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Drunken Elf Spiced Seasonal Ale
Seasonal/Winter Specialty Spiced Beer • All Grain • 5 gal
Drink this dark, rich brew this Christmas!
October 22, 2009 pm 05:18pm
5.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 8 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
- 2 lbs
Munich Malt; International Malting
Munich Malt; International Malting
Traditional European style.
- 1 lbs
British Dark Crystal
British Dark Crystal
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
- 0.25 lbs
Chocolate; Crisp
Chocolate; Crisp
Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness.
- 0.50 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 0.25 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 1 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 1.5 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 oz
Warrior® - 16.0 AA% pellets; boiled 60 min
Warrior®
New hop with much potential. Very stable.
- 1 oz
Willamette - 5.0 AA% pellets; boiled 10 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 oz
crushed cinnamon sticks (about 6 sticks) - (omitted from calculations)
crushed cinnamon sticks (about 6 sticks)
- 1 tsp
Nugmeg - (omitted from calculations)
Nugmeg
- 1/4 oz
Star Anise (6 pieces) - (omitted from calculations)
Star Anise (6 pieces)
- 1/2 tsp
cloves - (omitted from calculations)
cloves
- 1 tsp
cardamon - (omitted from calculations)
cardamon
-
White Labs WLP002 English Ale
White Labs WLP002 English Ale
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual s
Notes
Add 1ounce chopped fresh ginger at start of boil. Add spices, honey, peels of 3 oranges and 1 lemon, and 1 tsp Irish moss during last 10 minutes of boil. Tip: peel oranges and lemons with a potato peeler. Bottle with 1 1/4 cups DME.
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: B - Seasonal/Winter Specialty Spiced Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.073 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.014 | 0.995 - 1.035 | |
| Color: | 27.2 SRM | 1 - 50 | |
| Alcohol: | 7.8% ABV | 2.5% - 14.5% | |
| Bitterness: | 79.5 IBU | 0 - 100 | |
Discussion
A great winter brew.
2010-05-01 10:33pm
Dark and rich with just a hint of spice. I'll be making this again next Christmas!
Sounds Good!
2010-06-23 2:54pm
How long did you mash and boil this?
boil
2010-06-23 8:55pm
Mash and Boiled for 1 hour each.
Post a Comment
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