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GLCA
Seasonal/Winter Specialty Spiced Beer • Partial Mash • 5 gal
Clone of Great Lakes Christmas Ale
June 11, 2013 am 10:36am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 1 lbs
Crystal 45; Crisp
Crystal 45; Crisp
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 1 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 4 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
- 0.08 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 0.25 lbs
Special Roast Malt; Briess
Special Roast Malt; Briess
Toasty, biscuity, sour, tangy flavors. Characteristics & Applications: • Excellent for Nut Brown Ales, Porter and other dark beer styles. • Special processing develops unique Toasty, Biscuity, Sour, Tangy flavors distinctive to Special Roast Malt . • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 4 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 1.25 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- .5 oz
Cascade - 5.5 AA% pellets; boiled 5 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1.25 oz
Mt. Hood - 5.0 AA% pellets; boiled 60 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 2 ea
Cinnamon (stick) - whole (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.
- 1.0 oz
Ginger (fresh) - cubed (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.
-
Wyeast 1028 London Ale™
Wyeast 1028 London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: B - Seasonal/Winter Specialty Spiced Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.074 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.014 | 0.995 - 1.035 | |
| Color: | 14.2 SRM | 1 - 50 | |
| Alcohol: | 7.8% ABV | 2.5% - 14.5% | |
| Bitterness: | 31.0 IBU | 0 - 100 | |
Discussion
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