Hey Guys and Gals! A spiced ale with orange peel, coriander, ginger and salt, adapted from John Tuck’s 1822 Private Brewer’s Guide.
Ingredients
9 lbs pale ale malt
1 lb amber/biscuit malt
The peel of one bitter (Seville) orange, or three regular oranges
1/4 ounce coriander seed, freshly ground
Ale yeast of your choice
2 tsp powdered ginger
1/4 tsp salt
3/4 cup priming sugar
Directions
1. To make your own amber malt, roast pale malt for 20 minutes at 350F and let it mellow a week or two before brewing.
2. Bring 5 gallons of water to about 170F and add the grains in a grain bag. Let the mash drop to about 153F and rest for 60 minutes. Remove the grains and sparge.
3. Boil the wort. After the boil, add the orange peel and ground coriander.
4. Cool the wort, transfer to the primary, top off with cold water, aerate, and take a gravity reading. At around 72F, pitch the yeast as a 2L starter.
5. Ferment 1 week at the yeast’s suggested temperature, then rack to a secondary. Add the ginger and salt, and 1 oz of dry hops if you like. Leave about a week.
6. Dissolve the priming sugar in two pints of boiling water for 5 minutes, pour it into the bottling bucket and siphon the beer over it. Bottle and cap.
7. Store the bottles at 75F for at least the first week to carbonate.
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