| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
54 |
Servings |
INGREDIENTS
| 7 1/2 |
lb |
Klages malt |
| 1 1/2 |
lb |
Crystal malt (90L) |
| 1/4 |
lb |
Chocolate malt |
| 1/4 |
lb |
Black patent malt |
| 1/2 |
lb |
Dextrin powder |
| 1/2 |
c |
Molasses |
| 1 |
ts |
Cardamom |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Ginger |
|
|
Grated rinds of 4 oranges |
| 1 1/2 |
oz |
Nugget hops (boil) |
| 1 |
oz |
Willamette hops (finish) |
|
|
Whitbread ale yeast |
| 1/2 |
c |
Molasses (priming) |
INSTRUCTIONS
Mash grains. Add dextrin (I was out of Cara-pils), 1/2 cup molasses,
spices, boiling hops, and orange peel. Boil 1 hour. Add finishing hops in
last few minutes. Strain into fermenter. Cool and pitch yeast. During the
boil the spices combined with orange peel and malt made the house smell
really good---kind of like a beer fruit cake. After smelling and tasting
the wort, I think I've identified one of the secret ingre- dients in
Anchor's Christmas Ale: cardamom. I'm guessing they use 1/4- 1/2 teaspoon
per five gallons. Original Gravity: 1.045
Recipe By : Doug Roberts
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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