Rhoobarb
Well-Known Member
I revised this from a clone recipe for St. Arnold's Christmas Ale that sombody sent me. It was originally published in the Dec. ' 04 issue of BYO. That issue came out right before I subscribed to it and back-issues are no longer available.
The original called for Liberty hops, which I don't have on hand. I changed them to Crystal hops, which I do have, and have yet to use in a recipe. This will be my first time to use them.
I also used ProMash to adjust the hop amounts and schedule to get closer to the IBU's posted on the St. Arnold's website. The OG is a bit higher than theirs, but I'll get by.
I had the real thing at my parent's house in Texas three years ago at Christmas time and loved it! I'll probably brew this version towards the end of the month. Let me know what you all - or I guess I should say, y'all - think!:
St. Arnold's Christmas Ale Clone
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
19-A Strong Ale, Old Ale
Min OG: 1.060 Max OG: 1.108
Min IBU: 30 Max IBU: 80
Min Clr: 10 Max Clr: 26 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 13.88
Anticipated OG: 1.074 Plato: 17.95
Anticipated SRM: 13.3
Anticipated IBU: 35.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.063 SG 15.40 Plato
Formulas Used
-------------
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: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
79.3 11.00 lbs. Pale Malt(2-row) America 1.036 2
5.9 0.81 lbs. Munich Malt(2-row) America 1.035 6
3.2 0.44 lbs. CaraMunich 40 France 1.034 40
3.2 0.44 lbs. Special B Malt Belgian 1.030 120
8.6 1.19 lbs. CaraVienne Malt Belgium 1.034 22
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
3.00 oz. Crystal Whole 4.40 14.1 15 min.
1.00 oz. Perle Whole 6.00 21.5 45 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)
Yeast
-----
White Labs WLP013 London Ale
Water Profile
-------------
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: 13.88
Water Qts: 15.26 - Before Additional Infusions
Water Gal: 3.82 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.10 - Before Additional Infusions
Saccharification Rest Temp : 150 Time: 90
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 173 Time: 30
Total Mash Volume Gal: 4.93 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
The original called for Liberty hops, which I don't have on hand. I changed them to Crystal hops, which I do have, and have yet to use in a recipe. This will be my first time to use them.
I also used ProMash to adjust the hop amounts and schedule to get closer to the IBU's posted on the St. Arnold's website. The OG is a bit higher than theirs, but I'll get by. I had the real thing at my parent's house in Texas three years ago at Christmas time and loved it! I'll probably brew this version towards the end of the month. Let me know what you all - or I guess I should say, y'all - think!:
St. Arnold's Christmas Ale Clone
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
19-A Strong Ale, Old Ale
Min OG: 1.060 Max OG: 1.108
Min IBU: 30 Max IBU: 80
Min Clr: 10 Max Clr: 26 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 13.88
Anticipated OG: 1.074 Plato: 17.95
Anticipated SRM: 13.3
Anticipated IBU: 35.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.063 SG 15.40 Plato
Formulas Used
-------------
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: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
79.3 11.00 lbs. Pale Malt(2-row) America 1.036 2
5.9 0.81 lbs. Munich Malt(2-row) America 1.035 6
3.2 0.44 lbs. CaraMunich 40 France 1.034 40
3.2 0.44 lbs. Special B Malt Belgian 1.030 120
8.6 1.19 lbs. CaraVienne Malt Belgium 1.034 22
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
3.00 oz. Crystal Whole 4.40 14.1 15 min.
1.00 oz. Perle Whole 6.00 21.5 45 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)
Yeast
-----
White Labs WLP013 London Ale
Water Profile
-------------
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: 13.88
Water Qts: 15.26 - Before Additional Infusions
Water Gal: 3.82 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.10 - Before Additional Infusions
Saccharification Rest Temp : 150 Time: 90
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 173 Time: 30
Total Mash Volume Gal: 4.93 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
