Here are two recipes for a simple dark beer in its evolution;
Beer for the vigil for James of Southron Gaard’s elevation to the Order of Defense;
Can of Coopers Stout (1.7kg hopped malt extract kit)
Boil for an hour with;
- 1t Black cardamom seed
- 1/2T allspice
- 1t black peppercorn
- 1t whole clove
- 1T juniper berries (dry)
- 2T ground cinnamon
- 2x anise stars
- 1t diced fresh ginger
- 14g fuggles hops
- 300g brown sugar
- a foot of rosemary stalk for the last half hour
strain, top up to 15 liters, ferment and bottle as normal for a homebrew beer.
This was well received by its drinkers
Spiced Stout II 24/2/18
Can of Coopers Stout (1.7kg hopped malt extract kit)
Boil for an hour with;
- 1t Black cardamom seed
- 1/2T allspice
- 1t black peppercorn
- 1t whole clove
- 1T juniper berries (dry)
- quite a lot of cinnamon bark
- 2x anise stars
- 1t diced fresh ginger
- 14g crystal hops (Pellets, 4.1% alpha acid)
- a foot of rosemary stalk for the last half hour
- a handful of sage leaves for the last half hour
Top up to 12L, ferment and bottle as normal for a homebrew beer. Bottled 10/3/19. This was also well received.
Spiced Stout III will be the camp beer at Canterbury Faire 2020; which will be a double batch of the above.
