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Mel B(rown) Spiced Ale

Method: Extract
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: My Wife
Calories: 166 calories (Per 16oz)
Carbs: 19 g (Per 16oz)

Created: Saturday October 16th 2021

Original Gravity:

1.050

Final Gravity:

1.015

ABV (standard):

4.6%

IBU (tinseth):

22.4

SRM (morey):

13.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.30 lb	United Kingdom - Maris Otter Liquid Malt Extract (LME)	36	5	40.6%
3.30 lb	United Kingdom - Maris Otter Liquid Malt Extract (LME) - (late boil kettle addition)	36	5	40.6%
6.60 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
10.60 oz	American - Special Roast10.6 oz Special Roast	33	50	8.1%
5 oz	American - Caramel / Crystal 40L5 oz Caramel / Crystal 40L	34	40	3.8%
5 oz	American - Victory5 oz Victory	34	28	3.8%
4 oz	Crisp Malting - Pale Chocolate4 oz Pale Chocolate	32.7	220	3.1%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	5	Boil	60 min	18.69	50%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	5	Aroma	5 min	3.73	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	East Kent Goldings (Pellet)		22.42	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.75 gal	Add half LME before steeping, half at end of boil	Steeping	--	170 °F	30 min
2.5 gal	Top off in fermenter for 5.5 gallons	Top Off	--	--	--

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	0 min.
2 g	Gypsum	Water Agt	Mash	0 min.
0.50 g	Sea salt	Water Agt	Mash	0 min.
1 each	Nutmeg	Spice	Primary	7 days
4 each	Cinnamon stick	Spice	Primary	7 days
3 each	Whole Cloves	Spice	Primary	7 days
4 each	Cardamom pods	Spice	Primary	7 days
2 each	Vanilla Bean	Spice	Primary	7 days

Yeast

Danstar - London ESB Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	70%	Flocculation:	Low
Optimum Temp:	65 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 90 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 9.02 psi Temp: 45 °F CO₂ Level: 2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100

Notes

Spice blend:

2 Vanilla beans (cut in half, beans scraped out)
1 Whole nutmeg (crushed)
4 Cinnamon sticks (broken up)
4 Whole cardomom pods (crushed)
3 Whole cloves

Place in jar covered in bourbon for a week
Add to primary after fermentation subsides
Let sit before kegging, a week or however long seems good if taking samples

Last Updated and Sharing

350

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Brews

Public: Yup, Shared
Last Updated: 2024-10-23 15:33 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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