- Recipe Type
- All Grain
- Yeast
- Wyeast 1028
- Yeast Starter
- 1.5
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.076
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 60
- IBU
- 42.2
- Color
- 23.5 SRM
- Primary Fermentation (# of Days & Temp)
- 14 days @ 67
- Secondary Fermentation (# of Days & Temp)
- 30 days
- Tasting Notes
- none yet
Recipe Specifications
--------------------------
Boil Size: 6.52 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.076 SG
Estimated Color: 23.5 SRM
Estimated IBU: 42.2 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 35.1 %
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 28.1 %
2 lbs Vienna Malt (3.5 SRM) Grain 3 14.0 %
12.0 oz Victory Malt (25.0 SRM) Grain 4 5.3 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 3.5 %
8.0 oz Roasted Barley (300.0 SRM) Grain 6 3.5 %
8.0 oz Special B Malt (180.0 SRM) Grain 7 3.5 %
1.00 oz Ginger Root (Boil 60.0 mins) Herb 8 -
1.01 oz Magnum [12.00 %] - Boil 60.0 min Hop 9 36.2 IBUs
1.01 oz Willamette [5.50 %] - Boil 10.0 min Hop 10 6.0 IBUs
1.00 oz Orange Peel, Sweet (Boil 5.0 mins) Spice 11 -
0.50 oz Fuggle [4.50 %] - Boil 0.0 min Hop 12 0.0 IBUs
1 lbs Honey (1.0 SRM) Sugar 14 7.0 %
Mash @ 152 for 60min
1.0 pkg London Ale Yeast (Wyeast Labs #1028) [12 Yeast
------
So this is my 1st attempt at building a recipe and look to brew this this weekend to have ready for a mid-July party.
If you have any feedback on the recipe, please let me know.
Before anyone asks or suggests, I am not big on a lot of spice in my Christmas ales, but I am considering adding 1 stick of cinnamon and 1/2 a Tbsp of coarse nutmeg at 15 min.
--------------------------
Boil Size: 6.52 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.076 SG
Estimated Color: 23.5 SRM
Estimated IBU: 42.2 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 35.1 %
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 28.1 %
2 lbs Vienna Malt (3.5 SRM) Grain 3 14.0 %
12.0 oz Victory Malt (25.0 SRM) Grain 4 5.3 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 3.5 %
8.0 oz Roasted Barley (300.0 SRM) Grain 6 3.5 %
8.0 oz Special B Malt (180.0 SRM) Grain 7 3.5 %
1.00 oz Ginger Root (Boil 60.0 mins) Herb 8 -
1.01 oz Magnum [12.00 %] - Boil 60.0 min Hop 9 36.2 IBUs
1.01 oz Willamette [5.50 %] - Boil 10.0 min Hop 10 6.0 IBUs
1.00 oz Orange Peel, Sweet (Boil 5.0 mins) Spice 11 -
0.50 oz Fuggle [4.50 %] - Boil 0.0 min Hop 12 0.0 IBUs
1 lbs Honey (1.0 SRM) Sugar 14 7.0 %
Mash @ 152 for 60min
1.0 pkg London Ale Yeast (Wyeast Labs #1028) [12 Yeast
------
So this is my 1st attempt at building a recipe and look to brew this this weekend to have ready for a mid-July party.
If you have any feedback on the recipe, please let me know.
Before anyone asks or suggests, I am not big on a lot of spice in my Christmas ales, but I am considering adding 1 stick of cinnamon and 1/2 a Tbsp of coarse nutmeg at 15 min.
