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Spiced rye ale
Spice, Herb, or Vegetable Beer • Partial Mash • 18.93 L
This is a new one for me, I am hoping for the best.
October 8, 2008 am 09:37am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 18.93 L)
- .2 kg
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1 kg
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 2.3 kg
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- .7 kg
Invert Sugar
Invert Sugar
Increases alcohol. Use in some Belgian or English ales. Made from sucrose & is 5-10% less fermentable than sucrose. Does not contain dextrins.
- 18 g
Cascade - 5.5 AA% pellets; boiled 30 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 8 g
Cascade - 5.5 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 27 g
mix of green, black and pink peppercorns - (omitted from calculations)
mix of green, black and pink peppercorns
- 40 g
juniper berries - (omitted from calculations)
juniper berries
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
I was impressed by a ale from a Montreal micro brewery that used peppercorns in a dark rye ale. I decided to make a lighter colored one with the added Juniper to give it a different character. I have used Juniper in an ale before and thought that the juniper/peppercorn combination would be a good one. Another side note is that I used glucose syrup and not inver sugar, that was the closest thing on the list that I could use.
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: A - Spice, Herb, or Vegetable Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.012 | 0.995 - 1.035 | |
| Color: | 5.8 SRM | 1 - 50 | |
| Alcohol: | 6.4% ABV | 2.5% - 14.5% | |
| Bitterness: | 4.3 IBU | 0 - 100 | |
Discussion
will be doing again
2008-11-07 1:24pm
I liked the way this one turned out, has a great taste and color. The next time I make it I am going to crack the peppercorns and juniper berrys to impart more flavor.
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