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spiced beer

spiced beer

Specialty Beer • Partial Mash • 5 gal

September 20, 2002 am 04:20am

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Ingredients (Partial Mash5 gal)

  • 5 lbs German Wheat Malt Light

    German Wheat Malt Light

    Typical top fermented aroma, produces superb wheat beers.

  • 4 lbs German 2-row Pils

    German 2-row Pils

  • 1 lbs Belgian Cara-Pils

    Belgian Cara-Pils

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

  • 2 lbs Crystal Malt 40°L

    Crystal Malt 40°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • 1 lbs Dry Amber Extract

    Dry Amber Extract

    Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.

  • 1 oz Cascade - 5.5 AA% whole; boiled 90 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Saaz - 5.0 AA% whole; boiled 30 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 10 oz special spices - (omitted from calculations)

    special spices

  • Wyeast 3766 Cider

    Wyeast 3766 Cider

    Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.

Style (BJCP)

Category: 23 - Specialty Beer

Subcategory: A - Specialty Beer

Range for this Style
Original Gravity: 1.070 1.026 - 1.120
Terminal Gravity: 1.014 0.995 - 1.035
Color: 14.9 SRM 1 - 50
Alcohol: 7.4% ABV 2.5% - 14.5%
Bitterness: 29.4 IBU 0 - 100

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