‘Merry Christmas ya filthy animal’ … Spiced Winter Beer

Although this one isn’t quite ready yet, I tasted the wort and if I do say so myself it was amazing! It has a nice after taste of cinnamon with a small aroma of cloves and a little bite from some ginger.  So I thought I would throw it out there! However if you’re not a fan of mulled wine then this one definitely isn’t for you, as it has a distinctive mulled flavour.

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Ingredients and Method – Makes 5 Gallons/23 litres

4 kg Maris Otter
700 g Crystal malt
40 g Chocolate malt

Mash for 60 minutes at 68 degrees

Sparge at approx 78 degrees.  I used the Inkbird to control the temperature which saved a lot of time and hassle!

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The Inkbird ITC-308 Plug N Play

Boil for 60 minutes.

Hop Additions

35 g Challenger – 60 minutes
10 g East Kent Goldings – 15 minutes
10 g Challenger – 15 minutes
15 g East Kent Goldings – 0 minutes
10 g Challenger – 0 minutes

Spice Additions

1½ tsp Cinnamon
1 tsp Nutmeg
½ tsp Ginger
½ tsp Cloves

Safale s-04 yeast

Add 1 tsp of Irish Moss at 15 minutes.

Add all spice additions during the boil at 10 minutes from the end.

Ferment for approximately 7 days or when your hydrometer reading is stable over 48 hours. Ideal fermenting temperature is 20 degrees, any where between 20 and 25 degrees will be fine though.

Start gravity reading: 1.044
Final gravity reading: 1.016

Leave to mature for at least 6 weeks.

 

 

 

 

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