pericles
Well-Known Member
It's time for a Yule-Ale! My all-grain brews are still pretty hit or miss, so I'm stepping back to extract for this one. I started a Northern Brewer Winter Spice Ale Extract Kit yesterday; I usually check people's experience with kits and recipes before I brew them, but HBT didn't have anything on this kit (that I could find when I searched.) So. . . STARTING THE THREAD!
Recipe (I tweaked timing a little bit, the original is here):
Boil Volume: 2.5g
Batch Size: 5g
OG: 1.052
FG: 1.011
ABV: 5.4%
1lb Simpsons Dark Crystal (steeping)
1oz East Kent Goldings Hops (60min)
3.15lbs Gold Malt Syrup (30 min)
3.15lbs Gold Malt Syrup (10 min)
1tsp Irish Moss (10 min)
.5oz Mulling Spices - Ceylon cloves, cracked cinnamon, allspice,
cardamom and mace (1 min)
Wyeast #1728 (Scottish Ale Yeast)
My OG, adjusted for temperature was 1.052. The yeast has an optimum temperature range of 55-75F.
17-Nov-09 15:00pm: 70F - Heavy Airlock Bubbling
18-Nov-09 19:00am: 72F
18-Nov-09 14:30pm: 71F
18-Nov-09 10:00pm: 70F
19-Nov-09 17:00am: 69F
19-Nov-09 15:00pm: 71F
19-Nov-09 10:00pm: 71F
10-Nov-09 17:00am: 68F
10-Nov-09 15:00pm: 67F - Light Airlock Bubbling
10-Nov-09 10:00pm: 67F
11-Nov-09 19:00am: 62F - No Airlock Activity
10-Nov-09 17:00pm: 64F
10-Nov-09 10:00pm: 64F
12-Nov-09 17:00am: 62F
10-Nov-09 15:00pm: 60F
10-Nov-09 10:00pm: 62F
13-Nov-09 17:00am: 58F
10-Nov-09 15:00pm: 61F
10-Nov-09 10:00pm: 62F
14-Nov-09 10:00am: 60F
10-Nov-09 15:00pm: 63F
10-Nov-09 11:00pm: 63F
15-Nov-09 11:00am: 64F
10-Nov-09 15:00pm: 65F
10-Nov-09 10:00pm: 64F
16-Nov-09 17:00am: 64F
10-Nov-09 15:00pm: 63F
10-Nov-09 10:00pm: 63F
17-Nov-09 17:00am: 59F
10-Nov-09 15:00pm: 61F
10-Nov-09 10:00pm: 63F
18-Nov-09 17:00am: 63F
10-Nov-09 15:00pm: 63F
10-Nov-09 10:00pm: 63F
19-Nov-09 17:00am: 63F
10-Nov-09 15:00pm: 63F
10-Nov-09 10:00pm: 63F
20-Nov-09 17:00am: 63F
10-Nov-09 15:00pm: 63F
10-Nov-09 10:00pm: 63F
21-Nov-09 17:00am: 63F
10-Nov-09 15:00pm: 63F
10-Nov-09 10:00pm: 63F
22-Nov-09 17:00am: 63F
10-Nov-09 15:00pm: 63F - Transferred to Secondary
15-Dec-09 15:00pm: Bottled - FG 1.011
Recipe (I tweaked timing a little bit, the original is here):
Boil Volume: 2.5g
Batch Size: 5g
OG: 1.052
FG: 1.011
ABV: 5.4%
1lb Simpsons Dark Crystal (steeping)
1oz East Kent Goldings Hops (60min)
3.15lbs Gold Malt Syrup (30 min)
3.15lbs Gold Malt Syrup (10 min)
1tsp Irish Moss (10 min)
.5oz Mulling Spices - Ceylon cloves, cracked cinnamon, allspice,
cardamom and mace (1 min)
Wyeast #1728 (Scottish Ale Yeast)
My OG, adjusted for temperature was 1.052. The yeast has an optimum temperature range of 55-75F.
17-Nov-09 15:00pm: 70F - Heavy Airlock Bubbling
18-Nov-09 19:00am: 72F
18-Nov-09 14:30pm: 71F
18-Nov-09 10:00pm: 70F
19-Nov-09 17:00am: 69F
19-Nov-09 15:00pm: 71F
19-Nov-09 10:00pm: 71F
10-Nov-09 17:00am: 68F
10-Nov-09 15:00pm: 67F - Light Airlock Bubbling
10-Nov-09 10:00pm: 67F
11-Nov-09 19:00am: 62F - No Airlock Activity
10-Nov-09 17:00pm: 64F
10-Nov-09 10:00pm: 64F
12-Nov-09 17:00am: 62F
10-Nov-09 15:00pm: 60F
10-Nov-09 10:00pm: 62F
13-Nov-09 17:00am: 58F
10-Nov-09 15:00pm: 61F
10-Nov-09 10:00pm: 62F
14-Nov-09 10:00am: 60F
10-Nov-09 15:00pm: 63F
10-Nov-09 11:00pm: 63F
15-Nov-09 11:00am: 64F
10-Nov-09 15:00pm: 65F
10-Nov-09 10:00pm: 64F
16-Nov-09 17:00am: 64F
10-Nov-09 15:00pm: 63F
10-Nov-09 10:00pm: 63F
17-Nov-09 17:00am: 59F
10-Nov-09 15:00pm: 61F
10-Nov-09 10:00pm: 63F
18-Nov-09 17:00am: 63F
10-Nov-09 15:00pm: 63F
10-Nov-09 10:00pm: 63F
19-Nov-09 17:00am: 63F
10-Nov-09 15:00pm: 63F
10-Nov-09 10:00pm: 63F
20-Nov-09 17:00am: 63F
10-Nov-09 15:00pm: 63F
10-Nov-09 10:00pm: 63F
21-Nov-09 17:00am: 63F
10-Nov-09 15:00pm: 63F
10-Nov-09 10:00pm: 63F
22-Nov-09 17:00am: 63F
10-Nov-09 15:00pm: 63F - Transferred to Secondary
15-Dec-09 15:00pm: Bottled - FG 1.011