| Rudy’s Red Nosed Reinbeer
Holiday Spiced Ale 5 Gallons |
 |
|
|
MASH 9 lbs. 0.5 lb. 0.5 lb. |
pale malt crystal malt (80L) carapils malt |
|
|
BOIL 1 lb. 1.25 oz. 1 oz. 6 inches 3 0.5 nut 1.5 tsp. |
honey Cascade hops (6% AA): 60 mins grated ginger root cinnamon stick grated orange peels (zest) nutmeg irish moss |
|
|
YEAST Any of the following American ale yeasts: Wyeast 1056
|
||
Mash the grains with 3 gallons of water at 151F for 70 minutes. Sparge
with 5 gallons of 175F water to collect 6.5-7 gallons of wort. Bring the wort
to a boil, add the honey and hops, and boil for 50 minutes. Add the rest
of the ingredients, and boil for another 10 minutes. Allow everything to steep
in the wort for 30 minutes, then cool the wort to 70-75F, rack into the fermenter,
and pitch the yeast.
If everything comes together, you get a nice blending of the hops and spices to create a unique, complex flavor. Each year, we used to get different flavors that were most noticeable or identifiable -- one year it might be the orange peel, the next year the hops, then the following year the cinnamon and nutmeg. Adding a few ounces of chocolate malt will also increase the complexity and give the beer a darker, winter-warmer color.
Primary fermentation: 7 days
Secondary fermentation: 7 days
Starting Gravity: 1.060-1.065
Finishing Gravity: 1.012-1.015