Winter Spiced Ale 
All Grain Recipe
Submitted By: T12oY (Shared)
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| Brewer: T12oY | |
| Batch Size: 5.50 gal | Style: Christmas/Winter Specialty Spice Beer (21B) |
| Boil Size: 6.74 gal | Style Guide: BJCP 2008 |
| Color: 23.3 SRM | Equipment: My Equipment |
| Bitterness: 56.4 IBUs | Boil Time: 60 min |
| Est OG: 1.064 (15.6° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.018 SG (4.5° P) | Fermentation: Ale, Two Stage |
| ABV: 6.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.25 gal |
247 WATER |
Water |
1 |
| 4.40 g |
Baking Soda (Mash 60 min) |
Misc |
2 |
| 4.20 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 3.80 g |
Salt (Mash 60 min) |
Misc |
4 |
| 1.00 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
5 |
| 1.00 tbsp |
PH 5.2 Stabilizer (Mash 60 min) |
Misc |
6 |
| 10 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
7 |
| 1 lbs |
Caramel Malt - 120L (Briess) (120.0 SRM) |
Grain |
8 |
| 1 lbs |
Wheat - Red Malt (Briess) (2.3 SRM) |
Grain |
9 |
| 8.00 oz |
Biscuit Malt (23.0 SRM) |
Grain |
10 |
| 8.00 oz |
Carapils (Briess) (1.5 SRM) |
Grain |
11 |
| 8.00 oz |
Chocolate (Briess) (350.0 SRM) |
Grain |
12 |
| 1.00 oz |
Chinook [13.0%] - Boil 60 min |
Hops |
13 |
| 1.00 oz |
Fuggles [4.5%] - Boil 30 min |
Hops |
14 |
| 1.00 oz |
Goldings, East Kent [5.0%] - Boil 15 min |
Hops |
15 |
| 2.00 oz |
Ginger Root (Boil 12 min) |
Misc |
16 |
| 3.00 items |
Cinnamon Stick (Boil 10 min) |
Misc |
17 |
| 2.00 tsp |
Cloves (Boil 10 min) |
Misc |
18 |
| 2.00 tsp |
Coriander Seed (Boil 10 min) |
Misc |
19 |
| 1.50 tsp |
Vallencia Orange Peel (Boil 10 min) |
Misc |
20 |
| 1.00 tbsp |
Allspice (Boil 10 min) |
Misc |
21 |
| 1.00 tsp |
Nutmeg (Boil 10 min) |
Misc |
22 |
| 0.75 oz |
Chinook [13.0%] - Steep 0 min |
Hops |
23 |
| 0.50 oz |
Fuggles [4.5%] - Steep 0 min |
Hops |
24 |
| 1.0 pkgs |
British Ale (White Labs #WLP005) |
Yeast |
25 |
Taste Notes
bottled on 1/13/15Notes
2 tsp. whole cloves
1 tsp. ground whole nutmeg
1 Tbsp. ground whole allspice
1.5 tsp. vallencia orange peel
2 tsp. ground corriander
3 - 1 in. cinnamon sticks
2 oz. shredded fresh gingerThis Recipe Has Not Been Rated
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