| 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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