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Jack-the-Pumpkin-King's Nightmare Ale
Spice, Herb, or Vegetable Beer • Partial Mash • 4.0 gal
A spiced, Strong Scotch Ale -- Brew in mid-September to be at it's peak for Thanksgiving, Saturnalia, and Christmas.
September 16, 2007 pm 12:54pm
4.0/5.0 1 rating
Ingredients (Partial Mash, 4.0 gal)
- .50 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.
- 1.0 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
- .5 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 1 lbs
Dry Dark Extract
Dry Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 4.0 lbs
Pale Liquid; Alexanders
Pale Liquid; Alexanders
Reportedly lightest colored malt extract available.
- 0.2 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 1.0 lbs
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- .5 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 1.0 oz
Brambling Cross - 6.0 AA% pellets; boiled 60 min
Brambling Cross
Grandparent of Saxon and Viking, they have a unique toasty, buttery, slighly resiny aroma with some woody notes.
- 1.0 oz
Mt. Hood - 4.5 AA% pellets; boiled 20 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 tbsp
total Spices - (omitted from calculations)
total Spices
- 1 tsp
Irish or WHIRLFLOC TABLET @ 15 min. - (omitted from calculations)
Irish or WHIRLFLOC TABLET @ 15 min.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Do a Partial mash at 150F for 45 minutes for the Corn and the Biscuit. Put the Alexander's in as a late addition (30 minutes). Put in a couple cinamon sticks and a whole nutmeg (if you have one) at first boil, and the rest of the spices at 10 minutes out with the Molasses and malto dextrin. Use 1 teaspoons each of cloves, cinnamon, allspice, ginger and nutmeg at the 10 minute mark. Add whirlfloc tablet at -15 minutes.
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: A - Spice, Herb, or Vegetable Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.070 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.016 | 0.995 - 1.035 | |
| Color: | 15.8 SRM | 1 - 50 | |
| Alcohol: | 7.1% ABV | 2.5% - 14.5% | |
| Bitterness: | 37.3 IBU | 0 - 100 | |
Discussion
NOTE: "Dry hopping" with cloves
2007-11-17 1:57pm
Forgot to post this -- When I spiced the boil I forgot to put in the cloves. So I took 6 or 7 whole cloves and put them in a half-cup of water in a sterilized pyrex measuring cup, boiled it in the microwave for 2.5 minutes, then added it to the secondary before racking. See next comment for results...
Good looking, great smelling Spicer
2007-11-17 1:59pm
I am not one for spiced ales, but caved in to my son and my brother-in-law to make this one and it worked! The smell of the cloves clobbers you when you open and pour, but it subsides nicely, and the pumpkn pie aroma takes over. It is a strong-ish, warm, smooth ale with a pleasantly thick mouth finish. Needs a few more weeks -- should be perfect by Christmas.
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