Spiced Winter Ale Recipe

Apr 26, 2017

Spiced Winter Ale (8.5 litres)

Warm yourself up on a cold night with this special brew! The perfect blend of spices makes this beer one of a kind. We recommend you condition this brew for no less than 2 months before enjoying as it only gets better with age. Serve in a tulip shaped glass and drink slightly warmer than fridge temperature.

Ingredients

1.3kg Winter Dark Ale
250g Pale Malt Extract
12g Tettnanger Hop Pellets
1 Cinnamon Quill
1 Star Anise
5 Pimentos (All Spice)
5 Cloves
¼ tsp Almond Extract
Pack of Carbonation Drops

Features:

Colour: Black
Body: Heavy
Bitterness: Med/High
Approx. Alcohol Level: 6.5 % ABV
Naturally Carbonated: Natural

Instructions:

Step 1: Mix

Clean and sanitise all equipment that will come in contact with the brew. In a 2 litre pan, mix the Pale Malt Extract with 500ml of water and bring to the boil. Add the Hop Pellets and spices then boil for 10mins. Remove from heat and cool the pan in a sink of iced water. Strain the cooled malt/hop/spice mix into the Fermenting Vessel (FV). Add the Winter Dark Ale, Almond Extract and fill the FV with cold water to the 8.5 litre mark. Sprinkle the yeast and fit the lid.

Step 2: Brew

Place the FV in a location out of direct sunlight and try to ferment between 20C-24C. Fermentation should take 7 to 14 days. At around day 7 check the specific gravity (SG). Check the SG again the following day and so on.

Step 3: Bottle

The brew is ready once the SG has stabilised over a couple of days. Gently fill clean PET bottles to about 3cm from the top. Add 2 carbonation drops per bottle and secure the caps. Store the bottles upright in a location out of direct sunlight at or above 1

Step 4: Enjoy

After at least two weeks, check for sufficient carbonation by squeezing the bottles. Bottles kept unrefrigerated should improve with age. When ready to drink, chill the bottles upright. The chilled beer may be poured into clean glassware, leaving the sediment behind. Expect the alcohol content to be approximately 6.5 %ABV.