| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 54 | Servings | |||
INGREDIENTS
| 8 | lb | Klages malt |
| 2 | lb | Munich malt |
| 8 | oz | Chocolate malt |
| 12 | oz | Honey (added to the boil, |
| Not mashed!) | ||
| 1/2 | oz | Willamette hops (5.4%) for |
| 45 | Min | |
| 1/2 | oz | Willamette hops (5.4%) for |
| 30 | Min | |
| 6 | oz | Fresh ginger (peeled, |
| Diced) | ||
| Zest of 4 oranges | ||
| (valencia) | ||
| 1 | ts | Whole cloves |
| 1 | ts | Ground allspice |
| 5 | Sticks cinnamon (crunched | |
| Up) | ||
| Ale yeast |
INSTRUCTIONS
Use Papazian's Step mash technique: 30 minutes at 130 degrees. 30 min- utes at 155 degrees. Sparge with 175 degree sparge water. Collect about 6 gallons. Boil wort for one hour. Add 1/2 ounce. of Williamatte at 15 minutes. At 30 minutes add: 1/2 ounce Williamette, ginger, orange zest, cloves, allspice, and cinnamon. Cool. Pitch yeast. I kept the hop rates pretty low given that the spicing would be best with a sweeter flavor. Original Gravity: 1.068 Final Gravity: 1.017 Primary Ferment: 36 hours at 74 degrees Secondary Ferment: 4 days at 67 degrees Recipe By : larryba@microsoft.com From: Date: 05/29 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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