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Home » Recipes » 2005 DKM - Best of Show Runnerup- Todd Peterson's What's-in-an-Ale Wassail
2005 DKM - Best of Show Runnerup- Todd Peterson's What's-in-an-Ale Wassail
Style:    24.2 - Specialty - Herb/Spice
Brewed by:    Todd Peterson
Batch Size:    10.5 Gallons
Boil Time:    60 Minutes
Est. OG:    1.064
Actual OG:    1.064
Est. IBU:    19.0 IBUs
Est. Color:    19.9 SRM
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Domestic 2 Row 21.25 lbs 74.0%
Munich Malt 2.5 lbs 9%
Aromatic Malt 1.25 lbs 4.5%
Carastan Malt 1.25 lbs 4.5%
Roasted Wheat Malt 0.50 lbs 2.0%
Honey 2.0 lbs
Cara-Wheat Malt Weyermann 0.25 lbs 2.0%
Chocolate Malt Scottish 0.25 lbs 2.0%
Hops
Name Form Alpha Amount Time
Fuggle Pellet 5.5% 2.0 oz 60
Fuggle Pellet 5.5% 0.53 oz 0
Yeast
Man. Code Name Type Amount (Starter)
Wyeast 3787 Trappist High Gravity Ale 0.5G Starter
Mash Schedule
Step Rest Temp Rest Time Heat Water
Mash In 140 F 40 minutes Infusion
Sac Rest 155 F 40 minutes
Extras
0.25 oz Fresh Ginger Root (grated) - 5 minutes in boil
1 Vanilla Bean (Chopped) - 5 minutes in boil
5 Mexican Cinnamon Stick (Split) - 5 minutes in boil
0.50 oz Bitter Orange Peel (Ground) - 0 minutes
0.20 oz Grains of Paradise (Ground) - 0 minutes
14.0 gms Juniper Berries (Ground) - 0 minutes
14.0 gms Star Anise (Ground) - 0 minutes
3.5 gms Whole Cloves (Ground) - 0 minutes
12.5 gms Whole Nutmeg (Ground) - 0 minutes
Notes
Many times when a brewer decides to open up his spice rack and really throw the works at his brew the result is less than palatable and the beer sits as an overpowering mess. Despite all of the spices that live in Todd's Wassail recipe, the beer works smoothly together with flavors harmonizing on the palate to bring you a spicy winter treat.
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