Howdy folks,
Last night I brewed up a 5gal batch of a winter ale, based off of a clone of Samuel Smith's Winter Welcome. I went like so:
11.5lb Canadian 2-row (about half was 10min toasted - biscuity)
0.75lb Crystal 60-80L (home roasted from the 2-row)
0.6lb Crystal 20L (also home roasted, as above)
Mash: 90min @ 153F, Sparged for about 25mins with water at about 170 (large surface area)
0.5oz fuggles (90min), 0.5oz Kent goldings (80min), 0.5oz Kent Goldings (15min), 0.6oz Kent Goldings (1min)
I also added 10oz of molasses at about 60min, 3 sticks of cinnamon at 30min and 0.25tsp of each ground ginger and nutmeg at 10min.
I plan to let it ferment until the 10th or 11th and then bottle. That leaves a meagre 15 days in the bottle before the 25th. I have a warm room and am able to keep the bottles at 75F consistently. Just wondering how things will be that early on. It's probably going to be a 'big' beer, so I'm wondering what I'll be looking at on Christmas day.
Thanks!
Last night I brewed up a 5gal batch of a winter ale, based off of a clone of Samuel Smith's Winter Welcome. I went like so:
11.5lb Canadian 2-row (about half was 10min toasted - biscuity)
0.75lb Crystal 60-80L (home roasted from the 2-row)
0.6lb Crystal 20L (also home roasted, as above)
Mash: 90min @ 153F, Sparged for about 25mins with water at about 170 (large surface area)
0.5oz fuggles (90min), 0.5oz Kent goldings (80min), 0.5oz Kent Goldings (15min), 0.6oz Kent Goldings (1min)
I also added 10oz of molasses at about 60min, 3 sticks of cinnamon at 30min and 0.25tsp of each ground ginger and nutmeg at 10min.
I plan to let it ferment until the 10th or 11th and then bottle. That leaves a meagre 15 days in the bottle before the 25th. I have a warm room and am able to keep the bottles at 75F consistently. Just wondering how things will be that early on. It's probably going to be a 'big' beer, so I'm wondering what I'll be looking at on Christmas day.
Thanks!