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King Wenceslas Ale
Batch 97-3
"Good King Wenceslas looked out
on the feast of Stephen,
when the snow lay round about,
deep and crisp and even."
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When the winds blow cruel this holiday season, try a good King Wenceslas Ale.
Malty with a strong hop bite and spiced with orange, cloves, nutmeg and vanilla.
| Brewer: | David A. Gruber | Email: | atlantic@cyberenet.net | |||||
| Beer: | King Wenceslas Ale | Style: | Seasonal Ale | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 36 IBU | |||||
| OG: | 1.056 | FG: | 1.020 | |||||
| Alcohol: | 4.7% v/v (3.7% w/w) | |||||||
| Grain: | 1 lb. American crystal 20L 1 lb. American chocolate |
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| Steep: | Steep the grains at 155 degF for 30 minutes. Remove at 170. | |||||||
| Boil: | 60 minutes | SG 1.056 | 5 gallons | |||||
| 6 lb. Amber Extract 1 lb. 8 oz. Honey 2 oz. Molasses |
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| At start of boil, add extract, honey, 2 oz. mollases and Cluster hops. Place spices in a hop bag and add to the last 30 minutes of the boil. Spices: 2 whole nutmegs 4 cinnamon sticks 1 vanilla bean, cut lengthwise 1 1/2 tsp. cloves 8 whole allspice 1 oz. ginger Add Willamette hops and Irish Moss to last 15 minutes of boil. If volume lost due to steam, replenish with 1 qt. water. At the end of the boil, add the Fuggles and 3 whole peeled and quartered oranges. Remove from heat and steep for 30 min. before cooling. Strain when racking to primary. |
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| Hops: | 1 oz. Cluster (7.4% AA, 60 min.) 1 oz. Willamette (5.1% AA, 15 min.) 1 oz. Fuggles (aroma) |
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| Yeast: | Wyeast London Ale yeast. | |||||||
| Log: | Fermentation should begin within 24 hours. Primary: 4 - 7 days. Secondary: 10-14 days. |
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| Carbonation: | 3/4 cup priming sugar. | |||||||
Recipe posted 11/15/97.
