Status: Taking Up Space
This ale was done back in GA when I was home for Thanksgiving. While it had all the right ingredients, it fell way short somewhere. The OG was depressingly low, likely due to a couple boilovers onto the stove. The recipe that this was based on is in The Brewmaster's Bible (pp. 335-337). Instead of splurging for purified water, tap water was used. The ingredients were purchased from Winecraft in Atlanta. Despite my optimism, this brew ended out disappointingly thin. The spices were boiled with the wort instead of being introduced in a fermentation vessel.
- 6.6 lbs. Light Malt Extract Syrup
- 1.0 lb. Light Dry Malt Extract
- 1.0 lb. Clover Honey
- 2.5 oz. Cascade Hop Pellets (6.9% AA)
- 8 oz. Crystal Malt
- 2 oz. Black Patent Malt
- 1 tsp. Irish Moss
- 1 ¼ oz. Fresh Sliced Ginger Root
- 2 Whole Cinnamon Sticks, crushed
- 2 Whole Nutmegs, crushed
- 0.5 oz. Dried Orange Peel
- White Labs California Ale Yeast (WLP001 Pitchable Tube)
Thoughts & Notes
- Spices worked magnificently. If this batch were to have had more body, this would've been an excellent brew.
- Still not a fan of stovetop brewing.
- I'll have to try this one again.