Cinnamon Vanilla Strong Ale

This is a mildly spiced Christmas ale, with cinnamon and vanilla.

Brewer:	Kevin Bradley		Email:	tkbrad@swbell.net
Beer:	Cinnamon Vanilla Strong Ale		Style:	English Old/Strong Ale
Type:	Extract w/grain		Size:	5.0 gallons
Color:	35 HCU (~17 SRM)		Bitterness:	29 IBU
OG:	1.059		FG:	1.012
Alcohol:	6.0% v/v (4.7% w/w)
Water:	None.
Grain:	1/8 lb. Wheat malt 1/2 lb. Belgian CaraMunich 1/8 lb. Roasted barley
Steep:	Heat 6 gallons of water to 170° F, and steep the grains for 30 minutes. Remove grains, add extracts and bring to boil.
Boil:	60 minutes	SG 1.049	6.0 gallons
	4 lb. Amber malt extract 3 lb. Light dry malt extract
	Irish Moss added at 30 minutes. One 6" cinnamon stick, broken up in thirds, added with 2 minutes left in the boil.
Hops:	1 oz. Fuggles (5.5% AA, 60 min.) 1 oz. Hallertauer Hersbrucker (2.6% AA, 60 min.) 1 oz. Willamette (4.0% AA, 2 min.)
Yeast:	Wyeast 1084 - Irish ale - popped 3 days prior to brewing. No starter.
Log:	Brewed 7/4. A vanilla bean tea was made by slicing up a bean, and adding it to 4ozs of (cheap) vodka. This was allowing to sit for 3 weeks. The tea was strained, and added at bottling. An additional bean was soaked in vodka for a few hours, and added into the secondary fermenter.
Carbonation:	3/4 cup corn sugar added to enough boiled water to dissolve it

Recipe posted 07/09/99.