Shinglejohn
Well-Known Member
Im trying to brew something similar to Great Lakes Christmas Ale. On the page it says it is spiced with cinnoman and ginger. When should i add these?
I did the brew already last year, it turned out good, but not quite what i was looking for. Much too bitter, so i adjusted the hops. It also did not have enough spice flavor when i added it in the last 5 minutes of the boil.
Here is the adjusted recipe:
Type: Partial Mash
Date: 2/8/2009
Batch Size: 5.00 gal
Brewer:
Boil Size: 4.08 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (5 Gallon)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes: its excellent, but too bitter. I adjusted the hops, next batch will rule.
Ingredients
Amount Item Type % or IBU
3.00 lb Dark Dry Extract (17.5 SRM) Dry Extract 25.80 %
4.25 lb Pale Malt (2 Row) US (2.0 SRM) Grain 36.54 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.60 %
1.00 lb Wheat Malt, Ger (2.0 SRM) Grain 8.60 %
0.50 lb Special Roast (50.0 SRM) Grain 4.30 %
0.13 lb Roasted Barley (300.0 SRM) Grain 1.12 %
1.75 oz Cascade [6.30 %] (60 min) Hops 28.6 IBU
0.75 oz Cascade [6.30 %] (30 min) Hops 9.4 IBU
0.50 oz Cascade [6.30 %] (5 min) Hops 1.6 IBU
0.50 tsp Irish Moss (Boil 15.0 min) Misc
1.00 oz Ginger Root (Boil 5.0 min) Misc
1.00 tsp nutmeg (Boil 5.0 min) Misc
1.50 tsp Cinnamon Stick (Boil 5.0 min) Misc
1.75 lb Honey (1.0 SRM) Sugar 15.05 %
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale
Beer Profile
Est Original Gravity: 1.075 SG
Measured Original Gravity: 1.075 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 7.52 % Actual Alcohol by Vol: 7.46 %
Bitterness: 39.7 IBU Calories: 342 cal/pint
Est Color: 18.0 SRM Color: Color
Mash Profile
Mash Name: Double Infusion, Full Body Total Grain Weight: 6.88 lb
Sparge Water: 1.20 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Double Infusion, Full Body Step Time Name Description Step Temp
30 min Protein Rest Add 6.19 qt of water at 133.3 F 122.0 F
30 min Saccrification Add 5.50 qt of water at 208.3 F 158.0 F
10 min Mash Out Add 4.13 qt of water at 200.1 F 168.0 F
Any Suggestions? I want to make this in August and allow it to age in the dungeon until the season comes along( with a few tastes along the way)
I did the brew already last year, it turned out good, but not quite what i was looking for. Much too bitter, so i adjusted the hops. It also did not have enough spice flavor when i added it in the last 5 minutes of the boil.
Here is the adjusted recipe:
Type: Partial Mash
Date: 2/8/2009
Batch Size: 5.00 gal
Brewer:
Boil Size: 4.08 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (5 Gallon)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes: its excellent, but too bitter. I adjusted the hops, next batch will rule.
Ingredients
Amount Item Type % or IBU
3.00 lb Dark Dry Extract (17.5 SRM) Dry Extract 25.80 %
4.25 lb Pale Malt (2 Row) US (2.0 SRM) Grain 36.54 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.60 %
1.00 lb Wheat Malt, Ger (2.0 SRM) Grain 8.60 %
0.50 lb Special Roast (50.0 SRM) Grain 4.30 %
0.13 lb Roasted Barley (300.0 SRM) Grain 1.12 %
1.75 oz Cascade [6.30 %] (60 min) Hops 28.6 IBU
0.75 oz Cascade [6.30 %] (30 min) Hops 9.4 IBU
0.50 oz Cascade [6.30 %] (5 min) Hops 1.6 IBU
0.50 tsp Irish Moss (Boil 15.0 min) Misc
1.00 oz Ginger Root (Boil 5.0 min) Misc
1.00 tsp nutmeg (Boil 5.0 min) Misc
1.50 tsp Cinnamon Stick (Boil 5.0 min) Misc
1.75 lb Honey (1.0 SRM) Sugar 15.05 %
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale
Beer Profile
Est Original Gravity: 1.075 SG
Measured Original Gravity: 1.075 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 7.52 % Actual Alcohol by Vol: 7.46 %
Bitterness: 39.7 IBU Calories: 342 cal/pint
Est Color: 18.0 SRM Color: Color
Mash Profile
Mash Name: Double Infusion, Full Body Total Grain Weight: 6.88 lb
Sparge Water: 1.20 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Double Infusion, Full Body Step Time Name Description Step Temp
30 min Protein Rest Add 6.19 qt of water at 133.3 F 122.0 F
30 min Saccrification Add 5.50 qt of water at 208.3 F 158.0 F
10 min Mash Out Add 4.13 qt of water at 200.1 F 168.0 F
Any Suggestions? I want to make this in August and allow it to age in the dungeon until the season comes along( with a few tastes along the way)