Holiday Spiced Porter

I've been keen to try a spiced beer for a while. Planning for it to be ready for a mid-winter Christmas.

Note, this is a 10 litre all grain batch which I'll be able to do with my 12 litre brew pot.
The process will be the same as for my partial mashes, except that there's no need to add extract to the boil, and there's no need to top up the fermenter with boiled/cooled water.


Holiday Porter
Batch Size: 10.00 L 

Ingredients
2.00 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 90.9 %
0.10 kg Chocolate Malt (886.5 EBC) Grain 4.5 %
0.10 kg Roasted Barley (1200.0 EBC) Grain 4.5 %
30.00 gm Liberty [4.30%] (60 min) Hops 28.1 IBU
1.00 tsp Allspice, ground (Boil 5.0 min) Misc 
1.00 tsp Cinnamon, ground (Boil 5.0 min) Misc 
1.00 tsp Nutmeg, ground (Boil 5.0 min) Misc 
1 Pkgs American Ale (DCL Yeast #US-05) Yeast-Ale 

Beer Profile 
Estimated Original Gravity: 1.052 SG
Estimated Final Gravity: 1.015 SG
Estimated Color: 66.0 EBC
Bitterness: 28.1 IBU
Estimated Alcohol by Volume: 4.8 %

Mash Grain Weight: 2.20 kg
Grain Temperature: 22.2 C Sparge Temperature: 75.6 C
Sparge Water: 5.72 L

Mash In Add 5.74 L of water at 77.0 C. Mash at 70.0 C 45 min

Parascalops Porter (Mole Porter)

Source: Brew Your Own, December 2007

I've been toying with the idea of making a chocolate and chili beer, inspired somewhat by the success of our chili plants over the summer.

This one I found over at BYO.com looks like a nice starting point. I like the idea of boiling the chilis separately to make a chili tea. In fact What I plan to do is take a bottle of standard porter, make a small chili tea, cool it and then pour it in to the glass with the beer to see how the flavours work. I figure you could take this approach with quite a few of the "specialty" beers to save ruining an entire batch of beer.

My final recipe will also need to be adjusted down to a partial mash. So I'll need to trim the grain bill back to 2.5kg max, and substitute light malt extract for the balance. Beersmith will be my friend for this exercise.

Parascalops Porter (Mole Porter)

(5 gallons/19 L, all-grain) OG = 1.056 FG = 1.014, IBU = 29 SRM = 47 ABV = 5.4%

Ingredients:

• 7.75 lbs. (3.5 kg) 2-row pale ale malt
• 2.0 lbs. (0.91 kg) Munich malt (10 °L)
• 7.0 oz. (200 g) biscuit or Victory malt (35 °L)
• 8.0 oz. (230 g) chocolate malt
• 2.0 oz. (57 g) black patent malt
• 4.0 oz. (110 g) cocoa powder
• 5 Ancho (dried Poblano) chili peppers
• 1/4 tsp cinnamon
• 11 AAU Northern Brewer hops (60 mins)
• (1.2 oz./34 g of 9% alpha acids)
• Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
• 1 cup corn sugar (for priming)

Step by Step:

Mash at 154 °F (68 °C) for 45 minutes in 15 qts. (14 L) of brewing liquor. Boil wort for 60 minutes, adding hops at times indicated in the ingredient list. Add cocoa powder for final 15 minutes of boil.

Add cinnamon for last 5 minutes of boil. Ferment at 70 °F (21 °C). Boil Ancho peppers for 15 minutes in just enough water to cover them. Strain out solids to yield a “pepper tea.” Add tea to beer in keg or bottling bucket until you can just detect a faint pepper burn in the aftertaste.

Holiday Ale

Ingredients:
7-1/2 pounds (3.4kg), Klages malt
1-1/2 pounds (680g), crystal malt (90L)
1/4 pounds (113g), chocolate malt
1/4 pound (113g), black patent malt
1/2 pound (226g), Cara-Pils malt
1/2 cup, molasses
1 teaspoon, cardamom
1 teaspoon, cinnamon
1 teaspoon, ginger
grated rind of 4 oranges
1-1/2 ounces (42g), Nugget hops (boil)
1 ounce (28g), Willamette hops (finish)
Whitbread ale yeast
1/2 cup, molasses (priming)

Procedure:
Mash grains. Add, 1/2 cup molasses, spices, boiling hops, and orange peel. Boil 1 hour. Add finishing hops in last few minutes. Strain into fermenter. Cool and pitch yeast.

Specifics:
O.G.: 1.045

Alaskan Amber Ale

Category: Amber Ale
Recipe Type: All Grain

Fermentables
1.5 Lbs (680g) Munich Malt
8.75 Lbs (3.97kg) Pilsener Malt (2-Row)

Hops
0.5 Oz (14g) Mt Hood Hops
0.75 Oz (21g) Spalter Spalt

Yeast Wyeast 1007

Procedure
Single Step infusion mash at 152 degrees F. Used Mt Hood hops for bittering added
60 minutes before end of boil. Spalter Spalt hops added 15 minutes before end of boil.

Snail Trail Pale Ale

Category: Pale Ale
Recipe Type: All Grain

Fermentables
9 lbs (4.08kg) Pale Malt
.75 lbs (340g) Crystal Malt
.5 lbs (226g) Carapils Malt

Hops
1.5 oz (42g) (4.9%) Kent Goldings (60 Minutes)
1.5 oz (42g) (4.9%) Kent Goldings (15 Minutes)
.25 oz (7g) Kent Goldings (dry)

Other
1 tsp Irish Moss (15 Minutes)
2 tsp Gypsum
2 oz (56g) Oak Chips
Yeast Wyeast 1059 American Ale

Northern Lights

Category: Pale Ale
Recipe Type: All Grain

Fermentables
13 lbs (5.9kg) 2--row pale malted barley
2 lbs (907g) 20L crystal malt
1 lbs (453g) wheat malt

Hops
2 oz (56g) Cascade leaf hops (boil)
.5 oz (14g) Perle leaf hops (boil)
.5 oz (14g) Fuggles leaf hops (boil)
1 oz (28g) Chinook leaf hops (boil)
.5 oz (14g) Chinook leaf hops (finish)
.5 oz (14g) Fuggles leaf hops (finish)
1 oz (28g) Northern Brewer hops pellets (dry hop)

Other
1 lbs (453g) corn flakes
Yeast Wyeast German ale yeast #1007

Honey Basil

Category: Spiced Beers
Recipe Type: All Grain

Fermentables
8 lbs (3.625kg) pale malt
3 lbs. (1.36kg) crystal(40L)
4 lbs. (1.81kg) munich
1 lb. (453g) honey

Hops
Mt Hood 1 oz. (28g) boil
Mt Hood 1 oz (28g) 45 minutes

Other
1 oz. (28g) FRESH basil
Yeast Wyeast American ale # 1056

Granolabrau

Category: Pale Ale
Recipe Type: All Grain

Fermentables
6 lbs (2.72kg) 6-row cracked pale malt
1 lbs (453g) white or brown rice
1 lbs (453g) yellow corn grits or flaked maize
6 oz (168g) flaked barley
4 oz (112g) oatmeal
1.5 lbs (680g) clover or orange blossom honey

Other
4 oz (112g) millet
Yeast Wyeast German ale yeast (#1007)

Blackout Brown Ale

Category: Brown Ale
Recipe Type: All Grain

Fermentables
7 lbs (3.175kg) Klages malt
.25 lbs (113g) chocolate malt
.25 lbs (113g) black patent malt
.5 lbs (226g) 80 L. crystal malt
.75 cup corn sugar (priming)

Hops
1 oz (28g) Willamette hops (3.8% alpha) (boil 60 minutes)
4/5 oz (22g) Perle hops (8.5% alpha) (boil 30 minutes)
.5 oz (14g) Willamette hops (3.8% alpha) (dry hop)

Other
.5 tsp Irish moss (boil 15 minutes)
Yeast Wyeast English ale yeast

All Grain recipes

All grain recipes are a bit more complicated than extract brewing. They require additional equipment and time but they give you far greater control over the final product. The flip side of this is that you've also got more chance to mess it up.

You should be able to find all the ingredients and equipment from your local home brew supplies store or from a reputable online home brew supplies store.

Bass Ale

Category: Pale Ale
Recipe Type: All Grain

Fermentables
6-7 lbs (2.72 - 3.175kg) pale malt (2-row)
1 lbs (453g) crystal malt
1 lbs (453g) demarara or dark brown sugar

Hops
1 oz (28g) Northern Brewer hops (boil)
1 oz (28g) Fuggles hops (boil 30 min.)
.5 oz (14g) Fuggles hops (finish)

Other
Yeast ale yeast

Australian RedBack

Category: Wheat Beer
Recipe Type: All Grain

Fermentables
7.75 lbs (3.5kg) mix of 66% malted wheat extract and 33% barley
1 lbs (450g) crystal malt (steeped, removed before boil)
1 lbs (450g)amber unhopped dry malt extract

Hops
1.5 oz (42g) Kent Goldings hops (5.6% alpha) (60 minute
.5 oz (14g) Kent Goldings (10 minute boil)
.5 oz (14g) Kent Goldings (5 minute boil)
.5 oz (14g) Kent Goldings (in strainer, pour wort through)

Other
.5 oz (14g) Irish moss (15 minute boil)
.75 oz (21g) Burton water salts
Yeast 2 packs Doric ale yeast (started 2 hours prior to brew)

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