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Xmas Ale

Brewer: Coon Bottom Brewery Email: galloway@gtcom.net
Beer: Xmas Ale Style: American Brown
Type: All grain Size: 10 gallons
Color:
27 HCU (~14 SRM)
Bitterness: 27 IBU
OG: 1.054 FG: 1.012
Alcohol: 5.4% v/v (4.3% w/w)
Grain: 13 lb. British pale
8 oz. Wheat malt
1 lb. 8 oz. Belgian CaraVienne
2 oz. Belgian Special B
2 oz. Belgian chocolate
2 oz. Roasted barley
Mash: 50% efficiency
Added 1 TBS Gypsum and mashed grains in approximately 3 gallons of water @ 155°, spared w/ 2. Brought kettle volume up to 7 gallons.
Boil: 60 minutes SG 1.090 6 gallons
2 lb. Light malt extract
3 lb. Light dry malt extract
1 lb. Brown sugar
Irish Moss at 40 minutes. 2 oz sweet orange peel, 2 oz chopped ginger root @ knockout.
Hops: 4 oz. Kent Goldings (5% AA, 60 min.)
1 oz. Fuggles (4.75% AA, 15 min.)
2 oz. Fuggles (aroma)
Yeast: 2 pkg Safeale rehydrated in one quart warm water.
Log: After primary rack to two kegs. Add 3 oz to each keg a decoction of nutmeg and cardamon (2 grated nutmegs and 1 heaping TBS ground Cardamon soaked in 6 oz. rum for the duration of the primary).
Carbonation: Forced at 20 PSI. If Bottling I would prime w/ 3/4 cup light brown sugar.

Recipe posted 11/09/01.