View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Spiced Winter Ale

Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:

5.00 (1 Review)

Calories: 283 calories (Per 330ml)
Carbs: 30.5 g (Per 330ml)

Created: Tuesday February 7th 2017

Original Gravity:

1.091

Final Gravity:

1.025

ABV (standard):

8.6%

IBU (tinseth):

22.5

SRM (morey):

30.1

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
0.10 kg	American - Chocolate0.1 kg Chocolate	29	350	1.2%
0.50 kg	United Kingdom - Amber0.5 kg Amber	32	27	5.9%
0.50 kg	American - Caramel / Crystal 120L0.5 kg Caramel / Crystal 120L	33	120	5.9%
6 kg	Canadian - Pale 2-Row6 kg Pale 2-Row	36	1.75	70.6%
0.25 kg	Apple0.25 kg Apple	5.6	0	2.9%
0.25 kg	Raisins (dried)0.25 kg Raisins (dried)	29.25	0	2.9%
0.90 kg	Molasses0.9 kg Molasses	36	80	10.6%
8.50 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
30 g	Challenger30 g Challenger Hops		Pellet	6.5	Boil	60 min	22.54	100%
30 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
30 g	Challenger (Pellet) 30 g Challenger (Pellet) Hops		22.54	100%
30 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
24 L		Fly Sparge	--	69 °C	60 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
3 each	cinnamon sticks	Spice	Boil	15 min.
30 g	Ginger Grated fresh	Spice	Boil	15 min.
3 each	cloves Whole	Spice	Boil	15 min.
0.50 tsp	Nutmeg Grated	Spice	Boil	15 min.
1 tsp	yeast nutrient	Water Agt	Boil	15 min.
0.50 tsp	Super moss	Fining	Boil	15 min.

Yeast

Fermentis - Safbrew - Specialty Ale Yeast T-58

Amount:	1 Each	Cost:
Attenuation (avg):	70%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	Yes
Fermentation Temp:	17 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 218 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 120 CO₂ Level: 6 g/l

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Add apples, raisins, and molasses at 15 min with the spices. Fruit should be chopped finely. You can also sub apples and raisins for other dried fruit to taste.

If subbing for fresh fruit you will have to increase the amounts.

Last Updated and Sharing

11,402

Views

Brews

Public: Yup, Shared
Last Updated: 2019-11-08 14:43 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Other Brewers Who Brewed This Recipe:

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

zealot • 11/04/2017 at 07:20pm

5 of 5

I have specifically registered to leave this comment. This ale liked my wife, but she does not like beer. Strong, warm, fragrant, with a pleasant aftertaste. Thanks for the great recipe!

Bdkatz • 12/03/2018 at 05:58pm
When do you add the raisins, apples and mollases? No real direction for that step in the recipe

liriodendron • 12/04/2018 at 06:37pm
Add fruit at 15 min with the spices in a hop sock. You can sub for any other fruit fresh or dried to taste.

Suur • 11/08/2019 at 02:33pm
How do you use apples? Dried like a raisins? Chopped?

liriodendron • 11/08/2019 at 02:41pm
Suur the amounts listed for fruit are for dried. You can use fresh if you prefer but you will have to up your amounts. I use a dried fruit medley from the grocery store that has apple, pear, raisins, peach, and apricot because it's easy. But you can certainly use what ever you prefer.

liriodendron • 11/25/2019 at 03:12am

Curly Tail Brewing • 08/10/2022 at 12:02pm

Curly Tail Brewing • 08/10/2022 at 12:10pm
I keg my beer so I'm curious... How long did you leave the in the fermenter? What is the conditioning time before it's ready to drink? Also, after the boil, do you recirculate prior chilling?

liriodendron • 11/29/2022 at 03:36pm
Because its a heavier beer I leave it at least a month in the fermenter and I think I moved it to a secondary for 2 weeks after that to free up my fermenter. I give a vigorous stir before chilling to get a whirlpool going and get a much trub away from my spigot as I can. Ill let it bottle condition for 6-8wks before drinking. typically i will brew this in late august so its ready for Christmas. Its a stronger beer with strong flavors patience is your friend.

Want no ads? Go Premium and unlock all our brewing tools!