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Old 11-16-2011, 01:57 PM   #1
lukedog
 
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Recipes 
 
Nov 2011
Tampa, Florida
Posts: 12

Recipe Type: Partial Mash   
Yeast: Coopers Ale 1pkg   
Batch Size (Gallons): 5.5   
Original Gravity: 1.065   
Final Gravity: 1.016   
IBU: 34.7   
Boiling Time (Minutes): 60   
Color: Dark   
Primary Fermentation (# of Days & Temp): 7 days at 74 Degrees   
Additional Fermentation: Age for 30 Days   
Secondary Fermentation (# of Days & Temp): 7 days at 74 Degrees   
Tasting Notes: Definate Spice caracteristics, slightly sweet finish   

The recipe below is for a 2.5 gallon batch not a 5.5 gallon. I wasn't sure how this was going to turn out, but it is a great beer. My wife who dies not like a darker beer, loves this one. Serving it at our Christmas Party for sure.

Grains to Steep

4.0 oz Carmel/Crystal Malt-60L (60.0 SRM)
1.0 oz Black (Patent) Malt-(500.0 SRM)

Boil Ingredients

4lbs 8 oz Amber Liquid extract (Boil for 60 min)
1 oz Cascade (5.5 %)-(Boil for 60 min)
.75 lb Honey (Boil 45 Min)
1 tsp Irish Moss (Boil 15 min)
.50 oz Ginger Root Paste (Boil 10 min)
1.5 tsp Ground Cinnamon (Boil 10 min)
.5 tsp Ground Cloves (Boil 10 min)
.5 oz Hallertauer Hersbrucker (4.00%)-(Boil 5 min)
2 Orange Peels (Boil 5 min)

I use Coopers Ale yeast and ferment at approximately 74 degrees for 7 days than rack to secondary for an additional 7 days. I didn't dry hop mine but I think I will do that the next time I brew this with the leftover Hallertauer Hersbrucker. I bottled mine and let it age for 30 days and it turned out really good.


 
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