Spiced Winter Ale #50

Spiced Winter Ale #50

Scottish Export 80/-

 

Type: Extract	Date: 3/21/2014
Batch Size: 5.00 gal	Brewer: Bob Pearce
Boil Size: 6.78 gal	Asst Brewer:
Boil Time: 90 min	Equipment: My Equipment
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: -
Taste Notes: kegged 4/5/2014
Ingredients
Amount Item Type % or IBU 6.30 lb Gold Malt Syrup (4.0 SRM) Extract 86.30 % 1.00 lb Crystal Malt - 60L (Thomas Fawcett) (60.0 SRM) Grain 13.70 % 1.00 oz Goldings, East Kent [5.00 %] (30 min) Hops 15.0 IBU 0.05 oz Mulling Spices (Boil 0.0 min) Misc 1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Beer Profile
Est Original Gravity: 1.046 SG	Measured Original Gravity: 1.044 SG
Est Final Gravity: 1.012 SG	Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.46 %	Actual Alcohol by Vol: 5.08 %
Bitterness: 15.0 IBU	Calories: 190 cal/pint
Est Color: 10.4 SRM	Color: Color
Mash Profile
Mash Name: None	Total Grain Weight: 10.00 lb
Sparge Water: -	Grain Temperature: -
Sparge Temperature: -	TunTemperature: -
Adjust Temp for Equipment: FALSE	Mash PH: -
Steep grains as desired (30-60 minutes)
Mash Notes: -
Carbonation and Storage
Carbonation Type: Corn Sugar	Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz	Carbonation Used: -
Keg/Bottling Temperature: 60.0 F	Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
Before hops became the conventional flavoring for beer, medieval European brewers used proprietary spice mixtures, and many modern breweries still use a blend of spices along with hops for seasonally-brewed holiday beers. We started with a Scottish-style ale and added a blend of spices to create a medium-bodied, malty, clean base beer with a sweet, exotic spice character reminiscent of mulled wine.