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Seasonal/Winter Specialty Spiced Beer • Extract • 5 gal
It's seems to be a cross between an english pale ale and a Russian Imperial Stout.
July 8, 2005 pm 10:13pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .125 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 8 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- .75 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- .125 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 1 oz
Fuggle - 4.8 AA% whole; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .75 oz
Goldings - 5.4 AA% pellets; boiled 30 min
Goldings
Mild. Slightly flowery.
- .5 oz
Hallertau - 4.7 AA% pellets; boiled 5 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Notes
Boil about 3 gal with extract, grain broth, honey and maltose. Pitch Irish Ale Yeast @ 76F. Rack to secondary and dry hop. If you want to kick it up a notch, add 1.25 Northern Brewer at boil (60 min.) and .25 at flavor (30 min.)
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: B - Seasonal/Winter Specialty Spiced Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.081 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.016 | 0.995 - 1.035 | |
| Color: | 15.2 SRM | 1 - 50 | |
| Alcohol: | 8.6% ABV | 2.5% - 14.5% | |
| Bitterness: | 30.5 IBU | 0 - 100 | |
Discussion
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