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Holiday Spiced Ale
admin
10-12-2004
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| Ingredients:
3 1/3 # John Bull amber malt extract
3 1/3 # Munton and Fison light malt extract
3/4 # light dry malt extract
1 # dry maltodextrine (65 minutes)
1 1/2 oz. Cascade hops (65 minutes)
1 oz. Bullion hops (65 minutes)
2 oz. grated ginger (25 minutes)
2 teaspoons Cinnamon (25 minutes)
1 teaspoon ground coriander (25 minutes)
7 small cloves (25 minutes)
1 oz. Kent Goldings hop pellets (dry hop)
1 pkg Wyeast British Ale yeast (1098)
Procedure:
Bring water to a boil. Add extract, maltodextrine and boiling hops
and boil for 65 minutes. Add ginger, cinnamon, coriander, and cloves
for last 25 minutes of boil. Cool and rack to primary fermenter.
Pitch yeast when cooled below 80 degrees F.
Primary Fermentation: 14 days at 70 degrees F in glass
Add 3/4 cup corn sugar at bottling if bottling
Age: about two months
Original specific gravity: 1.057
Final specific gravity: 1.025
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