# 🍺 Top-down Brew: Autumn Seasonal Beer With Spices - 2024

Enter the recipe data
og: 1.060 m: American two-row, 86, 2, 80 m: Crystal 60L, 6, 60, 74 m: Crystal 90L, 2, 90, 74 s: Brown sugar, 6, 60, 100 ibu: 24 h: Magnum, 100, 14, 60 lb: cinnamon, .2 lb: ground ginger, .1 lb: allspice, .05 lb: clove, .05 y: ale

Variation for a steeped grain plus malt extract version:

- Delete the American two-row malt line.
- For liquid malt extract, add s: Liquid light malt extract, 86, 5, 76
- For dry malt extract, add s: Dry light malt extract, 86, 3.5, 96
- Set the mash efficiency variable to 55% for steeping.

Target volume

Enter the desired volume at the end of the boil. The volume units can be either liters, gallons, or US barrels.

Measurement Units
Metric US US Barrels

Select the preferred unit of measurement for the inputs and outputs. Metric uses liters, grams, and kilograms. US uses gallons, ounces, and pounds. US Barrels (31 gallons = 1 barrel) is in barrels, pounds, and ounces.

Mash Efficiency

Enter the anticipated mash efficiency percentage. If this is not known, try the following values based on the sparge method: Steeping (55%), No-sparge or brew-in-a-bag (65 to 75%), Batch sparge (80%), or Continuous (fly) sparge (85 to 90%).

← Click here when the data entry is done.

## Results

*** Waiting for results ***

## Notes

This is an autumn seasonal ale (BJCP 2021, 30B) with spices brewed in September, 2024. Everyone seems intrigued by warm spices in the late fall. Ginger, cinnamon, and caramel flavors are my favorites.

The base recipe is based upon average amounts from beer-analytics.com. No pumpkin was included in the fermentables to keep this easy. The specialty malt choices were convenient: what I had on hand.

- Average bitterness: 24 IBU
- Average color: 13 SRM (Note: The above recipe is slightly lower than 13.)
- Original extract: 1.060 (14.7° Plato)
- Hops: Magnum 100% (bittering only)
- Malts/sugars: Rahr two-row, Briess crystal 60L, Briess crystal 90L, and brown sugar

The spice additions are based upon "Gingerbread Ale" from Radical Brewing (Mosher, 2004, p. 169). These are added late in the boil, when about 10 minutes remain.

- 1 tsp (4 g) Cinnamon (dosage: .2 g/l)
- .5 tsp (2 g) ground ginger (dosage: .1 g/l)
- .25 tsp (1 g) allspice (dosage: .05 g/l)
- .25 tsp (1 g) cloves (dosage: .05 g/l)

The yeast was a repitch of Lutra kveik yeast.

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