Goblin's Delight Halloween Ale

Source: David Campbell
Recipe added: 10/06/99
Email: david.campbell@po-box.esu.edu

This was my first attempt at a recipe formulation that was all my own. I did not follow any prescribed styles, and just used the ingredients I felt would taste good. The beer is a beautiful deep garnet color with flecks of amber throughout. The aroma is very pleasing with a hint of cinnamon and cloves being the first thing you notice. The body is full, and the flavor is sweet with a hint of spice. The hops seemed perfectly balanced, and the finish is smooth like a lager. It is quite strong (6.6% alcohol). Overall, I am very pleased with the results. This is by far the best beer I have made to date, and I recommend it to those of you wanting something different than the traditional Oktoberfest beers to celebrate the season.

Specifics

Recipe type: Extract
Batch Size: 5 Gallons
Starting Gravity: 1.063
Finishing Gravity: 1.013
Time in Boil: 60 Min
Primary Fermentation: 4 weeks in plastic
Secondary Fermentation: 2 weeks in plastic

Ingredients:

6.8 lbs. John Bull light malt extract
8 ounces caramel malt
1 lb. honey
2 ounces Tettnanger hops (60 min)
1/2 ounce Cascade hops (15 min)
1/2 ounce Cascade hops (end of boil)
2 packs Wyeast German Ale (#1007)
1 can frozen apple juice concentrate
3 cinnamon sticks
3 cloves
3/4 cup corn sugar for priming
1 medium sized spider

Procedure:

Cracked grains, steeped at 160 degrees for 30 minutes. Added to brewpot and water to make 3 gallons. Followed hopping schedule above. 2/3 of spices added at 40 minute mark. Honey added at 45 min. mark. Cooled in sink of ice water. Remaining spices and apple juice added just before pitching yeast. Yeast pitched at 55 degrees. Fermented at lengths listed above at 58 degrees. The damn spider got in the primary somehow, but we left him behind with the dregs when we racked to secondary.

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