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Winter Spiced Ale II
Belgian Specialty Ale • All Grain • 5 gal
Planning to brew this weekend... a little dark for style but oh well. Also will add 2 oz. ginger, 1 oz. cinnamon stick, 2tsp. allspice, 1tsp. cloves, 1tsp. nutmeg. Simmer in 3 dups boiled wort and add all last 10 minutes of boil.
November 6, 2003 pm 04:35pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 4.5 lbs
English 2-row Lager
English 2-row Lager
- 1.5 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- 2 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 3 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 1 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 0.8 oz
Northern Brewer - 8.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 0.50 oz
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 15 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 0.50 oz
Tettnanger - 4.5 AA% pellets; boiled 5 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
White Labs WLP550 Belgian Ale
White Labs WLP550 Belgian Ale
Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: E - Belgian Specialty Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.012 | 0.995 - 1.035 | |
| Color: | 12.2 SRM | 1 - 50 | |
| Alcohol: | 6.0% ABV | 2.5% - 14.5% | |
| Bitterness: | 35.4 IBU | 0 - 100 | |
Discussion
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