BorderReiver
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- Joined
- Mar 12, 2013
- Messages
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This is the second time I've made this recipe. The first time it turned out wonderfully, awesome brown colour, decent tan head, good malty flavour with spice as a pleasant aftertaste, with the dates as a mellow background flavour.
This batch, some issues happened during the brew that are causing me to wonder how this batch is going to turn out.....
First the recipe:
Christmas Truce
23l/ 5 imp gal/ 6 US gal
OG 1.074
FG 1.015
ABV = 7.85%
4.5 kg Golden Promise pale malt
.45 kg Carafoam
.45 kg Cara/Crystal 60L
.45 kg Honey Malt
.1 kg Toasted Barley
.35 kg Molasses
1 tsp ground ginger
1 tsp allspice
1 tsp cinnamon
1 tsp cloves
1 cup chopped dates
28g Northern Brewer
28g Williamette
1 packet Lallamand Nottingham Ale Yeast
Malt at 65 C for an hour with 27l of water. Sparge with 7l of 65 C water for approx 28l of wort.
Boil for 60 minutes with the following schedule:
Add the molasses and Northern Brewer hops at 60 min
Add the ginger at 12 minutes
Add the allspice, cinnamon, cloves and Williamette at 10 minutes.
Cool and pitch the yeast.
Rack to the secondary at one week over the chopped dates. Ferment for another 7 to 10 days until you reach FG. Bottle with 1/2 tsp of dextrose/ litre of liquid. Bottle condition for at least a month.
This batch, some issues happened during the brew that are causing me to wonder how this batch is going to turn out.....
First the recipe:
Christmas Truce
23l/ 5 imp gal/ 6 US gal
OG 1.074
FG 1.015
ABV = 7.85%
4.5 kg Golden Promise pale malt
.45 kg Carafoam
.45 kg Cara/Crystal 60L
.45 kg Honey Malt
.1 kg Toasted Barley
.35 kg Molasses
1 tsp ground ginger
1 tsp allspice
1 tsp cinnamon
1 tsp cloves
1 cup chopped dates
28g Northern Brewer
28g Williamette
1 packet Lallamand Nottingham Ale Yeast
Malt at 65 C for an hour with 27l of water. Sparge with 7l of 65 C water for approx 28l of wort.
Boil for 60 minutes with the following schedule:
Add the molasses and Northern Brewer hops at 60 min
Add the ginger at 12 minutes
Add the allspice, cinnamon, cloves and Williamette at 10 minutes.
Cool and pitch the yeast.
Rack to the secondary at one week over the chopped dates. Ferment for another 7 to 10 days until you reach FG. Bottle with 1/2 tsp of dextrose/ litre of liquid. Bottle condition for at least a month.