Ross Mitchell’s Spiced Ale

Ross Mitchell’s (Australian Capital Territory) Spiced Ale

Score: 39/50
(8 gallons/30 L, all-grain)
OG = 1.064  FG = 1.015
IBU = 32  SRM = 15  ABV = 6.3%

Ingredients
7 lb. 0.6 oz. (3.2 kg) Baird’s Maris Otter Pale Ale
7 lb. 0.6 oz. (3.2 kg) Powell’s Ale malt (Australian)
1 lb. 12 oz. (0.8 kg) Barrett Burston Galaxy (ale) malt (Australian)
14 oz. (0.4 kg) Weyermann wheat malt
1 lb. 1.6 oz. (0.5 kg) Weyermann melanoidin malt
14.1 oz. (0.4 kg) Weyermann Carapils malt
5.6 oz. (0.16 kg) Thomas Fawcett chocolate malt
1.5 oz. (42 g) Northern Brewer pellets (6.2% alpha acids) for 90 minutes
0.5 oz. (15 g) Northern Brewer pellets (6.2% alpha acids) for 15 minutes
20 mm vanilla bean (15 min.)
½ tsp freshly ground nutmeg (15 min.)
½ tsp freshly ground star anise (15 min.)
25 g freshly grated ginger (15 min.)
20 mm vanilla bean (1 min.)
½ tsp freshly ground star anise (1 min.)
Fermentis Safale US-05 dried yeast

Step by Step
Mash in with 6 gallons (23 L) water at 126 °F (52 °C) for 20 minutes, then 153 °F (67 °C) for 60 minutes. Boil for 90 minutes, adding hops and spices at indicated times. Ferment at 64 °F (18 °C) for 7 days, condition at 40 °F (4 °C) for 2 weeks. Bottle with kräusen wort, warm conditioned 2 weeks then store at 40 °F (4 °C). Age at judging: 5 months.