hot damn that does sound good... (posted for posterity)
Winter Solstice Red Ale
The blend of vanilla and cardamom with the fairly high hoppiness gives this brew a crisp, full-bodied spiciness like a good Christmas cookie.
Ingredients:
1/4 lb. 50� Lovibond crystal malt 1/8 lb. roasted barley 1/8 lb. malted wheat 4 lbs. amber unhopped malt extract 2 lbs. amber unhopped dry malt extract (DME) Northern Brewer hop pellets (8 alpha acid units) Willamette hop pellets (4 alpha acid units) 10-14 grams fruity ale yeast (or a liquid culture such as Wyeast 1084 Irish Ale yeast) 1 vanilla bean 12 whole cardamom seeds 4 oz. cheap vodka or pure grain alcohol
Step-by-Step:
Two weeks before brewing, chop vanilla bean into several pieces and coarsely grind the cardamom seeds, then put them in a jar with the vodka. Soak in a dark place until ready to use.
Steep the grains in two gallons of water as it begins to heat up. Remove them at 170-176 degrees F. Add extracts (put aside 1 cup of the dry malt extract for priming), boil a total of 45 minutes. Add the Northern Brewers at onset of boil, the Willamette 15 minutes later. Proceed with your normal fermentation. At bottling time, prime with the cup of DME you set aside and add in the potion you made a few weeks earlier (straining out the chunks, of course). Age three to four weeks.
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branchandroot
no subject
Date: 2004-09-20 10:03 am (UTC)(posted for posterity)
Winter Solstice Red Ale
The blend of vanilla and cardamom with the fairly high hoppiness gives this brew a crisp,
full-bodied spiciness like a good Christmas cookie.
Ingredients:
1/4 lb. 50� Lovibond crystal malt
1/8 lb. roasted barley
1/8 lb. malted wheat
4 lbs. amber unhopped malt extract
2 lbs. amber unhopped dry malt extract (DME)
Northern Brewer hop pellets (8 alpha acid
units)
Willamette hop pellets (4 alpha acid units)
10-14 grams fruity ale yeast (or a liquid
culture such as Wyeast 1084 Irish Ale
yeast)
1 vanilla bean
12 whole cardamom seeds
4 oz. cheap vodka or pure grain alcohol
Step-by-Step:
Two weeks before brewing, chop vanilla bean into several pieces and coarsely grind the
cardamom seeds, then put them in a jar with the vodka. Soak in a dark place until ready to use.
Steep the grains in two gallons of water as it begins to heat up. Remove them at 170-176
degrees F. Add extracts (put aside 1 cup of the dry malt extract for priming), boil a total of 45
minutes. Add the Northern Brewers at onset of boil, the Willamette 15 minutes later. Proceed
with your normal fermentation. At bottling time, prime with the cup of DME you set aside and
add in the potion you made a few weeks earlier (straining out the chunks, of course). Age three
to four weeks.