5# LIGHT AMERICAN MALT EXTRACT SYRUP
2# LIGHT CLOVER HONEY
1/2 OZ SAAZ HOPS (BOIL)
1/2 OZ SAAZ HOPS (LAST 2 MIN. THEN STEEPED 10 MIN.)
1 25 ML ALCOHOL BASED GLO:GG SPICE
1 package WINDSOR ALE YEAST - REHYDRATED (no starter)
(Glo:gg spice is made up of ginger, cinnamon, cardamom and clove.)
Boiled for 30 minutes. Cooled to 70 deg. F. pitched yeast. Fermentation began within 8 hours. Finished within
3 days.
OG=1.053
FG=1.008 (after 2 weeks)
This was a very quick and easy recipe; a real plus around the holidays. The beer was rather tasty, although
the spices were rather pronounced (covering up any defects if present). The yeast was very fast and
attenuative. I have some more of it, so I'll post the results of that brew.