Brasserie Dieu du Ciel!: Route des épices (Spice route) clone
This is a malty rye ale spiced with peppercorns. It features rich chocolate and rye grain flavors, a medium body balance and a peppery finish. If you want the peppercorns to stay in the fermenter, you can bag them with the final hops addition. If you follow that process, the cooled wort with the peppercorns can go right from the kettle into the fermenter.
Brasserie Dieu du Ciel!: Route des épices (Spice route) clone
(5 gallons/19 L, all-grain)
OG = 1.057 FG = 1.018
IBU = 29 SRM = 17 ABV = 5.3%
Ingredients
8.5 lbs. (3.8 kg) English pale ale malt
2 lbs. (0.91 kg) rye malt
12 oz. (0.34 kg) Cararye® malt (65 °L)
6 oz. (170 g) melanoidin malt
8 oz. (0.23 kg) pale chocolate malt (220 °L)
2.5 AAU Goldings hops (60 min.) (0.5 oz./14 g at 5% alpha acids)
6.3 AAU Bramling Cross hops (30 min) (1 oz./28 g at 6.3% alpha acids)
1 tsp. green peppercorns (0 min.)
1 tsp. black peppercorns (0 min.)
Wyeast 1318 (London Ale III) or Lallemand Windsor Ale yeast
2⁄3 cup (133 g) dextrose (if priming)
Step by Step
Mash the grains at 156 °F (69 °C) for a rich, fuller-bodied ale. Hold at this temperature for 60 minutes. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect 6 gallons (23 L) of wort in the kettle and boil for 60 minutes, adding ingredients as indicated. Allow the beer to sit for 5 minutes after flameout. Chill the wort to 68 °F (20 °C) and aerate it well. Pitch the yeast and ferment at that temperature. After primary fermentation, let the beer condition for one to two weeks before you bottle or keg. Carbonate to 2–2.5 volumes of CO2.
Extract with grains option:
Substitute the pale ale malt and rye malt in the all-grain recipe with 6.6 lbs. (3 kg) golden liquid malt extract and 1 lb. (0.45 kg) rye malt. Heat 5.5 gallons (21 L) water to a boil and add the malt extract. Boil for 60 minutes. Follow the remaining portion of the all-grain recipe.
