In all honesty, these are more bitter than I usally care for, but it seems to work. They have a slightly minty flavor to them, and if you close your eyes and really use your imagination, there is a hint of rootbeer somewhere in there.
These are best enjoyed while curled up in a blanket in front of the fireplace.
8.01% ABV How is this calculated?
(All ingredients are organic except for Irish Moss and Yeast)
6 lbs pale liquid malt extract
2 lbs Gambrinus pale ale malt
.75 lbs Gambrinus Munich malt
.75 lbs Briess caramel malt (20°L)
.5 lbs Briess caramel malt (60°L)
.25 lbs Briess extra special malt
1 lb cane sugar
.5 oz German Perle hop pellets (15 IBU)
1 oz Kent Goldings whole hops (13 IBU)
.5 oz German Spalt Select hop pellets (aroma)
6 g Coopers dry ale yeast
.5 tsp Irish Moss
.75 cup cane sugar (for priming)
Place grains in a mesh grain bag and steep in 2 gallons of water for 1 hour
Sparge the grains with enough water to fill the brew kettle to 5 gallons
Bring kettle to a boil, and remove from heat
Disolve liquid malt extract and 1 lb cane sugar. Return kettle to a boil
Add German Perle hops and boil for 40 minutes
Add Kent Goldings hops and Irish Moss. Boil for 15 additional minutes
Add German Spalt hops and boil for 5 more minutes
Remove kettle from heat and immerse in ice-water bath.
Cool wort to about 70 degrees and transfer to primary fermenter
Add yeast and allow to ferment for 1 week
Transfer to secondary fermenter for 3 additional weeks
Disolve .75 cup cane sugar in 2 cups of boiling water
Siphon beer from secondary to bottling bucket
Bottle and store for 2 weeks before chilling
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