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Beer Style: Herb and Spice
Recipe Type: extract
Yield: 5.2 gallons
Description:
Specialty herb/spice ale made with ginger, all spice, cinnamon, honey, cocoa powder and coffee!
Ingredients:
- 8 lbs Brown Rice Syrup (prior to boil)
- 0.25 oz Columbus Hops (90 min)
- 0.25 oz Ginger Root (12 min)
- 0.25 tsp Irish Moss (10 min)
- 1 tsp Allspice (5 min)
- 1 Cinnamon Stick (5 min)
- 1 oz Williamette Hops (flameout)
- 1 pkg Windsor Yeast & 4 tsp Yeast Nutrient
- 1 lbs Honey to primary after 3 days
- 1 lbs Dark Candi Sugar to primary after 6 days
- Secondary:
- 1 oz Cocoa Powder
- 0.75 oz Coffee
Additional Instructions
Primary Ferment: 7 days at 68 degreesSecondary Ferment: 7 days at 68 degrees
Beer Profile
Original Gravity: 1.068Final Gravity: 1.016
Alcohol by Vol: 6.8%
Color SRM: 16.7
Bitterness IBU: 12.1
Recipe Type: extract
Yield: 5.2 Gallons
Procedure:
Bring water to boil, and primary fermentable sugars, return to boil and achieve hot break.
Add hops, finings, remaining fermentable sugars and other ingredients according to schedule.
Chill wort until appropriate temperature to pitch yeast.
Add honey to primary after 3 days
Add candi sugar to primary after 6 days
Add cocoa powder and coffee to secondary after racking
Bottle condition for 28 days at 52 degrees