Recipe Type: All Grain Yeast: unkown Batch Size (Gallons): 4 Original Gravity: 65 Final Gravity: na IBU: unknown Boiling Time (Minutes): 120 Color: Dark Golden Primary Fermentation (# of Days & Temp): unkown Secondary Fermentation (# of Days & Temp): unkown Tasting Notes: "Dark Golden, Star Bright Beer"
Does any body have any recipies for Christmas ales, I'm really wanting to try my own. Possibly involving cinnamon and maybe cranberries or something, I've messed about with a recipie i found in a book called Home-brewing & Wine making by W.H.T. Tayleur. Who says his orginal recipie (called Bitzerbrew) made up from left over bits of test mashes, was one of the best he's ever done.
Here's the original recipie
1lb Light Malt
1/2lb Lager Malt
1/2lb Roast Malt
1/4lb Crystal Malt
Mashed together for just over two hours 60c to 65.5c (140f-150f)
Meanwhile boil the following together in 2 gallons of water for 1 Hour
O.G 65 the final gravity was never taken as he apparently expected so little from it, he didn't bother.
Allowed to clear the racked into a 5 gallon pressure vessel primed fined and after 3 weeks it is ready.
I haven't tried this yet, but have adapted it slightly for a Chrsitams version. Basically swapping the Rowanberries for Cranberries and adding a few sticks of cinnamon. But one thing i'm having trouble with I'd like to get sorted before I start this is the lack of yeast in the original recipie. How much should I use? What yeast would be best?
Any help on this or any other suggestions would be helpful as this is only my second non kit brew.
Just a quick FYI: this forum is the place where you put tried and true recipes, not the place to request ones. Anyway...
No idea how such a thing would turn out. Never used (or even seen) rowanberries, or glucose chips. Cranberries, I have used, and I would caution you that they tend to tart up a beer. I'd stay away from them in this kind of brew, but to each his own. Here's my Holiday 08 ale:
Code:
Old Douchiewig Hypocristmas Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
21-B Spice/Herb/Vegetable, Christmas/Winter Specialty
Min OG: 1.030 Max OG: 1.100
Min IBU: 2 Max IBU: 100
Min Clr: 2 Max Clr: 25 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 16.94
Anticipated OG: 1.090 Plato: 21.59
Anticipated SRM: 19.5
Anticipated IBU: 44.6
Brewhouse Efficiency: 78 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.077 SG 18.56 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
91.5 15.50 lbs. Maris Otter Pale Malt Great Britain 1.038 3
4.4 0.75 lbs. Crystal 90L America 1.033 90
3.0 0.50 lbs. Special Roast Malt America 1.033 40
1.1 0.19 lbs. Black Patent Malt America 1.028 525
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.30 oz. Galena Whole 13.00 44.6 60 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.50 Oz Oak Cubes - American, House To Other 21 Days(fermenter)
0.50 Oz Oak Chips - American, Light To Other 21 Days(fermenter)
0.25 Tsp Ginger (Ground) Spice 1 Min.(boil)
0.50 Tsp Cinnamon Spice 1 Min.(boil)
0.13 Tsp Allspice (Ground) Spice 1 Min.(boil)
0.13 Tsp Nutmeg Spice 1 Min.(boil)
Yeast
-----
Water Profile
-------------
Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 16.94
Water Qts: 19.30 - Before Additional Infusions
Water Gal: 4.82 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.14 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 158 Time: 20
Sparge Temp : 190 Time: 10
Total Mash Volume Gal: 6.18 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
-----
Actual oak bill was: 1/2oz Light toast chips, 1/2oz medium toast cubes, 1/8 oz heavy toast chips, for 21 days.
.planned:
•Scottish 80/- •Sweet Stout •Roggenbier .primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown .on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
Welcome to HBT.com.
Heads up, Your thread will likely be moved to the recipe Discussion part of our forum.
I don't understand your process. It seems inherently flawed by not boiling your steeping water.
Steeping grains for 2 hours is a bit excessive, as seems the 4 oz of Fuggles....I don't really recall my Fuggle smash recipe, but I'm thinking I used 2 oz Fuggles in a 3 gallon batch and it was WAY out of balance.
Just a quick FYI: this forum is the place where you put tried and true recipes, not the place to request ones. Anyway...
No idea how such a thing would turn out. Never used (or even seen) rowanberries, or glucose chips. Cranberries, I have used, and I would caution you that they tend to tart up a beer. I'd stay away from them in this kind of brew, but to each his own. Here's my Holiday 08 ale:
Code:
Old Douchiewig Hypocristmas Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
21-B Spice/Herb/Vegetable, Christmas/Winter Specialty
Min OG: 1.030 Max OG: 1.100
Min IBU: 2 Max IBU: 100
Min Clr: 2 Max Clr: 25 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 16.94
Anticipated OG: 1.090 Plato: 21.59
Anticipated SRM: 19.5
Anticipated IBU: 44.6
Brewhouse Efficiency: 78 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.077 SG 18.56 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
91.5 15.50 lbs. Maris Otter Pale Malt Great Britain 1.038 3
4.4 0.75 lbs. Crystal 90L America 1.033 90
3.0 0.50 lbs. Special Roast Malt America 1.033 40
1.1 0.19 lbs. Black Patent Malt America 1.028 525
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.30 oz. Galena Whole 13.00 44.6 60 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.50 Oz Oak Cubes - American, House To Other 21 Days(fermenter)
0.50 Oz Oak Chips - American, Light To Other 21 Days(fermenter)
0.25 Tsp Ginger (Ground) Spice 1 Min.(boil)
0.50 Tsp Cinnamon Spice 1 Min.(boil)
0.13 Tsp Allspice (Ground) Spice 1 Min.(boil)
0.13 Tsp Nutmeg Spice 1 Min.(boil)
Yeast
-----
Water Profile
-------------
Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 16.94
Water Qts: 19.30 - Before Additional Infusions
Water Gal: 4.82 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.14 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 158 Time: 20
Sparge Temp : 190 Time: 10
Total Mash Volume Gal: 6.18 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
-----
Actual oak bill was: 1/2oz Light toast chips, 1/2oz medium toast cubes, 1/8 oz heavy toast chips, for 21 days.
This looks pretty good, this might sound like the stupidest question ever asked but Oak cubes? as in cubes of wood? Also what yeast and how much didn you use?
This looks pretty good, this might sound like the stupidest question ever asked but Oak cubes? as in cubes of wood? Also what yeast and how much didn you use?
You can buy oak chips and cubes from homebrew supply retailers. It mimics the effects of aging the beer in oak barrels like wine. Yes, it's actually oak, and you get different flavor compounds from different toast levels.
I used 2 sachets of US-05 dry yeast. Don't need much in the way of yeast character here, given the spice, just need a clean ale yeast. US-05, US-04, nottingham, those would all work.
.planned:
•Scottish 80/- •Sweet Stout •Roggenbier .primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown .on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
All-Grain - Christmas Ales
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