Muad Dib Spice Ale
I've done this with the white labs' WLP001 California Ale and WLP005 British Ale Yeast. I think the British Ale comes out a little better. It doesn't ferment down as far as the WLP001 and adds to the sweetness in this beer.
Steeped Grains (30 min at 155F)
1# caramunich malt
1# vienna malt
5# Amber LME
2.5# Light LME
1 oz Wilamette 60min
.5 oz Tettnanger @ 15min
Irish moss at 5 min.
Pitch .5 liter starter of WLP005 at around 70F. Keep the temperature around 70 for a couple of days, and then cool it to around 64F for the rest of primary fermentation (about 10 days total).
When racking to secondary:
Boil 1/2 cup water.
Add 2 2" sticks of cinnamon (pulverized)
about 7 berries of allspice (pulverized)
1/2 "nut" of nutmeg (grated, preferably with a micro-plane)
Pour the spice "sauce" into the secondary vessel. The heat will dissipate into the bucket, so don't worry too much about cooling. Rack the beer onto the spices with a siphon. Even if the spice sauce is still fairly hot, it will cool down. You might lose a little yeast to the heat, but not enough to make any difference. Secondary condition for 14-20 days.
Keg or bottle following normal procedures.
This beer is a smack in the face of spice, especially cinnamon. I have always been disappointed with spice beers sold commercially. I think the spice should dominate and not the beer, but that's just my opinion. I have had friends who agree that this is a fantastic beer and I have had friends who just didn't care for it. Strangely, those who don't like this one, do enjoy the Caramel Cream Ale. Go figure.
Bump for a good recipe. My buddy and I made this a two months back, and it turned out great. We modified the spice addition for powdered ingredients, but I feel it was comparable. The spice is certainly dominant, but it's tasty.
Hey, that's great. I'm glad it worked out for you. I did another batch recently that I have on tap for the holidays. Maybe I'll post an all grain version once I get it dialed in a bit.
the worm is the spice, the spice is the worm.
All grain version should anyone be interested.
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.19 %
2.00 lb Caramunich Malt (56.0 SRM) Grain 19.05 %
0.50 lb Vienna Malt (3.5 SRM) Grain 4.76 %
1.00 oz Williamette [6.60 %] (60 min) Hops 17.2 IBU
0.50 oz Hallertauer [4.80 %] (15 min) (Aroma Hop-Steep) Hops -
1.00 oz Allspice (Secondary) Misc
3.00 items Cinnamon Stick (Secondary) Misc
1 oz. Vanilla (Secondary) Misc
0.5 oz Freshly grated Nutmeg (Secondary) Misc
1 Pkgs California Ale (White Labs #WLP001) [Starter 500 ml] Yeast-Ale
Mash at 154 for a medium body. Ferment around 70F and then rack to a secondary on top of the spices. I like to boil the spices in 2 cups of water before adding to the secondary.
how much boil volume do you have? I ask because I need to calculate the IBU since I need to do a late addition since i can only boil 3 gallons (or you could just tell me your IBU and i can calculate it from there. thanks!)
that's with extract (my question)
The recipe is for a 5 gallon batch. I'm pretty sure at the time I was boiling 3 gallons and adding 2.5 or so to top it off. I'd suggest keeping it around 20 IBU (Daniels formula)
Thanks! I will try that
ordered ingredients yesterday. Hopefully I can brew it within the next week. Looking forward to this one. I noticed that you added some vanilla in the AG version. How did that turn out? Did you use vanilla extract or boil vanilla bean?
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