English Strong Spice Ale

Classification: strong ale, spiced ale, all-grain

Source: Edward J. Steinkamp (ejs0742@dop.fse.ca.boeing.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.

Ingredients:

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

Procedure:

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 fermenter.

Specifics:

Target OG: 1070