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Budweiser American Ale


HOMEBREWING
RAY'S FAVORITE RECIPES
From Brewing Editor Ray Daniels

Old Ogden's Strong Spiced Ale

This beer is something I literally threw together one afternoon just to have at an upcoming party. Fortunately, the result was quite nice and so it became one of my favorites. The beer is named for Chicago's first mayor who was also a major investor in one of the city's leading breweries.

O.G. 1.074
F.G. 1.028

Ingredients

1.5 lbs Pale Ale Malt
2 lb Crystal malt - 60 deg L, English

4 lb Alexander's Sun Country Extract
2 lb Laaglander Dry Light Malt Extract

2.0 oz Kent Goldings - boiled 60 minutes
1.0 oz Cascade - boiled 5 minutes
1.0 oz Cascade - steeped in the hot wort after the boil

Wyeast American Ale Yeast - one package in 24 ounces of starter.

.5 tsp of gypsum in mash sparge water.

Spices
Allspice .5 tsp - boiled 5 minutes
Ground Clove .25 tsp - boiled 5 minutes
Cinnamon 1 tsp - boiled 5 minutes
Grated Lemon Peel 1 Tbs - boiled 5 minutes
Cardamom 2 seeds - crushed - boiled 5 minutes
Grated Lemon Peel 1 Tbs - steeped at the end with the hops

Procedure

The grains were mini-mashed at 148-152 deg F for about 90 minutes. One gallon of water was used for mash water; 1.5 gallons for sparge water.

After the wort was collected, additional water was added to bring the total boil volume to a little over 3 gallons. Total boil time was 60 minutes with hopping as shown above.

Many of the spices were added 5 minutes before the end of the boil. The final hop addition and one spice addition were made immediately after the fire was turned off under the kettle. After a few minutes of steeping, the wort chiller was turned on and the wort chilled in the normal way.

Fermentation took place at room temperature.

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