NuclearRich
Well-Known Member
8 gallon batch (scaled from 6gals, sorry for the weird numbers), split into two buckets
15lbs 9oz Pilsner Malt
7oz acidulated malt (for pH)
14oz British Amber Malt
1lb 12oz Biscuit Malt
2lbs 11oz Munich Malt
Clean water profile (no salts & filtered water, or use half tap half distilled)
Mash at 150F for 60mins.
Carmelize 1lb light DME and 1lb table sugar in a pot, careful not to burn it and immediately add to boil kettle, mixing fully with wort before heating to prevent scorching.
2oz Styrian Golding 50 mins (I had to sub Willamette)
1.5oz Saaz 15 mins
Wyeast Leuven Pale Ale 3538PC, big starter. (Belgian Abbey II is what I think I used last year)
Primary fermentation: 4 weeks @72F
Secondary: to taste (estimating 3-4 weeks)
Bottle condition: 4months to 2years
Spice: mix 1tsp ground cinnamon, 1/2tsp ground ginger, 1/4tsp ground allspice, 1/4tsp ground cloves. Added 1.5tsp of the mix to half of the batch.
Oak: 1.5oz medium toast oak cubes, soaked 24-72hrs in enough captain morgan to cover cubes. Rack onto cubes, age to taste (I would recommend 3 weeks)
Brewed 8/12/13. Based off of the 12 beers of christmas found in Randy Mosher's Radical Brewing, and brewed for this years swap. The recipe starts out as a caramel quad. Last year, I missed the swap and made this beer and put half of it on some gingerbread spices (kind of blending one of the other 12 beers of christmas, the gingerbread ale), and it was AWESOME. I felt like I would steal some thunder from the gingerbread ale if I did it the same way this year, so I wanted to change up the spiced half a bit. I thought of different holiday delights for spicing inspiration (apple pie, fruitcake, sugar plums), but finally decided to use similar spices as last time. The big difference this time comes with also oak aging with rum, and calling it RUMCAKE! I'll be using some medium toast cubes soaked in captain morgan once this comes off of primary.
I hit almost all of my numbers, except the OG (1.071) was a tiny bit lower than I wanted (goal was more like 1.080). I'm hoping a slightly lower mash temp (mine drifted from 151 to 149) combined with an aggresive yeast at the higher end of temps (72-74F) will bring me to a low FG near 1.010.
22ish lbs all crushed up!
The HLT getting strike water up to temp
mashed in just about right, although I wouldnt have minded 1 or 2 degrees less
70qt with 20+lbs, 8gals. Still not capacity baby, not bad. Although the batch sparge pushes it a wee bit.
In the meantime, 1lb light DME and 1lb table sugar getting ready to carmelize.
15lbs 9oz Pilsner Malt
7oz acidulated malt (for pH)
14oz British Amber Malt
1lb 12oz Biscuit Malt
2lbs 11oz Munich Malt
Clean water profile (no salts & filtered water, or use half tap half distilled)
Mash at 150F for 60mins.
Carmelize 1lb light DME and 1lb table sugar in a pot, careful not to burn it and immediately add to boil kettle, mixing fully with wort before heating to prevent scorching.
2oz Styrian Golding 50 mins (I had to sub Willamette)
1.5oz Saaz 15 mins
Wyeast Leuven Pale Ale 3538PC, big starter. (Belgian Abbey II is what I think I used last year)
Primary fermentation: 4 weeks @72F
Secondary: to taste (estimating 3-4 weeks)
Bottle condition: 4months to 2years
Spice: mix 1tsp ground cinnamon, 1/2tsp ground ginger, 1/4tsp ground allspice, 1/4tsp ground cloves. Added 1.5tsp of the mix to half of the batch.
Oak: 1.5oz medium toast oak cubes, soaked 24-72hrs in enough captain morgan to cover cubes. Rack onto cubes, age to taste (I would recommend 3 weeks)
Brewed 8/12/13. Based off of the 12 beers of christmas found in Randy Mosher's Radical Brewing, and brewed for this years swap. The recipe starts out as a caramel quad. Last year, I missed the swap and made this beer and put half of it on some gingerbread spices (kind of blending one of the other 12 beers of christmas, the gingerbread ale), and it was AWESOME. I felt like I would steal some thunder from the gingerbread ale if I did it the same way this year, so I wanted to change up the spiced half a bit. I thought of different holiday delights for spicing inspiration (apple pie, fruitcake, sugar plums), but finally decided to use similar spices as last time. The big difference this time comes with also oak aging with rum, and calling it RUMCAKE! I'll be using some medium toast cubes soaked in captain morgan once this comes off of primary.
I hit almost all of my numbers, except the OG (1.071) was a tiny bit lower than I wanted (goal was more like 1.080). I'm hoping a slightly lower mash temp (mine drifted from 151 to 149) combined with an aggresive yeast at the higher end of temps (72-74F) will bring me to a low FG near 1.010.
22ish lbs all crushed up!
The HLT getting strike water up to temp
mashed in just about right, although I wouldnt have minded 1 or 2 degrees less
70qt with 20+lbs, 8gals. Still not capacity baby, not bad. Although the batch sparge pushes it a wee bit.
In the meantime, 1lb light DME and 1lb table sugar getting ready to carmelize.