Spiced Winter Beer This is a blog of happenings in my family, with my kids, and with the politics of the world. If you don't get satire you should probably stop reading right now. I tend to ramble on, and on, and on...

This is another recipe I came up with de novo, the goal being to make a strong, spicy beer to drink by the fire on a cold, wintery night.

Ingredients:
Water
1 lb Munton's 55% Wheat/45% Barley (~9 EBC)
1 lb LD Carlson Briess Dried Malt Extract (Traditional Dark)
3 lb Munton's 100% Malt Extract Plain Amber (~20 EBC)
2 lb Harris Teeter Organic Demerara Suger
5 oz priming sugar
1 oz Mt. Hood Hop Pellets (α-acid 6.1%, β-acid 7.1%)
1 oz New Zealand Pacific Hallertau (α-acid 4.5%)
1 oz Coriander Seeds (Coriander sativum)
0.5 oz Anise Seed
0.1 oz Ground Cloves
Safale US-05 Dry Ale Yeast

Instructions: Bring about 3 gallons of water to a boil in a large pot. Add yeast food: - 1 lb Munton's 55% Wheat/45% Barley (~9 EBC) - 1 lb LD Carlson Briess Dried Malt Extract (Traditional Dark) - 3 lb Munton's 100% Malt Extract Plain Amber (~20 EBC) - 2 lb Harris Teeter Organic Demerara Suger Stir and bring wort back to a boil. Now to add the hops! First add the flavoring hops: - 1 oz Mt. Hood Hop Pellets (α-acid 6.1%, β-acid 7.1%) Boil 45 minutes. Next add the aroma hops: - 1 oz New Zealand Pacific Hallertau (α-acid 4.5%) Boil 5 minutes. Add spices: - 1 oz Coriander Seeds (Coriander sativum) - 0.5 oz Anise Seed - 0.1 oz Ground Cloves Boil 5 minutes more before terminating boil. Mix wort with pre-boiled, chilled water in the fermentation container to bring the level up to 5 gallons. Cool in ice bath. Pitch yeast (Safale US-05 Dry Ale Yeast) when temperature cools to around 75°F. Bottle with 5 oz priming sugar when fermentation bubbling stops in 1-2 weeks.