Spiced ale

Yield: 54 Servings

Measure Ingredient
7 pounds Amber liquid extract
(Alexanders, I think)
2 pounds Crystal malt, cracked
1 pounds Chocolate malt, cracked
2 ounces Hallertauer hops
2 ounces Saaz hops
4 ounces Fresh ginger, grated
2 tablespoons Ground cinnamon
1 pint Starter of Wyeast American
Ale yeast

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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