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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Moroccan Ale.
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Old 12-08-2007, 04:53 PM   #1
Orfy
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Default Moroccan Ale.

So the question is, do I need to go find one or just jump in and make my own.

Corriander
Ginger
Saffron?????


Others?

I have many spices that I have fetched back from the great and old medinas of Marrakesh and villages of the Atlas.
Based on a Porter I think.
What to do about hops?





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The recipe for Morocco Ale is believed to date from Elizabethan times. It was named 'Morocco' by Colonel James Grahme of Levens when he was a courtier of Charles II ~ The Queen had brought Tangiers as part of her dowry and Grahme may have associated the Dark Moorish people of that land with the smooth, dark coloured ale of Levens ~ Legend has it that the secret recipe was buried in the garden, under the evergreens, during the Civil War ~ Every May time until 1877 the unique spiced Morocco Ale, matured for 21 years, was always served at a great feast held in the Gardens at Levens ~ New guests were required to stand on one leg and empty, in a single draught, a tall Constable glass filled with 'Morocco' whilst pledging to the ancient house... "Luck to Levens whilst t'Kent flows" ~
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An award winning ale that’s great with food! Strong, dark spiced and mysterious. Rich and warm coppery colour. An ideal dinner beer - especially with red meat dishes. Stronger than your average ale.

ABV 5.5%

Drinking Morocco Ale

Imagine the body of a fine red wine with spicy overtones, mellow autumn evenings and wholesome, traditional British food; imagine too, a flavoursome ale that’s great to drink at any time.
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Old 12-08-2007, 05:20 PM   #2
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I think your next 00 Orfy mission should take you to Morocco :P


Sounds like a great project!

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Old 12-08-2007, 05:49 PM   #3
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Beer in Morocco is crap/not existent. It's a Muslim country.

I drink whiskey and coke when I'm there. I can get food and shelter for 2 nights with one bottle of whiskey and I get to drink it as well.

3 Nights if I don't drink it.

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Old 12-10-2007, 06:09 PM   #4
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Originally Posted by Bah Humbug
Beer in Morocco is crap/not existent. It's a Muslim country.
It's been 18 years since I last visited Morocco, but that two week trip may have been the longest I went without an alcoholic beverage since I could legally drink.

They've got plenty of syrupy-sweet mint tea though!
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Old 12-10-2007, 07:26 PM   #5
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Interesting, orf. Hops, hmmm. Well I suppose that would depend on what you want to get going in there. I think something like Tettnanger, Fuggles or EKG would probably be a good choice in general when you are going off the wall with stuff.

How bout some Cardamom? OOh hey, how bout an Ale with mint, tea and honey , although that has nothing to do really with your quote there .

After looking at the description a little more, prolly some biscuit, heavy on the crystal, ~15 IBU, medium carbonation, mash high. Ginger, Cinnamon, Coriander, Cardamom, Peels, etc. All are good candidates. Actually it sounds more like an intriguing winter warmer ale to me .

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Old 12-10-2007, 07:45 PM   #6
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I was always a big fan of Moroccan dishes that included stewed apricots, maybe that could be a component as well.

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Old 12-10-2007, 07:46 PM   #7
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Originally Posted by The Drizzle
I was always a big fan of Moroccan dishes that included stewed apricots, maybe that could be a component as well.
Dates for a darker beer seems fitting, also.
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Old 12-10-2007, 09:18 PM   #8
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Thanks for the ideas.

I may brew on over Christmas if I get chance. I like th idea of the lager amount of crystal.

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Old 01-13-2012, 08:30 AM   #9
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Hey orfy - I apologize for creating a zombie but I am formulating a moroccan winter ale and was wondering if you ever made the ale in this (now zombified) thread?? i am debating between working with the savory or the sweet mother spice blends. thanks!!

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