English Strong Spice Ale
strong ale, spiced ale, all-grain
Source: Edward J. Steinkamp (email@example.com),
HBD Issue #2273, 11/13/96
I am brewing the following English Strong Spice Ale on Thursday
and would like to invite some comments on the recipe.
Specifically, I would like comments on the spice schedule since
I have not brewed a spice beer like this before.
- 12 lbs 2-row pale (Gambrinus)
- 1/8 lb chocolate
- 1/8 lb roasted barley
- 1.5 lb munich (gambrinus)
- 1/2 lb victory
- 1/2 lb malted wheat
- 1/2 lb carapils
- 1.5 oz Chinook 60 min
- 1/2 oz Hallertauer 10 min
- 1/2 oz Hallertauer 1 min
- 1 tsp Irish moss for 15 min
- Wyeast London ESB #1968
- 1/2 oz. Ginger
- 9 inches of cinnamon stick
- 1 oz sweet orange peel
- 1/4 tsp Nutmeg
- 1/4 tsp Cloves
Mash using single-step infusion mash at 153 degrees F.
Sparge as usual. Hop according to times listed. Ferment
at 65-70, rousing after to 3 days to extend fermentation.
Rack to secondary at 50-55 for two weeks. Add spice tea
to secondary. To do this, combine spices with boiling
water and steep for 3 minutes. Add tea with spices to