HVHB,inc Brewing Recipe

Source: Jim Taylor with spicing based on an Al Korzonas recipe

New Fezziwig

Extract/Grain Version Ingredients: (5 Gallons)

  • 3.3lb. Munton and Fison Old Ale Kit
  • 2.5lb. Amber Dry Extract
  • 1/2lb. Crystal Malt
  • 1/4lb. Chocolate Malt
  • 1oz Hallertauer Hops for 60 minute boil
  • 1oz. Hallertauer Hops for 10 minute finish
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1oz. Fresh ground ginger
  • zest of 4 oranges grated
  • 1 tsp. Irish Moss 15 minute boil
  • Irish or English Ale Yeast
  • 2/3 cup, corn sugar (priming)
  • Procedure: Crack crystal and chocolate grains and steep in 1.5 gallon 150-155F water for 30 minutes. Collect runoff and sparge (rinse grains) with an additional .5 gallons 170F water. Add to brew kettle and dissolve extract. Boil for 60 minutes, adding hops and Irish Moss as shown. During last minutes of boil add all spices and 1 oz Hallertauer hops, turn off heat and steep for 5 minutes. Chill and add to 3 gallons of cold water (top fermenter to 5 gallons). Ferment at 70 degrees or so. Primary 4-7 days. Rack to secondary for 7-10 days. Rack beer off sediment and prime with 2/3 cup of corn sugar and bottle.

    All Grain Version Ingredients: (5 Gallons)

    Substitute 8lbs. 2 row Pale Malt for extract.

    Increase 1oz. to 1.5 oz. Hallertauer Hops for 60 minute boil
    Procedure: Crack all grains and mash in at 154 degrees and hold for 1 hour or until coversion is complete. Sparge with with an additional 5 gallons of 170 degree water. Extend boil time to 90 minutes. Follow other directions above.

    Back to Top