Spiced Ale Beer Recipe

Category Spiced Beers
Recipe Type Extract

Fermentables
 7 lbs amber liquid extract (Alexanders
2 lbs crystal malt
1 lbs chocolate malt cracked
 
Hops
 2 oz Hallertauer hops
2 oz Saaz hops
 
Other
 4 oz fresh ginger
2 tbsp ground cinnamon
 
Yeast Wyeast American Ale (Sierra Nevada ?) yeast 1 pint starter
Procedure Steep crystal and chocolate malt in hot, but not boiling, water for about 1/2 hour. Strain out grains, sparge with hot water. Add extract, stir until dissolved. Bring to a boil and add all the Hallertauer hops, the ginger and the cinnamon. Boil 1 hour. Chill the wort, transfer to primary, and add Saaz hops. Pitch the yeast. When the fermentation slows, transfer to secondary fermentor. Prime with 3/4 cup corn sugar and bottle when fermentation appears complete.

Spiced Brown Ale

Category Spiced Beers
Recipe Type Extract

Fermentables
 7 lbs dark Munton & Fison malt extract syrup (2 cans)
.5 lbs crystal malt
1 lbs chocolate malt
 
Hops
 1 oz Fuggles pellet hops -- boil
1 oz Fuggles pellet hops -- 15 minutes before end of boil
1 oz willamette pellet hops -- finish
 
Other
 1 nutmeg grated -- 15 minutes before end of boil
1 oz sliced ginger root -- 15 minutes before end
 
Yeast Whitbread ale dry yeast in a 20 oz. starter 
Procedure Grain steeped in a colander in 2 gallons of cold water and brought to boiling: grain removed when boiling began. Some hops and spices allowed to pour into carboy. My notes don't mention fermentation times, so i would guess 1 to 1--1/2 weeks in primary, 2 weeks in secondary as a rough estimate.

Spiced Chili Beer  

Category Spiced Beers
Recipe Type Extract

Fermentables
 5 lbs M&F light dry malt extract (unhopped)
.75 c. corn sugar for priming
 
Hops
 1 oz Cascade pelletized hops (6.2% AA)
 
Other
 6 each Chinese (Szechwan?) chiles
8 each chiles used for dry spicing (6 steamed, 2 unsteamed)
 
Yeast 1 pkg Yeast Lab Whitbread Ale Yeast 
Procedure Removed stems and seed from chiles. Boiled extract and hops in ~3 gallons of water for 1 hour. Steeped chiles from 10 minutes, then discarded them. Started yeast in a small yeast starter. Pitched when wort cooled (I don't have a wort chiller). Bottled approx. 10 days later with priming sugar.
Before bottling I used a wine thief to taste the beer. Since the heat from the chile was low I decided to steam a few chiles and "dry spice" in the bottle. I also made two bottles with unsteamed chiles.

I'm not going to throw the chiles in the brew pot again. Very little spice was contributed from the six chiles I steeped.

I'll not put one chile in each bottle again, either. Fortunately, I limited this to 8 beers. The steamed chiles made the brew overpowering. The unsteamed chiles were worse, with a mild infection that caused those beers to become hazy. The problem is not the heat. The dry spiced bottles are about as hot as Pace hot salsa. It's the chile aroma that makes the beer undrinkable.

My next attempt will utilize dry spicing in the fermenter. I'll try 6 to 8 steamed chiles in a musslin bag. Also, I'll put more hops in the boil (1.5 oz of similar bittering hops). The chiles seem to provide heat and aroma, which leaves flavor wide open to bittering.
 

Spicy Xmas Beer  

Category Spiced Beers
Recipe Type Extract
 
Fermentables
 3.3 lbs Northwestern light malt extract
2 lbs dark malt extract
2 lbs wildflower honey
 
Hops
 2 oz Hertsburger hops (boil)
.5 oz Goldings hops (finish)
 
Other
 2 oz grated ginger (boil)
1 oz grated ginger (finish)
 
Yeast 2 packs Munton & Fison ale yeast
Procedure Start yeast. Boil malt extract, honey, boiling hops and boiling ginger for about 1 hour. Strain. Add finishing hops and ginger. Cool rapidly in tub. Pitch started yeast. Ferment. Prime and bottle.

Spray Centennial Commemorative Ale - Brown Ale - No. 7

Category Brown Ale
Recipe Type Extract

Fermentables
 9.0 lb Light Malt Extract Syrup, Alexanders
1.5 lb Crystal Malt, 20L
0.5 lb Chocolate Malt
0.25 lb Cara-Pils Malt
0.5 lb Flaked Barley
 
Hops
 1.0 oz Eroica 12.6 % Leaf, Bittering, 60 min
1.0 oz Fuggles 4.0 % Leaf, Finish, 15 min
 
Other
 2.0 tsp Burton Water Salts
1.0 cup Priming Dextrose
 Alderwood Artesian Water, preboiled
 
Yeast 1.5 qt Wyeast 1065 American Ale Yeast repitched #6
Procedure Steeped Grains and Flushed with Brewing Water Boiled the Wort for 60 Minutes Added Finish Hops for the Last 15 Minutes of the Boil Cooled In Washbasin of Iced Water, 90 min Strained Wort into Primary, Pitched @60F
6.0 gallons wort in 6.8 gallon carboy with blowoff OG 1.052 FG 1.011 Fermented 6 days Racked to secondary carboy for another 8 days Racked again just before bottling Yield - 18 750 ml bottles, 17 500 ml bottles

This one started fermenting on April 24th, 1995; 100 years to the day from when Joshua Slocum sailed the Spray out of Boston harbor, to start the first single-handed circumnavigation of the world.