As harvest draws to a close and Halloween approaches, Thomas had a treat in store for the crew: his 2007 Harvest Spice Ale. Thomas was a home brewer before he was a winemaker and we're happy to share in his hobby. The unveiling of this year's Harvest Spice Ale was an event enjoyed by all. Our anticpation was really built up as we watched Thomas craft his harvest brew in a carboy tucked among the fermenters.
As Thomas mentioned yesterday, our harvest is drawing to a close
and the only block left to pick is some müller thurgau. While we are physically more than ready for harvest to conclude, there is always a bit of melancholy about that last bin of grapes to arrive. The first arrives with such excitement, but the last means that 2007 is no more until the wines bring the memory back for us. You develop such a close relationship to the vines when you live and work among them. You remember the barren cold of winter, the excitement and rebirth of spring as the buds then flowers come and go, you feel the warm green lushness of summer and the thrill of veraison, when the grapes change color. Then harvest approaches and you're glued to the weather reports and then there is that first bin and then it's suddenly the last. Fortunately we get to experience the whole wonderful cycle once again next year.
With Thomas' Harvest Ale we drink a toast to vintage 2007.
Here is Thomas' recipe :
Anne Amie Harvest Spice Ale
6 lb dark liquid malt extract
2 lb dry light malt extract
2 lb clover honey
½ lb crystal malt
½ lb chocolate malt
½ lb black patent malt
2 oz Cascade hops (boil)
1 oz Willamette hops (finish)
1 oz Willamette hops (dry hop)
12 bags Celestial Seasons Roastaroma tea
Bring 1 ½ gallons to a boil in a large kettle. Meanwhile, add 3 gallons cold tap water to a 5 gallon glass carboy or plastic bucket. When the water comes to a rapid boil, combine all the malt, honey and malt extract in the kettle, stirring to prevent scorching. Add the boiling hops. When the water returns to a boil, turn the heat down to a simmer and cover the kettle. Boil for forty-five minutes stirring occasionally. At the forty-five minute mark add the tea bags. At fifty-five minutes into the boil, add 1 oz Willamette hops. At 60 minutes remove the kettle from the stovetop and pour the liquid through a strainer and funnel into the container containing 3 gallons of cold water. This is extremely hot liquid. Be very careful!
Put a fermentation lock in the carboy or cover bucket with cheese cloth. Allow liquid to cool to room temperature before adding beer yeast and the last ounce of Willamette. Ferment in a cool, dark place. A week later you are ready to siphon off the sediment, put the beer into the keg, add carbonation and enjoy!
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