Spiced Ale

Classification: spiced ale, extract

Source: Ken Weiss (krweiss@ucdavis.edu) 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.

Ingredients:

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

Procedure:

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.