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Old 11-20-2010, 02:02 AM   #1
GordonT's Avatar
Nov 2010
Victoria, BC
Posts: 156
Liked 12 Times on 8 Posts

Recipe Type: All Grain   
Yeast: Wyeast Scottish   
Yeast Starter: Wyeast Smack pack   
Batch Size (Gallons): 5   
Original Gravity: 1080   
Final Gravity: 1020   
IBU: 10   
Boiling Time (Minutes): 120   
Color: Black   
Primary Fermentation (# of Days & Temp): 1 week   
Secondary Fermentation (# of Days & Temp): 1 week   
Tasting Notes: Very gentle beer. Not overly hoppy, lots of malt and spices meet you right up front   

This is a big Old Ale style beer with spice additions that make it a great Winter Warmer/Xmas beer.

13.5 lbs Hugh Bairds
2 lbs Munich
1.5 lbs 60 Munich
1 lbs Oats
4 oz Chocolate malt

2 oz. Fuggles in boi

1 cinnamon stick at 15
3 cloves at 15
.5 oz nutmeg at 5
.5 oz allspice at 5
2" vanilla bean cut open and chopped into pieces at 5
zest of one orange (mandarin or tangerine is best) at 5

I mashed this at 150 for 45 minutes not worrying about attenuation or having a too dry beer. This beer always turns out big and the Scottish yeast helps with overall maltiness

This has a nice clean malt and spice nose. When you drink it the vanilla stands out a bit above the other spices but merges with the malt very well. The other spices provide a great back ground.

I've tried my share of holiday ales that had too much spice or the wrong spices. This one has just enough to let you know what it is. A great tasting, great looking beer.

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