kchomebrew
Well-Known Member
- Joined
- Jan 11, 2011
- Messages
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- Reaction score
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Currently fermenting this at secondary stage for 14 more days before bottling. Wanted to share because it will be interesting to see what happens. This is based on the Great Lake Xmas Ale. However, I wanted to get the gingerbread cookie flavor and some of the frosting flavors that might be present on a xmas cookie. As such, I decided to add lactose sugar and vanilla beans. We'll see. Here's what I've got:
All-Grain - Christmas Cookie Ale
Recipe Type: All Grain
Batch Size (Gallons): 5
Original Gravity: 1062
Final Gravity:
IBU: 40
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 14
10.00 lb Maris Otter
1.00 lb Caramel/Crystal Malt - 45L
1.00 lb Victory Malt
1.00 lb Red Wheat Malt
0.25 lb Special Roast
0.08 lb Roasted Barley
1oz Hallertauer (60 min) 20 IBU
0.50 oz Cascade (10 min) 7 IBU
0.50 oz Cascade (5 min) 3 IBU
2 Cinnamon Stick (boil 5.0 min)
2 tbsp Ginger (boil 5.0 min) might have been 3 tbsp...not sure
1.00 lb Honey (Flame out)
8 oz. lactose sugar (15min)
London Ale (Wyeast Labs #1028) Yeast-Ale - made a large starter
Mash Profile
60 min 154.0 F
Secondary Fermenter - 2 Vanilla beans (soaked in rum, split), 2 1/2 cinnamon sticks (soaked in rum)
Original Gravity: 1.062
Gravity at secondary transfer: 1.020
Final Gravity: ??
Final Alcohol by Vol: ??
Brewed 10/28/12 notes. Transfer of wort to primary on brew day. Color is gingerbread color looking. Amber/burnt orange color. Tried the wort and very sweet, didn't pick up much cinnamon but could tast the ginger. Will try again before putting in secondary and see if it needs more cinnamon. OG came out much lower than anticipated (was supposed to be 1.075). My current system is not efficient. Think I should have done 12 lbs of Maris Otter instead of 10...maybe I am just being overly worried.
11/12/12 notes. Transferred to secondary and color is a golden orange color. Tried the flavor and it's gingery for sure. Although, when I first smelled the primary fermentation I was worried because the ginger smell was so strong. Seems to be mellowing out and I'll be interested to see what happens in the next 14 days. I added 2 split vanilla beans that were soaked in rum. I also added 2 1/2 cinnamon sticks because I am not getting any cinnamon taste. There is a residual sweetness for sure maybe from the honey and lactose sugar. 14 more weeks and we'll see what happens. Should be ready to be bottled on Thanksgiving weekend. I'll know more then.
All-Grain - Christmas Cookie Ale
Recipe Type: All Grain
Batch Size (Gallons): 5
Original Gravity: 1062
Final Gravity:
IBU: 40
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 14
10.00 lb Maris Otter
1.00 lb Caramel/Crystal Malt - 45L
1.00 lb Victory Malt
1.00 lb Red Wheat Malt
0.25 lb Special Roast
0.08 lb Roasted Barley
1oz Hallertauer (60 min) 20 IBU
0.50 oz Cascade (10 min) 7 IBU
0.50 oz Cascade (5 min) 3 IBU
2 Cinnamon Stick (boil 5.0 min)
2 tbsp Ginger (boil 5.0 min) might have been 3 tbsp...not sure
1.00 lb Honey (Flame out)
8 oz. lactose sugar (15min)
London Ale (Wyeast Labs #1028) Yeast-Ale - made a large starter
Mash Profile
60 min 154.0 F
Secondary Fermenter - 2 Vanilla beans (soaked in rum, split), 2 1/2 cinnamon sticks (soaked in rum)
Original Gravity: 1.062
Gravity at secondary transfer: 1.020
Final Gravity: ??
Final Alcohol by Vol: ??
Brewed 10/28/12 notes. Transfer of wort to primary on brew day. Color is gingerbread color looking. Amber/burnt orange color. Tried the wort and very sweet, didn't pick up much cinnamon but could tast the ginger. Will try again before putting in secondary and see if it needs more cinnamon. OG came out much lower than anticipated (was supposed to be 1.075). My current system is not efficient. Think I should have done 12 lbs of Maris Otter instead of 10...maybe I am just being overly worried.
11/12/12 notes. Transferred to secondary and color is a golden orange color. Tried the flavor and it's gingery for sure. Although, when I first smelled the primary fermentation I was worried because the ginger smell was so strong. Seems to be mellowing out and I'll be interested to see what happens in the next 14 days. I added 2 split vanilla beans that were soaked in rum. I also added 2 1/2 cinnamon sticks because I am not getting any cinnamon taste. There is a residual sweetness for sure maybe from the honey and lactose sugar. 14 more weeks and we'll see what happens. Should be ready to be bottled on Thanksgiving weekend. I'll know more then.