Muad Dib Spice Ale

**uwjester** · 10-26-2007, 04:42 PM

I guess its about time to try my own recipe, so here goes. I'm still on extract until I can get some time to research and build some all-grain equipment.

1# Caramunich Malt
1# Vienna Malt
5# Amber LME
2# Extra Pale LME

1oz Williamette Hops at 60min
.5oz Tetnaner Hops at 15min

1tsp allspice
.5tsp nutmeg
.5tsp ground cinnamon
2oz (real) vanilla extract

White Labs WLP001 California Ale Yeast

I'm not too sure about the spice concentrations. I want them to dominate the beer without them being too overpowering. I kind of think I am starting too low here, but I will have the opportunity to add spice at bottling if I make some spice extract while the wort is fermenting. If I get this started soon, it should be ready for Christmas.

FatDuc · 10-26-2007, 04:57 PM

Let me know if this turns your eyes Fremen blue...

krispy d · 10-26-2007, 05:24 PM

two ounces of vanilla is more flavor than you think it is. I would start around half that much and increase to taste. When you think you need just a little bit more. you're done.

edit: I would do the spices minus vanilla during secondary and the vanilla at bottling.

Cheesefood · 10-26-2007, 05:29 PM

The spice extends life, the spice expands consciousness, the spice is vital to space travel.

It is by will alone I set my mind in motion. It is by the juice of Sapho that thoughts acquire speed, the lips acquire stains. The stains become a warning. It is by will alone I set my mind in motion.

Tenchiro · 10-26-2007, 05:45 PM

Make sure to bottle it in Cobalt bottles.

**uwjester** · 10-26-2007, 06:43 PM

Quote:

two ounces of vanilla is more flavor than you think it is. I would start around half that much and increase to taste. When you think you need just a little bit more. you're done.

edit: I would do the spices minus vanilla during secondary and the vanilla at bottling.

Thanks for the suggestions, I might cut the vanilla back even more. I want it to be a hint of vanilla with the other spices, especially the allspice, being the dominant flavor. I had thought about doing all of the spice in the secondary so I don't lose as much to trub, but I was worried about getting a good distribution that way. Will 2 weeks in the carboy be sufficient to distribute the flavor without a good stir/boil?

Quote:

It is by will alone I set my mind in motion. It is by the juice of Sapho that thoughts acquire speed, the lips acquire stains. The stains become a warning. It is by will alone I set my mind in motion.

Mad mentat? Suddenly things make more sense.

Quote:

Make sure to bottle it in Cobalt bottles.

That is one hell of a good idea. Unfortunately, no one I drink with would get the references so all the effort would be wasted. I still might do it though.

Neomich · 10-26-2007, 07:27 PM

Ah, you beat me to the 'Spiced Beer' recipe.

I just finished the newest Dune book, Hunters of Dune.

Back on topic, good luck with the recipe. Hope it turns out as well as it's namesake.

The spice must flow.

**uwjester** · 10-26-2007, 07:32 PM

Quote:

I just finished the newest Dune book, Hunters of Dune.

I have great news for you, Neomich. Sandworms of Dune is out. Obviously, nothing compares with Frank Herbert's work, but Brian Herbert and Kevin J. Anderson did put together some pretty interesting books.

Neomich · 10-26-2007, 07:36 PM

It appears I have an additional mission this weekend besides brewing and attending Halloween parties. The search is on for this new literary compilation.

Maybe a Navigator somewhere can help me locate this? No matter how much spiced beer I drink, I just can't seem to figure out how to tell the future myself.

landhoney · 10-26-2007, 10:45 PM

Will it give the drinker prescience? I think "Golden Path Ale" would be a good name for any blond beer. How good is the Dune series, I think I've read it 3 times and will probaly read it through again soon. Its my favorite series of all time.

How about cardamom or chicory? Doesn't the book/s specifically reference one of these spices as part of the smell or taste of the spice?