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Cheer Beer
Specialty Beer • Partial Mash • 5 gal
This is our third year brewing a holiday beer.Last year we learned how much orange peel effects the taste of the beer over time.This year we have cut back on the spices.
October 29, 2000 08:59am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 8 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- .5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- .5 lbs
English Wheat Malt
English Wheat Malt
Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
- .2 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .2 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1.5 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 2.5 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 oz
Challenger -5.7 AA% pellets; boiled 60 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 1 oz
Challenger -5.7 AA% pellets; boiled 30 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 1 oz
East Kent Goldings -3.5 AA% pellets; boiled 10 min
East Kent Goldings
Mild, slightly flowery.
- 1 oz
East Kent Goldings -3.5 AA% whole; boiled 5 min
East Kent Goldings
Mild, slightly flowery.
-
Wyeast1028London Ale™
Wyeast1028London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Notes
Dry hopped with one once of Kent Goldings, 1 cinnamon stick and 1 oz. of fresh ginger.
Style (BJCP)
Category: 23 -Specialty Beer
Subcategory: A -Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.075 | 1.026 -1.120 |  |
| Terminal Gravity: | 1.016 | 0.995 -1.035 | |
| Color: | 16.9 SRM | 1 -50 | |
| Alcohol: | 7.8% ABV | 2.5% -14.5% | |
| Bitterness: | 45.5 IBU | 0 -100 | |
Discussion
How much time for ginger?
2002-02-20 12:34pm
How is the ginger incorporated, time wise in the recipe? Its a great recipe, but it needs a little clarification. Thank You!
ginger
2003-03-12 8:55am
"Dry hop with hops, cinnamon and ginger" Add the spices and dry hops into the secondary fermenter.
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