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Old 01-05-2011, 11:50 PM   #1
schweaty
Doe Re Mi Beer
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Sep 2008
Glass City
Posts: 1,808
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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   
IBU: 41.4   
Boiling Time (Minutes): 60   
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.

 
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