Spiced ale

54 Servings

Ingredients

QuantityIngredient
7poundsAmber liquid extract
(Alexanders, I think)
2poundsCrystal malt, cracked
1poundsChocolate malt, cracked
2ouncesHallertauer hops
2ouncesSaaz hops
4ouncesFresh ginger, grated
2tablespoonsGround cinnamon
1pintStarter of Wyeast American
Ale yeast

Directions

Steep crystal and chocolate malt in hot, but not boiling, water for about ½ hour. Strain out grains, sparge with hot water. Add extract, stir until dissolved. Bring to a boil and add all the Hallertauer hops, the ginger and the cinnamon. Boil 1 hour. Chill the wort, transfer to primary, and add Saaz hops. Pitch the yeast. When the fermentation slows, transfer to secondary fermentor. Prime with ¾ cup corn sugar and bottle when fermentation appears complete. Really nice balance of flavors. The dry-hopped Saaz blended with the ginger and cinnamon aroma really well, and the ginger flavor is perfect. The cinnamon didn't contribute much flavor, and seems to have led to a muddier beer than I usually get. Probably would have been better to use stick cinnamon instead of ground... The color is much lighter than I would have expected.

Recipe By : Ken Weiss

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