secondratemime
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Hi all,
I'm fairly new to all-grain, but I wan't to brew a spiced ale to give away at xmas. I like the sound of a Great Lakes christmas ale clone I read about on here, but have a big starter of Wyeast 3787 ready for a Tripel I'm brewing this week and thought I'd give it a Belgian twist. I haven't brewed the tripel yet, so have a lot in the store cupboard to play with...
9kg Maris Otter Pale Malt
6Kg Belgian Pilsner
2kg Belgian Pale Malt
1.5kg Carapils
1kg Wheat Malt
1kg Roasted Barley
0.5kg Pale Rye
I also have a decent amount of Hallertauer Mittelfruh, Saaz, Styrian Goldings, Perle and Cascade. I was thinking of broadly following the proportions of the Great Lakes clone with some cinnamon and ginger in there. Yeast-wise I could use the 3787 starter or pitch some US-05/04 if that's going to be a problem getting done for Xmas, as I've read the Belgian strains can take a little maturation time. I've fiddled about some ideas in Beer Smith and here's what it spat out for a 23L batch at 70% efficiency.
Recipe Type: All Grain
Yeast: Wyeast 3787
Yeast Starter: 2L - 500billion cells
Batch Size (Gallons): 6
Original Gravity: 1.074
Final Gravity: 1.014
ABV: 8%
IBU: 30
Boiling Time (Minutes): 90
Color: 29.4
Primary Fermentation (# of Days & Temp): 14 days at 20C (68F)
Secondary Fermentation (# of Days & Temp): 14 days at 20C (68F) plus bottle conditioning for at least 4 weeks
4kg Maris Otter 50%
2kg Belgian Pale Malt 25%
0.5kg Cara-pils 6.3%
0.5kg Pale Rye 6.3%
0.5kg Wheat Malt 6.3%
0.2kg Roasted Barley 2.5%
0.25kg Home made Amber Candi sugar 3.1%
1tsp Irish Moss
Styrian Goldings - 60mins (27IBU's)
Hallertauer - 10mins (3IBU's)
2 Cinnamon Stick - boil 60mins
30g Fresh grated ginger - boil 60mins
I do all grain with BIAB so was thinking of doing a single step infusion mash at 66C, followed by a two week primary and secondary phase but that's just my standard procedure. I might add more spice in secondary for some aroma, but don't want it to be overwhelming. I'm happy with telling those who I give it to that it may need more time in the bottle until it shines, but how long do you think would be ideal? If Belgian yeast too much trouble to get ready in time, would a couple of packets of S-04 or US-05 be more suited to this recipe?
Is it worth having both wheat and carapils in there? I want it to have good head retention with good alcohol warmth and spice character, so don't want it finishing too dry. I want the malt character to be fairly complex, and for the Rye to add a deep red colour, but will having all those different malts make it taste muddled?
Any help would be greatly appreciated as I want to get on this ASAP!
Cheers
James
I'm fairly new to all-grain, but I wan't to brew a spiced ale to give away at xmas. I like the sound of a Great Lakes christmas ale clone I read about on here, but have a big starter of Wyeast 3787 ready for a Tripel I'm brewing this week and thought I'd give it a Belgian twist. I haven't brewed the tripel yet, so have a lot in the store cupboard to play with...
9kg Maris Otter Pale Malt
6Kg Belgian Pilsner
2kg Belgian Pale Malt
1.5kg Carapils
1kg Wheat Malt
1kg Roasted Barley
0.5kg Pale Rye
I also have a decent amount of Hallertauer Mittelfruh, Saaz, Styrian Goldings, Perle and Cascade. I was thinking of broadly following the proportions of the Great Lakes clone with some cinnamon and ginger in there. Yeast-wise I could use the 3787 starter or pitch some US-05/04 if that's going to be a problem getting done for Xmas, as I've read the Belgian strains can take a little maturation time. I've fiddled about some ideas in Beer Smith and here's what it spat out for a 23L batch at 70% efficiency.
Recipe Type: All Grain
Yeast: Wyeast 3787
Yeast Starter: 2L - 500billion cells
Batch Size (Gallons): 6
Original Gravity: 1.074
Final Gravity: 1.014
ABV: 8%
IBU: 30
Boiling Time (Minutes): 90
Color: 29.4
Primary Fermentation (# of Days & Temp): 14 days at 20C (68F)
Secondary Fermentation (# of Days & Temp): 14 days at 20C (68F) plus bottle conditioning for at least 4 weeks
4kg Maris Otter 50%
2kg Belgian Pale Malt 25%
0.5kg Cara-pils 6.3%
0.5kg Pale Rye 6.3%
0.5kg Wheat Malt 6.3%
0.2kg Roasted Barley 2.5%
0.25kg Home made Amber Candi sugar 3.1%
1tsp Irish Moss
Styrian Goldings - 60mins (27IBU's)
Hallertauer - 10mins (3IBU's)
2 Cinnamon Stick - boil 60mins
30g Fresh grated ginger - boil 60mins
I do all grain with BIAB so was thinking of doing a single step infusion mash at 66C, followed by a two week primary and secondary phase but that's just my standard procedure. I might add more spice in secondary for some aroma, but don't want it to be overwhelming. I'm happy with telling those who I give it to that it may need more time in the bottle until it shines, but how long do you think would be ideal? If Belgian yeast too much trouble to get ready in time, would a couple of packets of S-04 or US-05 be more suited to this recipe?
Is it worth having both wheat and carapils in there? I want it to have good head retention with good alcohol warmth and spice character, so don't want it finishing too dry. I want the malt character to be fairly complex, and for the Rye to add a deep red colour, but will having all those different malts make it taste muddled?
Any help would be greatly appreciated as I want to get on this ASAP!
Cheers
James