Hoosierbrewer
Well-Known Member
I am working on my Christmas Old Ale.
Christmas Old Ale
12 pounds maris otter pale malt
2 pounds Munich malt (bring out malt flavor)
1 pound Crystal 80 l (add some complexity and color; raisin and plum notes)
1/4 pound chocolate (color)
Mash @154 for 90 minutes
1.5 oz 5% Fuggles (60 min)
1 oz sweet orange peel (15 minutes)
1 lb Dark Sugar (15 minute for a rum flavor)
2 whole cloves cracked (5 minutes)
1 cinamon stick (5 minutes)
Ferment with Nottingham at 70 degree for 21 days with cinnamon stick in primary
Questions:
1. Any suggestions on the recipe? I want a very complex beer, but not too complex that the flavors do not mesh.
2. I planned to move to a secondary for at least a month if not several months. I have read on here where some people let their beer stay in the primary to clear. Has anyone done this for an extended amount of time?
3. Would it be better to go straight to bottle after primary? (as much as it hurts, I am not kegging this beer since I plan to give some away and take places. I hate bottling.)
4. I have Pacman yeast also. Would it do well with this style of beer?
5. Is dark sugar just dark belgian candi sugar? I stole the idea from another person
6. I will have to mash in two containers since I only have a 5 gallon round gott and a 3 gallon round gott. Should I split the batch with the grains mixed well or should I mash certain grains together in each gott? I batch sparge so I plan to stagger the time so I can lauter all in my 5 gallon.
7. What potential problems do you see specifically with this style of beer? This should be the biggest beer I have brewed in both gravity and malt.
Pick a question if you want and answer. I figured it will be easier to refer back to them that way.
Christmas Old Ale
12 pounds maris otter pale malt
2 pounds Munich malt (bring out malt flavor)
1 pound Crystal 80 l (add some complexity and color; raisin and plum notes)
1/4 pound chocolate (color)
Mash @154 for 90 minutes
1.5 oz 5% Fuggles (60 min)
1 oz sweet orange peel (15 minutes)
1 lb Dark Sugar (15 minute for a rum flavor)
2 whole cloves cracked (5 minutes)
1 cinamon stick (5 minutes)
Ferment with Nottingham at 70 degree for 21 days with cinnamon stick in primary
Questions:
1. Any suggestions on the recipe? I want a very complex beer, but not too complex that the flavors do not mesh.
2. I planned to move to a secondary for at least a month if not several months. I have read on here where some people let their beer stay in the primary to clear. Has anyone done this for an extended amount of time?
3. Would it be better to go straight to bottle after primary? (as much as it hurts, I am not kegging this beer since I plan to give some away and take places. I hate bottling.)
4. I have Pacman yeast also. Would it do well with this style of beer?
5. Is dark sugar just dark belgian candi sugar? I stole the idea from another person
6. I will have to mash in two containers since I only have a 5 gallon round gott and a 3 gallon round gott. Should I split the batch with the grains mixed well or should I mash certain grains together in each gott? I batch sparge so I plan to stagger the time so I can lauter all in my 5 gallon.
7. What potential problems do you see specifically with this style of beer? This should be the biggest beer I have brewed in both gravity and malt.
Pick a question if you want and answer. I figured it will be easier to refer back to them that way.
