Ingredients for 5 gals:

6 lbs Briess 2-row pale malt
2 lbs Briess organic Munich malt
3/4 lbs Briess organic caramel 60 ^oL malt
3/4 lbs Briess organic Carapils malt
2 Organic Ceylon cinnimon sticks
1 tsp. Organic whole cloves
2 tsp. Organic ground ginger
2 Tbsp. Organic dried orange peel
3/4 oz. German Hallertaur Tradition pellet hops- bittering (24 IBU)
1/2 oz. German Hallertaur Hersbrucker pellet hops-  flavor (8 IBU)
1 oz. German Spalt Select hops-  finishing
Ale Yeast: Wyeast # 1056 American Ale or White Labs #001 California Ale
For bottling: 1 1/4 cups (8 oz.) organic Dry Malt Extract*
Optional ingredients: 1/2 teaspoon Irish Moss

International Bittering Units (IBU’s): 32
Original Gravity (O.G.): 1.050- 1.054
Final Gravity (F.G.): 1.010-1.016
Average alcohol content (% by volume): 5.4%

*If you prefer, you may use 1 cup of organic malt extract, 3/4 cup corn sugar, or kraeusen with 1 quart of unfermented organic beer (see brewing tip: Kraeusening your beer) for bottling.

Instructions for Brewing:

For expanded directions, go to brewing procedures for all grain recipes.

1. Heat 3 3/4 gallons of water to 168 ^oF and add all of the grains in this recipe.
2. After 10 minutes, adjust temperature if needed, and then mash at 150- 152 ^oF for 20- 40 minutes.
3. When starch conversion is complete, raise the temperature to 165- 170 ^oF (optional).
4. Sparge the grains with 3 1/4 gallons of water heated to 170 ^oF.
5. Transfer wort to the brew pot and bring to a boil.
6. Once the wort has reached a rolling boil add 3/4 oz German Hallertaur Tradition hops (bittering), and the cinnimon sticks. Boil for 40 minutes.
7. Add 1/2 oz. German Hallertaur Hersbrucker hops (flavor) and boil for 10 more minutes. If desired, add the Irish Moss flakes.
8. Add the ginger, orange peel, & cloves and boil for 5 more minutes.
9. Add 1 oz. German Spalt Select hops (aroma), boil 5 more minutes, & turn the heat off.
10. Cool the wort to 65- 75 ^oF and transfer the chilled wort into your sanitized primary fermenting vessel.
11. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously to add oxygen.
12. Add the yeast and ferment in a cool dark place for 3-5 days at 60- 70 ^oF in the primary fermenter.
13. If you have a secondary fermenter, transfer the beer to it when fermentation activity has subsided.
14. Ferment for an additional 7- 14 days, or until fermentation is complete.
15. Bottle your beer and store at room temperature for the first few days, then in a cool dark place (50- 60 ^oF) for 1-3 weeks. Your beer is ready to drink when it is clear and nicely carbonated. The flavors of the spices and hops are at their peak in about 4- 6 weeks..