Beerthoven
Well-Known Member
Brewed my 2008 Christmas Ale this weekend. It was a fun day! The beer smells great and the color is fantastic. Recipe is below for anyone interested.
Here are a few pics:
My brew assistant cleaning the Barley Crusher
First runnings
(My MLT is 15 years old and was scrounged from Clemson University's Athletic Department by SWMBO when she used to work there. If you look carefully you can still see "CUAD Volleyball" written on the cooler.)
The first batch in my new 15 gallon kettle
Fermentation activity 18 hours after pitching
Brewday was fun and went well even though I didn't hit my numbers. I undershot my mash temp by 2º, which is a lot IMO, and couldn't add any more hot water because my MLT was just about to overflow. My efficiency sucked (73%; I'm used to 85%) because of the low mash temp, no mashout, and the sparge wasn't hot enough. So my OG was only 1.072 when I was planning on 1.083. Oh well, its still plenty big enough and should age well.
BeerSmith Recipe Printout - www.beersmith.com
Recipe: Christmas Old Ale
Brewer: Beerthoven
Style: Christmas/Winter Specialty Spice Beer
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.33 gal
Estimated OG: 1.083 SG
Estimated Color: 19.8 SRM
Estimated IBU: 44.9 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
13 lbs Pale Malt, Maris Otter (3 SRM) Grain 90.03 %
12 oz Crystal Malt - 60L (60 SRM) Grain 5.19 %
8 oz Crystal Malt - 120L (120 SRM) Grain 3.46 %
3 oz Black (Patent) Malt (500 SRM) Grain 1.32 %
1.00 oz Warrior [16.90 %] (60 min) Hops 44.9 IBU
0.50 oz Orange Peel, Sweet (Boil 15 min) Misc
4.00 items Clove (whole, crushed) (Boil 1 min) Misc
0.50 tsp Cinnamon (ground, dry) (Boil 1 min) Misc
1 items Whirlfloc Tablet (Boil 10 min) Misc
1 Pkg Nottingham dry ale yeast
Total Grain Weight: 14.44 lb
----------------------------
Step Time Step Temp
60 min 152.0 F
Ferment at 68º for 21 days. Secondary for 21 days. Bottle condition until Christmas.
Here are a few pics:
My brew assistant cleaning the Barley Crusher
First runnings
(My MLT is 15 years old and was scrounged from Clemson University's Athletic Department by SWMBO when she used to work there. If you look carefully you can still see "CUAD Volleyball" written on the cooler.)
The first batch in my new 15 gallon kettle
Fermentation activity 18 hours after pitching
Brewday was fun and went well even though I didn't hit my numbers. I undershot my mash temp by 2º, which is a lot IMO, and couldn't add any more hot water because my MLT was just about to overflow. My efficiency sucked (73%; I'm used to 85%) because of the low mash temp, no mashout, and the sparge wasn't hot enough. So my OG was only 1.072 when I was planning on 1.083. Oh well, its still plenty big enough and should age well.
BeerSmith Recipe Printout - www.beersmith.com
Recipe: Christmas Old Ale
Brewer: Beerthoven
Style: Christmas/Winter Specialty Spice Beer
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.33 gal
Estimated OG: 1.083 SG
Estimated Color: 19.8 SRM
Estimated IBU: 44.9 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
13 lbs Pale Malt, Maris Otter (3 SRM) Grain 90.03 %
12 oz Crystal Malt - 60L (60 SRM) Grain 5.19 %
8 oz Crystal Malt - 120L (120 SRM) Grain 3.46 %
3 oz Black (Patent) Malt (500 SRM) Grain 1.32 %
1.00 oz Warrior [16.90 %] (60 min) Hops 44.9 IBU
0.50 oz Orange Peel, Sweet (Boil 15 min) Misc
4.00 items Clove (whole, crushed) (Boil 1 min) Misc
0.50 tsp Cinnamon (ground, dry) (Boil 1 min) Misc
1 items Whirlfloc Tablet (Boil 10 min) Misc
1 Pkg Nottingham dry ale yeast
Total Grain Weight: 14.44 lb
----------------------------
Step Time Step Temp
60 min 152.0 F
Ferment at 68º for 21 days. Secondary for 21 days. Bottle condition until Christmas.