MX1
Texas Ale Works
I am just about ready to start brew my Christmas Ale. The final recipe is posted below along with the mash.
I have a few questions about using some of the ingredients.
The spices: Cinnamon, nutmeg, cloves, and vanilla, should they be added at flame out, or in the secondary or a combo of both.
and the Molasses: should it be put in the boil, or added late as well. Also could I use more molasses as my primer?
If you see anything that needs to be looked at or adjusted, please let em know. I will be brewing about the 23rd.
Yule Brew
21-B Winter Specialty Spiced Beer
Size: 5.0 gal
Efficiency: 70%
Attenuation: 75.0%
Calories: 193.93 per 12.0 fl oz
Original Gravity: 1.058 (1.026 - 1.120)
Terminal Gravity: 1.015 (0.995 - 1.035)
Color: 21.2 (1.0 - 50.0)
Alcohol: 5.73% (2.5% - 14.5%)
Bitterness: 23.66 (0.0 - 100.0)
Ingredients:
3.5 lbs Vienna Malt
1.0 lbs Carahell®
0.75 lbs Belgian Special B
3.5 lbs Dry Amber Extract
0.5 lbs Molasses
14.0 g Target (11.50%) - added during boil, boiled 60 min
7.0 g Goldings (3.6%) - added during boil, boiled 30.0 min
0.3 tsp Cloves (ground) - added dry to secondary fermenter
3.0 ea Cinnamon (stick) - added dry to secondary fermenter
0.3 tsp Nutmeg (ground) - added dry to secondary fermenter
3.0 ea Vanilla (whole bean) - added dry to secondary fermenter
1.0 ea Fermentis US-05 Safale US-05
Schedule:
Ambient Air: 70.0 °F
Source Water: 140 °F
Elevation: 75 m
00:07:22 Mash In - Liquor: 1.64 gal; Strike: 161.9 °F; Target: 150.0 °F
01:07:22 Saccharification Rest - Rest: 60.0 min; Final: 140.2 °F
01:22:09 Mash Out - Heat: 14.8 min; Target: 168.0 °F
02:07:09 Sparge - Sparge: 2.09 gal sparge @ 170.0 °F, 3.1 gal collected, 45.0 min; Total Runoff: 3.13 gal
Results generated by BeerTools Pro 1.0.29
Tim
I have a few questions about using some of the ingredients.
The spices: Cinnamon, nutmeg, cloves, and vanilla, should they be added at flame out, or in the secondary or a combo of both.
and the Molasses: should it be put in the boil, or added late as well. Also could I use more molasses as my primer?
If you see anything that needs to be looked at or adjusted, please let em know. I will be brewing about the 23rd.
Yule Brew
21-B Winter Specialty Spiced Beer
Size: 5.0 gal
Efficiency: 70%
Attenuation: 75.0%
Calories: 193.93 per 12.0 fl oz
Original Gravity: 1.058 (1.026 - 1.120)
Terminal Gravity: 1.015 (0.995 - 1.035)
Color: 21.2 (1.0 - 50.0)
Alcohol: 5.73% (2.5% - 14.5%)
Bitterness: 23.66 (0.0 - 100.0)
Ingredients:
3.5 lbs Vienna Malt
1.0 lbs Carahell®
0.75 lbs Belgian Special B
3.5 lbs Dry Amber Extract
0.5 lbs Molasses
14.0 g Target (11.50%) - added during boil, boiled 60 min
7.0 g Goldings (3.6%) - added during boil, boiled 30.0 min
0.3 tsp Cloves (ground) - added dry to secondary fermenter
3.0 ea Cinnamon (stick) - added dry to secondary fermenter
0.3 tsp Nutmeg (ground) - added dry to secondary fermenter
3.0 ea Vanilla (whole bean) - added dry to secondary fermenter
1.0 ea Fermentis US-05 Safale US-05
Schedule:
Ambient Air: 70.0 °F
Source Water: 140 °F
Elevation: 75 m
00:07:22 Mash In - Liquor: 1.64 gal; Strike: 161.9 °F; Target: 150.0 °F
01:07:22 Saccharification Rest - Rest: 60.0 min; Final: 140.2 °F
01:22:09 Mash Out - Heat: 14.8 min; Target: 168.0 °F
02:07:09 Sparge - Sparge: 2.09 gal sparge @ 170.0 °F, 3.1 gal collected, 45.0 min; Total Runoff: 3.13 gal
Results generated by BeerTools Pro 1.0.29
Tim