 |
 |
 |
 |
 |
 |
 |
Christmas Ale 2008
Merry Christmas & Happy Hanukkah to all.
Brewed 12/13/2008
| Brewer: | Barry Tingleff | Email: | beer_me2@msn.com | |||||
| Beer: | Christmas Ale 2008 | Style: | English Brown | |||||
| Type: | All grain | Size: | 11 gallons | |||||
| Color: |
|
Bitterness: | 23 IBU | |||||
| OG: | 1.059 | FG: | 1.015 | |||||
| Alcohol: | 5.6% v/v (4.4% w/w) | |||||||
| Water: | All water is RO | |||||||
| Grain: | 18 lb. Belgian pale 3.5 lb. American crystal 60L 1 lb. Dextrine malt (Cara-foam) .5 lb. British chocolate 9 lb. Briess Anniversary 2-row |
|||||||
| Mash: | 56% efficiency | |||||||
| Mashed in at 165°F to rest at 153-155°F for 1 hour. Do iodine test for sacrification & mash out at 168°F | ||||||||
| Boil: | 60 minutes | SG 1.054 | 12 gallons | |||||
| All spices added last 10 min. of boil. 1 tsp. Corriander 1 tsp. Cardamom 1 tsp. fresh Nutmeg powder 1/2 tsp. whole cloves 1 1/2" stick Cinnamon 1 oz. Dried Sweet Orange Peel 1 Tbl Irish Moss Flakes |
||||||||
| Hops: | 2 oz. Kent Goldings (5.5% AA, 60 min.) 1 oz. Kent Goldings (5.5% AA, 30 min.) |
|||||||
| Yeast: | 1/2 Gal. starter Wyeast 1968 London ESB yeast. Hit with pure O2 thru S.S. stone for 2 min just prior to pitching. | |||||||
| Log: | Ferment at 62-65°F until activity stops. Positive pressure in air lock in 3 hours after pitching. | |||||||
Recipe posted 12/15/08.
