spiced ale, extract
Source: Ken Weiss (email@example.com)
Issue #743, 10/18/91
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.
- 7 pounds, amber liquid extract (Alexanders, I think)
- 2 pounds, crystal malt, cracked
- 1 pound, chocolate malt cracked
- 2 ounces, Hallertauer hops
- 2 ounces, Saaz hops
- 4 ounces, fresh ginger, grated
- 2 tablespoons, ground cinnamon
- Wyeast American Ale (Sierra Nevada ?) yeast, 1 pint starter
Steep crystal and chocolate malt in hot, but not boiling, water for
about 1/2 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 3/4 cup corn sugar
and bottle when fermentation appears complete.