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Seasonal/Winter Specialty Spiced Beer • All Grain • 5 gal


for the spices in "dry spicing" almost at the end of fermentation. 1 thumb of sliced fresh ginger, 2 sticks of cinnamon both for 4 days. At the bottling 3.7 milliliters of vanilla extract (san Martino) 1 tsp of cinnamon "powder"

September 1, 2014 at 06:29am

5.0/5.0 1 rating

Ingredients (All Grain5 gal)

  • 11 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1.5 lbs Belgian Biscuit

    Belgian Biscuit

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

  • 1.5 lbs Crystal 150; Muntons

    Crystal 150; Muntons

  • 1 lbs Light Brown Sugar

    Light Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • 1 oz Hallertauer Tradition - 6.3 AA% whole; boiled 60 min

    Hallertauer Tradition

    Fine, 'Noble'.

  • 1 oz Hallertauer Tradition - 6.3 AA% whole; boiled 10 min

    Hallertauer Tradition

    Fine, 'Noble'.

  • 2.8 kg Pumpkin (fresh) - (omitted from calculations)

    Pumpkin (fresh)

    Mild earth spicy flavor. Pumpkins are fruits from the gourd family.

  • Wyeast 1450 Denny’s Favorite 50

    Wyeast 1450 Denny’s Favorite 50

    This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.

Style (BJCP)

Category: 21 - Spice/Herb/Vegetable Beer

Subcategory: B - Seasonal/Winter Specialty Spiced Beer

Range for this Style
Original Gravity: 1.076 1.026 - 1.120
Terminal Gravity: 1.015 0.995 - 1.035
Color: 23.0 SRM 1 - 50
Alcohol: 8.1% ABV 2.5% - 14.5%
Bitterness: 30.1 IBU 0 - 100



yes that's really good

2014-09-30 4:29am

you have an english style brown ale in color the smell is incredible, you have the ginger on top then the vanilla and the cinnamon at the end. the vanilla would suggest you something sweet and maybe not attenuated but in your mouth you'll have a fantastic surprise, a spiced medium body and the pumpik that is jumping... a dry finish with a clean very nice bitterness again this is well balanced and enjoiable



2014-10-01 11:39pm

Regarding the Pumpkin, did you roast it first? Add it to the boil? Time? Secondary?



2014-10-02 5:31am

you are right! I sliced the pumpkin and I roasted it in the oven until slightly caramelized on top (like 40-50 minutes), (when correctly roasted you can feel the sweet if you try it) than I diced it and I used an hop bag putting the pumpkin in the center of the mash. After the mash I removed the grains attached all around the hop bag and I used it again in the last 10 minutes of the boil.

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