This Ale brings a sweet, malty backbone with rich spices of cinnamon, nutmeg and cloves, and a hint of vanilla and a touch of dark chocolate malt. Whether you find yourself surrounded by snow on the ski trail or snuggled by a cozy fire, this spiced ale is the perfect drink to warm you up.
Type: Ale
Style: Other Ale
Batch Size: 5 gallons
Recipe Type: All grain
Recipe Contributed By: Briess Technical Services Team
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
|---|---|---|---|
| 5 lbs | Goldpils® Vienna Malt | Base | |
| 5 lbs | Pale Ale Malt | Base | |
| 0.5 lb | Carapils® Malt | Dextrine | |
| 0.5 lb | Caramel Malt 60L | Caramel, Crystal | |
| 0.25 lb | Dark Chocolate Malt | Roasted, Chocolate | |
| 0.75 oz | Willamette Hops (6% AA) | Boil 60 minutes | |
| 0.75 oz | Willamette Hops (6% AA) | Boil 30 minutes | |
| 1 tsp | Cinnamon | Boil 1 minute | |
| 0.5 tsp | Cloves | Ground, Boil 1 minute | |
| 0.25 tsp | Nutmeg | Fresh Grated, Boil 1 minute | |
| 2 oz | Pure Vanilla Extract | Boil 0 minute | |
| 1 vial | WLP041 Pacific Ale Yeast | ||
| 1 capsule | Servomyces Yeast Nutrient | Boil 10 minutes |
Procedures
- Mash at 154-156ºF for 45 minutes
- Sparge at 170ºF
- Boil with spices for final minute
- Knock out, cool to 70ºF
- Oxygenate highly
- Transfer to primary fermenter
- Fill to desired level with cold water
- Pitch yeast
Primary Fermentation: 10 days at 70ºF
Secondary Fermentation:
Fermentation Notes: Bottle condition
Original Gravity: 1.054
Final Gravity: 1.014
Alcohol by Weight: 4.2%
Alcohol by Volume: 5.3%
IBU: 26
Color: 26 SRM
Tags: Spiced