- Recipe Type
- All Grain
- Yeast
- California Ale, American Ale, or US-05
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.075
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 60
- IBU
- 41.4
- Color
- 15.1
- Primary Fermentation (# of Days & Temp)
- 21 days @ 67F
- Tasting Notes
- Fruity nose with hints of spice. Good balance between the spice, malt, and hops.
Boil Size: 7.01 gal
Boil Time: 60 min
Alcohol by Vol: 7.46 %
Amount Item Type % or IBU
11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 69.84 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.35 %
1.00 lb Victory Malt (25.0 SRM) Grain 6.35 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.17 %
0.25 lb Chocolate Malt, Pale (200.0 SRM) Grain 1.59 %
0.25 oz Centennial [11.50 %] (60 min) Hops 8.0 IBU
0.25 oz Centennial [11.50 %] (45 min) Hops 7.3 IBU
0.50 oz Centennial [11.50 %] (30 min) Hops 12.3 IBU
0.50 oz Centennial [11.50 %] (15 min) Hops 7.9 IBU
0.50 oz Cascade [5.50 %] (10 min) Hops 2.8 IBU
1.00 oz Cascade [5.50 %] (5 min) Hops 3.1 IBU
1.00 oz Cascade [5.50 %] (0 min) Hops -
2 pcs Cinnamon Stick (Boil 5.0 min) Misc
1.10 oz Ginger Root (Boil 12.0 min) Misc
2.00 lb Honey (1.0 SRM) Sugar 12.70 %
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Mash Temperature 153.0 F
10 min Mash Out 168.0 F
Ferment @ 65.0 F
Decided to take a crack at a Holiday/Christmas Ale this year. Next year I am going to use local raw honey and candied ginger. I thought that the cinnamon could be bumped up just a tad as it wasn't as prominent as I had hoped for. Perhaps breaking the cinnamon sticks in half would have helped. I was happy with the hop selection as it gave the beer a hint of citrus that went well with the spice.
Boil Time: 60 min
Alcohol by Vol: 7.46 %
Amount Item Type % or IBU
11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 69.84 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.35 %
1.00 lb Victory Malt (25.0 SRM) Grain 6.35 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.17 %
0.25 lb Chocolate Malt, Pale (200.0 SRM) Grain 1.59 %
0.25 oz Centennial [11.50 %] (60 min) Hops 8.0 IBU
0.25 oz Centennial [11.50 %] (45 min) Hops 7.3 IBU
0.50 oz Centennial [11.50 %] (30 min) Hops 12.3 IBU
0.50 oz Centennial [11.50 %] (15 min) Hops 7.9 IBU
0.50 oz Cascade [5.50 %] (10 min) Hops 2.8 IBU
1.00 oz Cascade [5.50 %] (5 min) Hops 3.1 IBU
1.00 oz Cascade [5.50 %] (0 min) Hops -
2 pcs Cinnamon Stick (Boil 5.0 min) Misc
1.10 oz Ginger Root (Boil 12.0 min) Misc
2.00 lb Honey (1.0 SRM) Sugar 12.70 %
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Mash Temperature 153.0 F
10 min Mash Out 168.0 F
Ferment @ 65.0 F
Decided to take a crack at a Holiday/Christmas Ale this year. Next year I am going to use local raw honey and candied ginger. I thought that the cinnamon could be bumped up just a tad as it wasn't as prominent as I had hoped for. Perhaps breaking the cinnamon sticks in half would have helped. I was happy with the hop selection as it gave the beer a hint of citrus that went well with the spice.
