Tuesday, November 22, 2016

Samuel Adams: Old Fezziwig Ale Clone

6.5lb Dark Malt Extract 
2.0lb Dry Dark Malt Extract (DME) 
3lb Clover Honey 

.5lb Chocolate Malt 
.5lb Crystal Malt (80-L) 
.5lb Black Patent Malt 

2oz Northern Brewer Hops (Bittering) 
1oz Cascade Hops (Aroma) 
1oz Ginger, Grated 

3 Oranges, Peeled and Quartered 
3 Cinnamon Sticks 
2 Whole Nutmegs 
6 Whole Cloves 
1/4 Teaspoon Irish Moss
1 Vial White Labs Irish Ale Yeast (WLP004) 
Here are the instructions:

Place the crushed Crystal Malt, Chocolate Malt, and Black Patent Malt in the water and steep at 70°C for 30 minutes. Remove the spent grains then add the Dry Dark malt Extract, Honey and Northern Brewer Hops, and boil for ½ hour. Add the Cascade Hops and Irish Moss during the last 5 minutes of the boil. Turn off heat and add the oranges and spices. Allow to steep for 30 minutes, then strain. Cool the work and pitch the yeast. Allow to primary ferment for 10 to 14 days and then transfer to secondary fermenter. Ferment for an aditional 7 to 10 days then bottle. Age in the bottle for at least 10 days before drinking.

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