This is only my second post and i am still a noob so bear with me, but after a failed attempt at brewing my first holiday ale a month ago i decided it wasn't to late to try again...right? So seeing as this is sort of still my first christmas ale i thought this time id get some advice. I am going to start fermentation at about 61F and maybe slowly raise it up to 70F. The batch will total 4.6 gal and i have 10g dry Nottingham yeast to pitch. The recipe is....
Amount Fermentable PPG °L Bill %
6 lb Liquid Malt Extract - Pilsen 35 2 45.1%
2 lb Maris Otter Pale 38 3.75 15%
1 lb Belgian Candi Sugar - Amber/Brown 38 60 7.5%
1 lb Dry Malt Extract - Pilsen 42 2 7.5%
0.75 lb Molasses 36 80 5.6%
0.5 lb Caramel / Crystal 40L 34 40 3.8%
0.5 lb Dark Chocolate 29 420 3.8%
0.4 lb Flaked Oats 33 2.2 3%
0.3 lb Roasted Barley 33 300 2.3%
0.22 lb Munich - Light 10L 33 10 1.7%
0.22 lb Victory 34 28 1.7%
0.2 lb Carapils (Dextrine Malt) 33 1.8 1.5%
0.2 lb Black Patent 27 525 1.5%
Hops
Amount Variety Time AA Type Use
2 oz nb 60 min 12.3 Pellet Boil
1 oz Fuggles 15 min 4.5 Pellet Boil
Show Summary View
Mash Steps
Amount Description Type Temp Time
10 qt Sparge 155 F 60 min
Other Ingredients
Amount Name Time Type Use
7 each cinnamon 15 min Spice Boil
10 each clove 15 min Spice Boil
Yeast
Danstar - Nottingham Ale Yeast
Attenuation (avg):
77%
Flocculation:
High
Optimum Temperature:
57°F - 70°F
Starter:
No
Any advice, tip/tricks, or thoughts on this would be greatly appreciated. So let me know.
Thanks
thestew
Amount Fermentable PPG °L Bill %
6 lb Liquid Malt Extract - Pilsen 35 2 45.1%
2 lb Maris Otter Pale 38 3.75 15%
1 lb Belgian Candi Sugar - Amber/Brown 38 60 7.5%
1 lb Dry Malt Extract - Pilsen 42 2 7.5%
0.75 lb Molasses 36 80 5.6%
0.5 lb Caramel / Crystal 40L 34 40 3.8%
0.5 lb Dark Chocolate 29 420 3.8%
0.4 lb Flaked Oats 33 2.2 3%
0.3 lb Roasted Barley 33 300 2.3%
0.22 lb Munich - Light 10L 33 10 1.7%
0.22 lb Victory 34 28 1.7%
0.2 lb Carapils (Dextrine Malt) 33 1.8 1.5%
0.2 lb Black Patent 27 525 1.5%
Hops
Amount Variety Time AA Type Use
2 oz nb 60 min 12.3 Pellet Boil
1 oz Fuggles 15 min 4.5 Pellet Boil
Show Summary View
Mash Steps
Amount Description Type Temp Time
10 qt Sparge 155 F 60 min
Other Ingredients
Amount Name Time Type Use
7 each cinnamon 15 min Spice Boil
10 each clove 15 min Spice Boil
Yeast
Danstar - Nottingham Ale Yeast
Attenuation (avg):
77%
Flocculation:
High
Optimum Temperature:
57°F - 70°F
Starter:
No
Any advice, tip/tricks, or thoughts on this would be greatly appreciated. So let me know.
Thanks
thestew