Whit Labs Brittish Ale Yeast Starter:
.5 liter Batch Size (Gallons):
5 Original Gravity:
1.054-1.060 Final Gravity:
1.015-1.017 Boiling Time (Minutes):
60 Primary Fermentation (# of Days & Temp):
10 Secondary Fermentation (# of Days & Temp):
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.