| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Irish |
|
1 |
Servings |
INGREDIENTS
| 3 1/3 |
lb |
Can Munton & Fison Light |
|
|
Hopped Malt Syrup |
| 2 3/4 |
lb |
(approx.) light dry malt |
|
|
Extract |
| 2 1/2 |
lb |
Light clover honey |
| 1 |
lb |
Crystal malt |
| 2 |
ts |
Gypsum (soft water |
|
|
Treatment) |
| 2 |
oz |
Cascade hops (4.5% alpha) |
| 1 |
oz |
Cascade hops |
| 1/2 |
oz |
Cascade hops |
| 1/2 |
oz |
Cascade hops |
| 2 |
ts |
Dried ground ginger |
| 2 |
ts |
Dried ground nutmeg |
| 3 |
ts |
Dried ground cinnamon |
|
|
Grated orange peel from 4 |
|
|
Oranges |
| 1/4 |
ts |
Irish Moss |
| 3/4 |
c |
Corn sugar for priming |
| 1 |
qt |
Starter M. eV. German Lager |
|
|
Liquid culture |
INSTRUCTIONS
Steep crystal malt in brew pot. Remove grains before boil. Add extracts
and honey and bring to a boil. Add 2 ounces Cascade at beginning of
boil. Add ginger, nutmeg, cinnamon, orange peel, and Irish moss in last 10
minutes. Add 1 ounce of Cascade hops two minutes later. Add 1/2 ounce
Cascade in last 5 minutes and the last 1/2 ounce in the last 2 minutes.
This recipe makes a golden, rather than dark, Christmas beer. With the
proportions of hops and spices used, you get a complex mix of aromas,
with none of them being too dominant. Other than being a lager and using
various temperatures, this is a very easy brew to make. If anyone else
tries it out, I'd be curious to hear the results. Original Gravity: 1.071
Final Gravity: 1.018 Primary Ferment: 12 days at 50 degrees Secondary
Ferment: 30 days at 40 degrees Lager: 30 days at 30 degrees
Recipe By : Serving Size:
From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 16 Feb 95 10:02:23 +0100
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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