bear fruit, it may produce until the 90th year. Both spices come from the trees fruit, which splits into a scarlet outer membrane, mace, and an inner brown seed, Nutmeg.

  • 4.0 ea Orange Peel - (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.

  • 1.5 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • Wyeast 1099 Whitbread Ale™

    Wyeast 1099 Whitbread Ale™

    A mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculant. Clears well without filtration.


Simmer speciality grains for 30 minutes, thyen remove and add malt, honey, boiling hops, s1/2 ginger & orange peel + spices and boil for 60 minutes. ASdd boiling hops at same time; add balance of hops, ginger + orange peel 60 minutes into boil; add irish moss 50-minutes into boil; cool wort and transfer to fermentor, add yeast at 75 deg.F; ferment in primary for 6-7 days; transfer to 2ndry and ferment for another 6-7 days; bottle using 1 carbonation drop per bottle; age in bottle for 1-month.

Style (BJCP)

Category: 21 - Spice/Herb/Vegetable Beer

Subcategory: A - Spice, Herb, or Vegetable Beer

Range for this Style
Original Gravity: 1.101 1.026 - 1.120
Terminal Gravity: 1.019 0.995 - 1.035
Color: 12.5 SRM 1 - 50
Alcohol: 10.9% ABV 2.5% - 14.5%
Bitterness: 12.2 IBU 0 - 100


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