Easy Spiced Brown Ale
spiced ale, brown ale, extract
Source: Jeff Benjamin (firstname.lastname@example.org)
Issue #920, 7/9/92, reposted to Issue #985, 10/7/92
I've used cloves for spiced ales, and my advice would be go easy. It
doesn't take much to add that character. I had good luck by simmering 3-
4 whole cloves (not crushed) in water, then adding the whole thing to
the primary. The flaw with a lot of commercial
Xmas brews is that the spices overwhelm the flavor of the beer rather
than complement it.
I'm normally an all-grain brewer, but this is a twist on a kit beer. I
find that spices tend to mask any sort of "canned" flavors, and with the
time you save you can brew a lot of it, like for a party. The spices
balanced perfectly after a few weeks in the bottle.
The flavors balance very nicely after only a short aging time, but it
gets better after a couple of months. An excellent holiday beer.
- Mountmellick brown ale kit
- 3--4 whole cloves
- 3 whole cinnamon sticks
- 1/4 teaspoon, ground nutmeg
- 4 oranges
- 1/8 cup, Hallertauer hops
- ale yeast
Simmer spices, hops, and zest of 1 orange in 1 quart water for 30-45
minutes. Make Brown Ale according to 3.6 gallon recipe. Add spice
mixture (do not strain) and zest of other three oranges to wort.
Ferment, strain, and bottle according to kit instructions.