Recipe Type: All Grain Yeast: WL British Ale Yeast Starter: 2Q Batch Size (Gallons): 5 Original Gravity: 1.060 Final Gravity: 1.018 Boiling Time (Minutes): 75 Primary Fermentation (# of Days & Temp): 7/70 Secondary Fermentation (# of Days & Temp): 14/68
So here's my first all-grain, and it came out good enough to post here....
Mashed at 155 for 80 minutes, added 1G boiling water to hit mashout temp of 168. Batch sparged with 4G at 170. 7 gallons preboil volume
Boil Additions
1# Dark Brown Sugar 60 minutes
1 oz Fuggles (pellet) 4.9% 60 minutes
.5 oz Fuggles 30 minutes
1 oz peeled, sliced ginger root 12 minutes
1t Irish Moss 10 minutes
1oz E. Kent Goldings 5 minutes
1 cinnamon stick 5 minutes
3 whole allspice 5 minutes
1t cardamom 5 minutes
4 oz maltodextrine 5 minutes
Just a warning...this is going to taste really funny when you make it. It's going to taste really funny when you bottle it. Like you won't even be able to drink it. Drinking one right now, 3 weeks after bottling, and everything that tasted strange in it has mellowed right out. Can't wait to serve this to my family at Christmas. If I had to change anything about it, I would have brewed it several months ago, and then I would have brewed it again so I had twice as much.
Last edited by TerapinChef; 09-25-2008 at 05:48 PM.
Reason: wrong name
It wasn't as good this year as last year, it came out a bit underattenuated and sweet. But I have made it different all three times I've made it, playing with the spice additions. Really it's just a good brown ale with spices added, and a bit of brown sugar for that butterscotch-y addition. Next time I might try adding the brown sugar as primary subsides, based on something I heard on brewstrong. This should help it dry out a bit.
All-Grain - Belgian Lady Holiday Brown Bear
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