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King Solomon's Tomb
Spice, Herb, or Vegetable Beer • Extract • 5 gal
This is based off of a triple, with added spices. The brown sugar was actually palm sugar in our recipe - which is sometimes hard to find. Make tinctures of all the non-standard ingredients and add to the secondary. Rack to tertiary to remove bits and pieces as well as to help deal with the haze created by the resins. Boil the hops before adding the dry extract in order to maintain the beautiful, sunny-gold color. Add the extract 10 minutes before flameout.
August 6, 2009 am 01:14am
4.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- 0.5 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 0.5 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 0.5 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 7 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 2 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 0.5 oz
Mt. Hood - 14.0 AA% pellets; boiled 60 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 0.5 oz
Mt. Hood - 14.0 AA% pellets; boiled 30 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 1 oz
frankincense gum, 0.5 oz myrrh resin 1 gram of saffron - (omitted from calculations)
frankincense gum, 0.5 oz myrrh resin 1 gram of saffron
- 8 oz
majool dates - (omitted from calculations)
majool dates
-
Wyeast 1338 European Ale™
Wyeast 1338 European Ale™
From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation.
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: A - Spice, Herb, or Vegetable Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.090 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.017 | 0.995 - 1.035 | |
| Color: | 13.0 SRM | 1 - 50 | |
| Alcohol: | 9.6% ABV | 2.5% - 14.5% | |
| Bitterness: | 42.7 IBU | 0 - 100 | |
Discussion
complex... a bit too complex
2010-01-26 11:07pm
The base for this is fantastic - rich, fruity and sweet enough to balance the bitter resins. However, the actual flavor of frankincense and myrrh is harder to appreciate. I would cut each of these in half were I to brew it again. I just happened to get lucky with a fantastic base. Ultimately, I think this is really more of a heavy gruit of sorts.
A further update
2010-11-07 1:32am
This has finally come into its own. The complexity is fantastic now that the spices have mellowed. The myrrh was a bit of bully early on, but it has fallen in line. The sweetness remains and it has developed a beautifully fruity character which reminds me of a great Belgian strong ale or quad. Recently judged the best beer currently in our catalog.
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