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Spiced Autumn Ale Extract
Color
Stats
OG1.056
FG1.014
IBU44
ABV5.40 %
SRM14
BJCP Style
22. Spice/Herb/Vegetable Beer, Spice/Herb/Vegetable
Description
Variation of all the pumpkin beer recipes I read through.
Submitted by Octopornopus on 31-Aug-2011

Recipe Details
Tasting Notes Sweet and spicy, not very strong, so maybe not the best brew to drown out the in-laws at Thanksgiving...
Awards
Boil Volume 3.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast WLP023 Burton Ale Yeast (75% app. attenuation)
Primary Fermentation Plastic, 7 days
Secondary Fermentation Glass, 14 days
Other Fermentation
Procedure At 5 minutes left in the boil, add 1/4oz each of ground nutmeg, mace, and cinnamon, the zest of 1/2 large Valencia orange, and 8oz of ground Panela (Mexican brown sugar) Make sure the zest goes into the primary. Add rum soaked oak cubes and a vanilla bean to secondary and rack on top for 2 weeks
  Style Comparison
  Low   High
OG 1.056
FG 1.014
IBU 44
SRM 14
ABV 5.40
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
47.6 % 5.00 Amber Malt Extract Syrup 27.0 9.0
19.0 % 2.00 American Crystal 40L 10.2 40.0
19.0 % 2.00 Belgian Pils 10.5 1.8
9.5 % 1.00 Flaked Oats 5.0 2.2
4.8 % 0.50 Brown Sugar Closest thing to Panela 3.4 2.0
  10.50     56.0  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
50.0 % 1.00 Challenger Pellet 7.5 7.5 60 0.051 38.0
50.0 % 1.00 Fuggles Pellet 5.1 5.1 10 0.011 5.5
  2.00               44.0
Miscellaneous Ingredients
Weight/Units Name Notes
.25oz cinnamon add to boil at 5 mins
.25oz mace add to boil at 5 mins
.25oz nutmeg add to boil at 5 mins
1/2 zest of large Valencia orange add to boil at 5 mins
1 vanilla bean pod add to secondary
2oz rum soaked oak cubes add to secondary