Evan!
Well-Known Member
Man, I can't wait. I've got this sumbitch in a keg slow-carbing right now, with a nice mixture of heavy, medium and light toast oak in a mesh bag. I brewed it in July and have been aging it in this keg since then (oak's only been in there for about 5 days though). This is the longest I've keg-aged anything, and I swear, I can't stop pulling little tastes from the tap even though it isn't carbed yet. It turned out perfectly, with very subtle spice and a really pronounced candied sweetness at the back of the palate that tempers the high alcohol. This is going to really be nice on those cold winter nights...and brewday mornings 
The recipe's not too far off of JZ's recipe, as I've had good luck with BCS as of late when doing new styles. The oaking is my own thing, as is the fresh ginger.
The recipe's not too far off of JZ's recipe, as I've had good luck with BCS as of late when doing new styles. The oaking is my own thing, as is the fresh ginger.
Code:
Old *****iewig Spiced Hypocristmas Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
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21-B Spice/Herb/Vegetable, Christmas/Winter Specialty
Min OG: 1.030 Max OG: 1.100
Min IBU: 2 Max IBU: 100
Min Clr: 2 Max Clr: 25 Color in SRM, Lovibond
Recipe Specifics
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Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 16.94
Anticipated OG: 1.090 Plato: 21.59
Anticipated SRM: 19.5
Anticipated IBU: 44.6
Brewhouse Efficiency: 78 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
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Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.077 SG 18.56 Plato
Formulas Used
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
91.5 15.50 lbs. Maris Otter Pale Malt Great Britain 1.038 3
4.4 0.75 lbs. Crystal 90L America 1.033 90
3.0 0.50 lbs. Special Roast Malt America 1.033 40
1.1 0.19 lbs. Black Patent Malt America 1.028 525
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.30 oz. Galena Whole 13.00 44.6 60 min.
Extras
Amount Name Type Time
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0.25 Oz Oak Chips - American, Light To Other 7 Days(fermenter)
0.25 Tsp Ginger (Ground) Spice 1 Min.(boil)
0.50 Tsp Cinnamon Spice 1 Min.(boil)
0.13 Tsp Allspice (Ground) Spice 1 Min.(boil)
0.13 Tsp Nutmeg Spice 1 Min.(boil)
Yeast
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Water Profile
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Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 16.94
Water Qts: 19.30 - Before Additional Infusions
Water Gal: 4.82 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.14 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 158 Time: 20
Sparge Temp : 190 Time: 10
Total Mash Volume Gal: 6.18 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
