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Category Spiced: Beers
Recipe Type: Extract

Fermentables

5 lbs light malt extract syrup
2 lbs light clover honey

Hops

.5 oz Saaz hops (boil)
.5 oz Saaz hops (steep 10 minutes)

Other

25 millileters alcohol-based glogg spice (mix of ginger, cinnamon, mace, cloves, etc.)
Yeast Windsor ale yeast (rehydrated)

Procedure Boiled for 30 minutes. Cooled to 70 deg. F. pitched yeast. Fermentation began within 8 hours. Finished within 3 days.

Category:Spiced Beers
Recipe Type: Extract

Fermentables:

8 1/2 pale malt extract (Williams bulk extract.)

Hops:

1 oz Northern Brewer hops

Other

4 large peeled and cleaned cloves of garlic

Yeast WYeast London Ale (pre-started)

Procedure Separate and peel the cloves from four entire bulbs of garlic and lightly score the
surface of the garlic cloves to increase surface area during the boil. Add the extract, half of the
garlic, and 1/2 ounce of hops. Total boil of 60 minutes The other half of the garlic goes in for the
last 15 minutes along with the final 1/2 ounce of hops. After the boil, chill the wort and strain the
cooled wort into a 6–1/2 gallon primary. After three days of vigorous ferment in 6 1/2 gallon
primary (w/blowoff tube) I racked it to a 5 gallon secondary.