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Peaceful Buddha Spiced Brown Ale

Peaceful Buddha Spiced Brown Ale

Spice, Herb, or Vegetable Beer • Partial Mash • 5 gal

Clumbsydog

Spiced Brown ale using asian style spices.

February 22, 2008 pm 03:39pm

4.0/5.0 1 rating

Ingredients (Partial Mash, 5 gal)

  • 1.0 lbs German Vienna

    German Vienna

    Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.

  • 0.50 lbs American Munich

    American Munich

    Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.

  • 0.75 lbs Belgian Caravienne

    Belgian Caravienne

    Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.

  • 0.50 lbs Crystal Malt 80°L

    Crystal Malt 80°L

    Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.

  • 0.25 lbs English Chocolate Malt

    English Chocolate Malt

    Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

  • 4.5 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.

  • 0.25 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 1.25 oz Saaz - 5.0 AA% whole; boiled 60 min

    Saaz

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

  • 8 tsp Star anise - (omitted from calculations)

    Star anise

  • 1 oz Orange Peel - (omitted from calculations)

    Orange Peel

  • 1 tsp Vanilla Bean - (omitted from calculations)

    Vanilla Bean

  • 2 tsp Whole Cloves - (omitted from calculations)

    Whole Cloves

  • 2 tsp Cinnamon Sticks - (omitted from calculations)

    Cinnamon Sticks

  • Wyeast 1084 Irish Ale™

    Wyeast 1084 Irish Ale™

    Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.

Notes

Boil speciality grains in 2-gallons water for minimum 30-minutes. Remove grains and add additional 1-gallon of 160 deg.F water to brew pot. Add liquid malt extract and bring to boil. Boil for total 90-minutes. Add Saaz hops 30-minutes into boil. Add Irish Moss 45-minutes into boil. End of boil transfer to fermentor vessel adding additional 2-gallons of water to bring total to 5-gallons. Areate wort for minimum 10-minutes. PitchYeast at 67-70 degree F temperature. When fermentation completed (10-14 days)& ready for bottling, boil 1-quart water. Pour over star anise + orange peel + vanilla bean + cloves + cinnamon sticks and allow to steep for 15-minutes. Strain and remove spices after steeping. Slowly mix spiced water mixture to beer in bottling bucket until desired flavor reached. Bottle using carbonation drops, age inm bottle for minimum 2-weeks.

Style (BJCP)

Category: 21 - Spice/Herb/Vegetable Beer

Subcategory: A - Spice, Herb, or Vegetable Beer

Range for this Style
Original Gravity: 1.055 1.026 - 1.120
Terminal Gravity: 1.011 0.995 - 1.035
Color: 19.1 SRM 1 - 50
Alcohol: 5.8% ABV 2.5% - 14.5%
Bitterness: 23.2 IBU 0 - 100

Discussion

Clumbsydog

Good taste with interesting mix of choclate, hazelnut flavors

2009-02-21 10:05am

Beer came out quite well with an interesting mix of flavors (chocolate, hazelnut) most prominent. Took longer to self carbonate, but might have been due to the fact that I allowed it to sit in fermentation bottle longer then usual so more yeast cells settled out. Aging is fine though.

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