Herb and Spice

Recipe Menu


Ginger Beer

Back to menu Source: (BROWN%MSUKBS.BITNET@CUNYVM.CUNY.EDU) Digest: Issue #221, 8/5/89 Ingredients:
Procedure: Boil malt, ginger, and Northern Brewer hops in five gallons of water for 60 minutes. Remove from heat and add Brambling hops. Allow to steep 10 minutes. Force cool, and pitch yeast. Comments: This batch turned out pretty good. It's a light amber color, with a light sweetness. The ginger comes through nicely. Light and thirst- quenching for the summer months. 147

Spicy Xmas Beer

Back to menu Source: John Bates (bates%palmen.Colorado.EDU) Digest: Issue #518, 10/16/90 Ingredients:
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. Comments: This was based on a ginger beer recipe from Papazian's book. It was tasty after just one week in the bottle. This is a light beer with a nice ginger aroma and flavor. Specifics: Original Gravity: 1.049 Final Gravity: 1.014 Primary Ferment: 2 weeks 148

Ginger Beer

Back to menu Source: Jay Hersh (jhersh@yy.cicg.rpi.edu) Digest: 11/18/88 Ingredients:
Comments: This will produce a light beer with a fairly strong ginger character. 149

Garlic Beer

Back to menu Source: A.E. Mossberg (aem@mthvax.cs.miami.edu) Digest: Issue #334, 12/29/89 Ingredients:
Procedure: Bring 2 gallons of water to boil. Add dextrose, malt extract and garlic. Boil about 16 minutes or so. Remove from heat. You can either make super-garlic beer or regular-garlic beer. For regular garlic beer, strain out garlic. Add wort to fermenter with enough water to make 5 gallons. Pitch yeast. If making super garlic beer, rack to secondary after a few days, straining out garlic when racking. 150

Spruce Beer

Back to menu Source: Louis Clark (hplabs!mage!lou) Digest: Issue #453, 7/4/90 Ingredients:
Procedure: Boil malt and boiling hops for 1 hour. In last 10 minutes add the 1 ounce of Cascade finishing hops and the Irish moss. In the last 2 minutes add the spruce essence. Chill and pitch yeast. Comments: My tasting notes on this say that at 2-1/2 months after bottling it was "fair." This tells me that it was unremarkable. My recollection is that it was drinkable but unexciting. Perhaps the dark extract overwhelmed the spruce and more spruce essence should have been used. Where the bottle says "Sufficient for 8 gallons of spruce beer" they may mean for a somewhat lighter beer. Specifics: Original Gravity: 1.040 Final Gravity: 1.018 151

Holiday Ale

Back to menu Source: Doug Roberts (dzzr@lanl.gov) Digest: Issue #317, 12/6/89 Ingredients:
Procedure: Mash grains. Add dextrin (I was out of Cara-pils), 1/2 cup molasses, spices, boiling hops, and orange peel. Boil 1 hour. Add finishing hops in last few minutes. Strain into fermenter. Cool and pitch yeast. Comments: During the boil the spices combined with orange peel and malt made the house smell really good---kind of like a beer fruit cake. After smelling and tasting the wort, I think I've identified one of the secret ingre- dients in Anchor's Christmas Ale: cardamom. I'm guessing they use 1/4- 1/2 teaspoon per five gallons. Specifics: Original Gravity: 1.045 152

Honey Ginger Beer

Back to menu Source: Oliver Grillmeyer (topramen@ernie.Berkeley.EDU) Digest: Issue #101, 3/15/89 Ingredients:
Procedure: Use two brew kettles. In the first, add 4 gallons water, honey, and ginger. Maintain at 180 degrees for 45 minutes. While first pot is heat- ing, add malt extract to 3 gallons water in the second pot. Bring to boil. Add 1 ounce of Brewers Gold to boil for 45 minutes. Add 1/2 ounce of Northern Brewer at 30 minutes. When second pot is removed from heat, add 1/2 ounce of Saaz hops and steep. Combine pots, cool, and pitch. I also brewed a second batch with the same procedure, except that I used 8 pounds of honey instead of 4, 1/2 ounce of Northern Brewer hops replac- ed the 1 ounce of Brewers Gold, and 1/2 ounce of Galena replaced the 1/2 ounce of Northern Brewer. Comments: Six ounces of ginger seems about right to give a nice balanced flavor. The ginger was grated in food processor, but it had to struggle as the ginger tends to break up into strands that get stuck in the blades. (I did not peel the ginger). This beer had an amber color and all flavors were readily apparent---hops, malt, ginger, and light honey. The color was a medium amber shade. Specifics: Original Gravity: 1.051 153

Ginger Beer

Back to menu Source: Jackie Brown (brown@MSUKBS.BITNET) Digest: Issue #618, 6/3/91 Ingredients:
Procedure: Add crushed grains to 2 gallons cold water. When mixture begins to boil, remove grains. Boil 1 hour with malt extracts, ginger and Cascade hops. Turn off heat, add Fuggles and steep five minutes. Strain into primary, add water to bring to 5 gallons and ferment 3 days. Rack to secondary. Prime and bottle. Comments: My long-term taste bud memory says this was brown, bitter, and slightly sweet with a great ginger flavor and tingle at the back of the throat as it went down. It was overcarbonated (7/8 cup of priming sugar is too much!) I wish I could tell you how much ginger I used, but I remember I wished it were more. Go for it! I've found nothing better to drink with Chinese food. Specifics: Primary Ferment: 3 days 154

North East Holiday Beer

Back to menu Source: Jim Conroy (AS2JXC%BINGVMA.BITNET) Digest: Issue #325, 12/18/89 Ingredients:
Procedure: Steep crystal malt until boil is reached. Strain out grain and add extract and boiling hops. Boil 60 minutes. Add Saaz hops, ginger and cinnamon in last 15 minutes of boil. Cool, top off fermenter and pitch yeast. Comments: This batch had a furious fermentation and blew the blow tube off the fermenter, losing about 1-1/2 quarts in the bargain. 155

Maple Syrup Stout

Back to menu Source: Jim Kipps, reposted by Robert Nielsen (robertn%fml@sc.intel.com) Digest: Issue #320, 12/11/89 Ingredients:
Procedure: Add six ounces of the maple syrup during the boil and the other 6 in the last couple minutes of the boil (much like a finishing hops). Total boil time was 1 hour. Comments: This is a very good beer. I don't typically drink stouts, but I really like this one. I absolutely don't like Guinness, but I do like Young's Oatmeal Stout and Rubicon Stout. I think the maple stout is better than any of these. It is very smooth going down, and has sweet but mellow maple flavored aftertaste. Thanks to Jim Kipps for posting this recipe. 156

Sparky's After-Burner Brew

Back to menu Source: Marc Light (light@cs.rochester.edu) Digest: Issue #483, 8/28/90 Ingredients:
Procedure: Chop up Jalapeno peppers and boil them with the wort for 30 minutes or so. Strain them out when pouring wort into primary. Rack to secondary about 4 hours after pitching yeast. Note: When handling jalapenos, be sure to wash hands thoroughly or wear rubber gloves. You'll find out why if you are a contact lens wearer. (I discovered this the hard way---making pickles, not beer.) --- Ed. Comments: The beer is amber, clear, has enough hops for me, and has a great spicy (bordering on hot) aftertaste. Specifics: Original Gravity: 1.020 Final Gravity: 1.002 Primary Ferment: 4 hours Secondary Ferment: 8 days 157

Bengal Butt Kicker

Back to menu Source: Chad Epifanio (chad@mpl.ucsd.edu) Digest: Issue #816, 2/4/92 Ingredients:
Procedure: Upwards infusion mash, low-temp conversion. Used water with high carbonate hardness. Comments: So far, the young beer tastes great with an unusual taste that is diffi- cult to describe. I hadn't seen mention of using fennel before, so I thought I'd mention it. The beer has a dark orange color. Specifics: Original Gravity: 1.070 IBU: 35--40 158

Garlic Beer

Back to menu Source: Louis Clark (hplabs!mage!lou) Digest: Issue #580, 2/13/91 Ingredients:
Procedure: Steep crystal malt and roasted barley for 30 minutes in two gallons of water. Strain out and discard spent grains. Add malt syrup and bring to a boil. Add Perle hops and garlic and boil for 1 hour. Toss in Willamette hops in the last two minutes. Pitch yeast when cool. Comments: Next time I make this I'll probably use more crystal and more hops. 159

Legendary Mike Brown's Spruce Ale

Back to menu Source: Mike Ligas (LIGAS@SSCvax.CIS.McMaster.CA) Digest: Issue #733, 9/27/91 Ingredients (for 6 gallons):
Procedure: Place Crystal and chocolate malts in 1 gallon cold water and raise temp- erature to 158 degrees and immediately strain into the brew kettle and sparge with 2 cups of 158 degree water. Add malt extracts and water to bring volume to 6 gallons. Add boiling sprigs when boil begins and boil for 60 minutes. Add finishing sprigs and boil for 3 minutes. Chill via wort chiller. Pitch yeast at 68 degrees. Single stage ferment in glass for 14 days then bottle using 1 cup corn sugar to prime. Comments: I didn't like this beer at first because I felt that a spruce essence was lacking in the flavour. However, two months in the bottle cured that problem and the beer was exquisite and "sprucey" and improved with further aging. Specifics: Original Gravity: 1.046 Primary Ferment: 14 days 160

Xmas Ale

Back to menu Source: Phoebe Couch (ithaca!amber!phoebe@uunet.UU.NET) Digest: Issue #750, 10/29/91 Ingredients (for 4 gallons):
Procedure: Add all the grain and malt into the water and boil. After it starts to boil, add Northern brewer and spices. After about 45 minutes, turn off heat, add the Cascade. After 20 minutes, filter into carboy. Pitch yeast when cool. Clarify and bottle in a week. Comments: I had a party and everyone liked this brew (1 month aging.) It has a medium head, a pleasant hint of spices (not strong but very noticeable) and smooth taste. Specifics: Primary Ferment: 1 week 161

Xmas Ale

Back to menu Source: larryba@microsoft.com Digest: Issue #734, 9/30/91 Ingredients:
Procedure: Use Papazian's Step mash technique: 30 minutes at 130 degrees. 30 min- utes at 155 degrees. Sparge with 175 degree sparge water. Collect about 6 gallons. Boil wort for one hour. Add 1/2 ounce. of Williamatte at 15 minutes. At 30 minutes add: 1/2 ounce Williamette, ginger, orange zest, cloves, allspice, and cinnamon. Cool. Pitch yeast. Comments: I kept the hop rates pretty low given that the spicing would be best with a sweeter flavor. Specifics: Original Gravity: 1.068 Final Gravity: 1.017 Primary Ferment: 36 hours at 74 degrees Secondary Ferment: 4 days at 67 degrees 162

Indian Summer Gingered Ale

Back to menu Source: Jerry Gaiser (jerry@jaizer.intel.com) Digest: rec.crafts.brewing, 10/25/91 Ingredients:
Procedure: Crush crystal malt, add to 2 gallons water and bring to about 170 degrees. Remove grains, add dry extract, 3 ounces ginger, boiling hops and boil for 1 hour. During last ten minutes add finishing ginger and hops. Chill. Pitch yeast. Comments: Wonderful color and smells delicious. Should be in the bottle next week- end and I'll report on how it turns out. 163

Bob's Coriander Ale

Back to menu Source: Bob Murphy (heisch@zen.radiology.arizona.edu) Digest: Issue #753, 11/1/91 Ingredients:
Procedure: Steep crystal malt at 160 degrees for 1 hour. Sparge grain and add extract. Bring to a boil and add Cascade hops. (boil for 60 minutes.) Add 1 ounce coriander at 30 minutes and the final ounce for the last 10 minutes. Strain off the hops and coriander seed when transfering to the primary. Leave in the primary for 5 days, and in the secondary for around 10 days. Comments: Each batch has been a bit different, but good. The coriander isn't real strong, but is noticable. Some people have a hard time identifying it. For some reason they all seem to lack much head, maybe the oils in the coriander? Lack of head is not a problem any of my other beers have. Overall a nice slightly spicy light beer. Probably good for lawn mowing if I had a lawn. Good right away but seems to get better after 3 to 4 weeks in the bottle. The flavors blend together a bit more with age. Specifics: Original Gravity: 1.040 Final Gravity: 1.012 Primary Ferment: 5 days Secondary Ferment: 10 days 164

Gak & Laurel's Garlic Beer

Back to menu Source: Richard Stueven (richard.stueven@corp.sun.com), Issue #757, 11/7/91 Ingredients:
Procedure: The procedure is the same as for any simple extract beer. Chop up the garlic and throw it into the boil for the full 60 minutes. If you don't want quite so much garlic flavor, strain the garlic bits out before racking (we didn't). Add 2 ounces of Cascade hops at begining of boil and again in the last ten minutes. Cool. Pitch yeast. 165

Phil Fleming's Christmas Ale

Back to menu Source: homer@drutx.att.com Digest: Issue #747, 10/24/91 Ingredients:
Procedure: Christmas beer:aleSimmer spices and honey (45 minutes). Boil malt and hops (50 minutes). Add finishing hops and boil (5 minutes). Cool, strain and pitch yeast. [Note: It's not made clear, but the honey/spice mix is added to the wort just before cooling, they're not boiled together.] Comments: Note: This recipe appeared Vol.2, #10 of The Wort Alert, the Hop Barley & the Alers newsletter from Nov. 1990, entitled "Anne's Choice Christmas Ale", and also appeard in a Zymurgy special issue. There was a lot of discussion relating to the additional 3 pounds of malt extract. The final word is that this is the correct recipe. Specifics: Original Gravity: 1.069 Final Gravity: 1.030 Primary Ferment: 14 days at 61 degrees 166

Zulu's X-mas Lager

Back to menu Source: Mike Zulauf (zulauf@orbit.Colorado.EDU) Digest: Issue #743, 10/18/91 Ingredients:
Procedure: Steep crystal malt in brew pot. Remove grains before boil. Add extracts and honey and bring to a boil. Add 2 ounces Cascade at beginning of boil. Add ginger, nutmeg, cinnamon, orange peel, and Irish moss in last 10 minutes. Add 1 ounce of Cascade hops two minutes later. Add 1/2 ounce Cascade in last 5 minutes and the last 1/2 ounce in the last 2 minutes. Comments: This recipe makes a golden, rather than dark, Christmas beer. With the proportions of hops and spices used, you get a complex mix of aromas, with none of them being too dominant. Other than being a lager and using various temperatures, this is a very easy brew to make. If anyone else tries it out, I'd be curious to hear the results. Specifics: Original Gravity: 1.071 Final Gravity: 1.018 Primary Ferment: 12 days at 50 degrees Secondary Ferment: 30 days at 40 degrees Lager: 30 days at 30 degrees 167

Spiced Ale

Back to menu Source: Ken Weiss (krweiss@ucdavis.edu) Digest: Issue #743, 10/18/91 Ingredients:
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. Comments: Really nice balance of flavors. The dry-hopped Saaz blended with the ginger and cinnamon aroma really well, and the ginger flavor is perfect. The cinnamon didn't contribute much flavor, and seems to have led to a muddier beer than I usually get. Probably would have been better to use stick cinnamon instead of ground... The color is much lighter than I would have expected. 168

Old-Time Jaspers Gingered Ale

Back to menu Source: Peter Glen Berger (pb1p+@andrew.cmu.edu) Digest: Issue #765, 11/21/91 Ingredients:
Procedure: Add cracked crystal malt. Remove as water comes to a boil. Add all fer- mentable sugars. Add 1 ounce of Hallertau. Add half (3 ounces I think) of the ginger and half of the orange peel. Add spices. Boil for 60 minutes. In the last ten minutes of the boil, add the remaining ginger, orange peel, and Irish moss. Cool. Pitch yeast. Comments: This brew is just barely sweet, at the threshold of perception. A strong, heavy body follows, the ginger and orange blending together and taking you through from the middrink to the aftertaste. The finish is incredibly long, both the high alcohol content and the ginger-orange aftertaste lingering for a full 8 or 9 seconds after swallowing. Note: In retrospect, this could have used a stronger bittering hop; after aging the ginger asserted itself more and drowned out what hops there were. It was still great, though. Specifics: Original Gravity: 1.071 Final Gravity: 1.019 Primary Ferment: 6 days Secondary Ferment: 6 days Aged: 1 month 169

Debbe's Garlic Beer

Back to menu Source: Douglas DeMers (dougd@uts.amdahl.com) Digest: rec.crafts.brewing, 10/4/91 Ingredients:
Procedure: Separate and peel the cloves from four entire bulbs of garlic and lightly score the surface of the garlic cloves to increase surface area during the boil. Add the extract, half of the garlic, and 1/2 ounce of hops. Total boil of 60 minutes The other half of the garlic goes in for the last 15 minutes along with the final 1/2 ounce of hops. After the boil, chill the wort and strain the cooled wort into a 6-1/2 gallon primary. After three days of vigorous ferment in 6 1/2 gallon primary (w/blowoff tube) I racked it to a 5 gallon secondary. Comments: The wort tasted very sweet and definitely *GARLIC*! Lethal stuff! I mean it was stomp-on-your-tongue rip-the-back-of-your-head-off _GARLIC_. Three weeks later my tongue still remembered the assault and was braced for a similar attack, but the attack was not forthcoming. There is absolutely no pronounced garlic taste! There is only a hint of something reminiscent of garlic. I purposely made the brew a little light on the hops, so the hops don't shine through either. To me, it is a fairly well-balanced, heavy beer and everyone who has tried it has really liked it. Next time, I think I'll leave the garlic cloves in the primary to see if I can get a more pronounced garlic taste in the final product. Specifics: Original Gravity: 1.060 Final Gravity: 1.018 Primary Ferment: 3 days Secondary Ferment: 2 weeks 170

Spruce Juice

Back to menu Source: James P. Buchman (jpb@tesuji.dco.dec.com) Digest: Issue #598, 3/18/91 Ingredients:
Procedure: Bring extract and 1 1/2 gallons of water to boil. Add Cascade hops and boil for a total of 45 minutes. Rinse spruce cuttings, then tosse into the wort for the final twelve minutes of the boil. Cool. Pitch yeast. Comments: I tasted the sample which I took to measure the SG. The pine taste and smell were definitely present but not excessive; they added extra sharp- ness to the brew on top of the hops. Hard to say more from a flat, sweet, yeasty sample only halfway fermented. 171

Honey Basil Ale

Back to menu Source: Bryan Gros (bgros@sensitivity.berkeley.edu) Digest: Issue #825, 2/17/92 Ingredients:
Procedure: I did my partial mash, then boiled the wort with the honey and DME and the Mt Hood for 70 min. I then turned the heat off, added the Cascade and Basil, and covered and let sit for 30 min. Comments: The basil I added may be a lot; it was about 1/3-1/2 of the "bunch" I bought at the grocery store. I talked to the brewmaster at the pub where I had the original Honey Basil and he said they used four "bunches" in 800 gallons. So we'll see. Now it is fermenting, and is a pretty murky brown color. I didn't think that much 40L Crystal would make it this dark; much darker than I wanted. We'll see what happens when it is done---looks like I'll need to add the gelatin this time (I've had good luck with this in the past). I'll let you know what it tastes like. And I hope the hops are light enough to let the basil and honey through. I think I have a pretty heavy hand with hops usually. 172