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Old 11-14-2012, 09:23 PM   #1
Oct 2012
Newark, NJ
Posts: 1

Hey all,

I'm planning on making a spiced version of a brown ale that I made previously as a winter ale. I had previously made the base recipe (itself an adaptation of the Dogfish Head Indian Brown Ale recipe from Sam Caligione's book) from extract only, but I converted it to partial mash, scaled back the hops, and used Jamil's spicing schedule with it. What do y'all think? Anything you would recommend about the hopping or spicing schedule? Also, would you leave the sliced ginger in for fermentation or leave it in the kettle after cooling and racking into the fermenter?

Batch Size: 5 Gal
Efficiency: 70%

4# Pale 2-row
4# Light DME
10 oz Crystal 60
10 oz British Amber
8 oz Brown Sugar
8 oz Chocolate Malt
2 oz Roasted Barley

Mash grains at 153*F in 8.25 Qts of water for 60 min
Bring to boil, add brown sugar and DME, boil for 60 min

Spices (all at flameout):
1/2 tsp cinnamon
1oz sliced fresh ginger
1/8th tsp nutmeg
1/8th tsp all spice

0.5 Oz Nugget (60 min)
0.5 Oz Amarillo (flameout)

Ferment at 68*F with WLP 002

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