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Ol' Fuzzy Buzz
Seasonal/Winter Specialty Spiced Beer • Partial Mash • 5 gal
Northwest modification of a Belgian Strong Ale with spicy ginger.
October 4, 2008 pm 12:55pm
5.0/5.0 1 rating
Ingredients (Partial Mash, 5 gal)
- 2.00 lbs
English 2-row Pils
English 2-row Pils
Pilsner base malt.
- 0.50 lbs
English Wheat Malt
English Wheat Malt
Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
- 0.50 lbs
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- 6.00 lbs
Pale Liquid; Alexanders
Pale Liquid; Alexanders
Reportedly lightest colored malt extract available.
- 2.00 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 1.00 lbs
Candi Sugar Clear
Candi Sugar Clear
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 0.25 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 2.50 oz
Cascade - 5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1.00 oz
Willamette - 5.0 AA% pellets; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 0.50 oz
Cascade - 5.5 AA% pellets; boiled 2 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Wyeast 1214 Belgian Abbey™
Wyeast 1214 Belgian Abbey™
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.
Notes
Add 0.75 ounces of grated ginger after heat is turned off. Stir and let sit for 15 - 20 minutes.
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: B - Seasonal/Winter Specialty Spiced Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.083 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.016 | 0.995 - 1.035 | |
| Color: | 12.2 SRM | 1 - 50 | |
| Alcohol: | 8.9% ABV | 2.5% - 14.5% | |
| Bitterness: | 57.9 IBU | 0 - 100 | |
Discussion
Time to bottle...
2008-12-09 9:25pm
Wow, I let OFB settle in the secondary for about 1 month longer than usual. Bottling tonight (12/09/08). Ginger rocks!
Rounding out nicely!
2009-02-28 6:14pm
At first, the hint of the ginger was almost too spicy. Two months later, great Belgian!
Ginger Scotch
2009-04-18 1:21am
Well, my friends love this blend. Fellow brewers demand I make it again. This recipe is truly unique and challenges the pallet. Bon Temps!
Post a Comment
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