Batch #58: Spiced Ale

A little last-minute brew. I had never used any spice other than coriander in a beer before, so I thought I'd give it a shot with mustard and black pepper. Hey, it works for summer sausage, which is good with beer, why not skip the sausage? :-)

I chose 0.3 oz. of each mostly as a guess. I didn't want the spices to be overpowering, but didn't want them to disappear either. I added more mustard seed toward the end of the boil after noticing that mustard has a very mild aroma compared to black pepper, so it could use a little help.

Hopefully, it becomes a good aperitif, or a good complement to meat dishes.

Recipe

Grain Bill

14 lbs. Durst Pilsner
6 oz. Dark Candi Sugar
10 oz. Plain-old Sugar.

Hops

2 oz. Saaz (3.4% AA) @ 60 minutes
0.3 oz. Mustard seed @ 30 minutes
0.3 oz. Black peppercorns @ 30 minutes
0.15 oz. Mustard seed @ 5 minutes

Yeast

2 packs Safbrew T-58

Mash

Single infusion, about 90 minutes at 155F

Vitals

OG: 19 Brix (1.078)
FG:
Calculated IBUs:
Carbonation:

Timeline

Brew day: September 16, 2005

1:20 pm: Start heating water
2:10 pm: Mash in at 158F, 3.5 gallons 175F water.
2:15 pm: Cooled by stirring, 155F.
3:38 pm: Add 1.5 gallons 190F water.
3:53 pm: Begin first runoff (takes 2 minutes).
4:00 pm: Underlet another 3.25 gallons of water, stir.
4:15 pm: Take second runnings.
4:18 pm: Everything on to boil.
4:30 pm: Almost boiled over from hot-break, add hops.
5:00 pm: Add spices.
5:25 pm: Add more mustard seed.
5:30 pm: Flame-out, therminate.
5:37 pm: Done, collected 4.5 gallons.
5:47 pm: Pitched yeast.

Fermented at room temperature (low-mid 70s), only a few hours lag time. Refractometer sample did not taste very spicy at all, but fermenter has powerful smell...

Kegged 10/7. Tastes much spicier now :-)

Tasting notes

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