Spiced Ale
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 54
- ale yeast
- 2 oz hallertauer hops
- 1 lb chocolate malt, cracked
- 4 oz fresh ginger, grated
- 2 lb crystal malt, cracked
- 2 oz saaz hops
- (alexanders, i think)
- 1 pt starter of wyeast american
- 7 lb amber liquid extract
- 2 tb ground cinnamon
- Carbohydrate 0.232815555555556 g
- Cholesterol 0 mg
- Fat 0.00358222222222222 g
- Fiber 0.153399995591905 g
- Protein 0.0115266666666667 g
- Saturated Fat 0.000996666666666667 g
- Serving Size 1 1 Serving (88g)
- Sodium 0.0288888888888889 mg
- Sugar 0.0794155599636502 g
- Trans Fat 0.00167844444444444 g
- Calories 1 calories
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. 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 didnt 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
