- Recipe Type
- Extract
- Yeast
- 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)
- 20
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
Malt Extract
5# Amber LME
2.5# Light LME
Hops
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.
Cheers,
Steeped Grains (30 min at 155F)
1# caramunich malt
1# vienna malt
Malt Extract
5# Amber LME
2.5# Light LME
Hops
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.
Cheers,