Spiced Brown Ale

Classification: spiced ale, brown ale, extract

Source: Arthur Delano (ajd@itl.itd.umich.edu) rec.crafts.brewing 10/12/92

This is the only spiced beer I've made; it came out very well. The recipe is based on Dottie's Brown Ale by Charles Lawhon, which appeared in Zymurgy v. 14, Number 2.

The spices more-or-less masked the flavoring hops, so I might try reducing or removing them next batch. I also intend to add cinnamon and/or dried orange rind.

Ingredients:

7 pounds, dark Munton & Fison malt extract syrup (2 cans)
1/2 pound, crystal malt
1 pound, chocolate malt
1 ounce, Fuggles pellet hops -- boil
1 ounce, Fuggles pellet hops -- 15 minutes before end of boil
1 nutmeg, grated -- 15 minutes before end of boil
1 ounce (approx.), sliced ginger root -- 15 minutes before end of boil
1 star anise -- 15 minutes before end of boil
1 ounce, willamette pellet hops -- finish
Whitbread ale dry yeast in a 20 oz. starter

Procedure:

Grain steeped in a colander in 2 gallons of cold water and brought to boiling: grain removed when boiling began. Some hops and spices allowed to pour into carboy. My notes don't mention fermentation times, so i would guess 1 to 1--1/2 weeks in primary, 2 weeks in secondary as a rough estimate.

Specifics:

O.G.: 1.023 at 67