Winterspice Holiday Ale
02/08/1999 22:19:47 Winterspice
Category : Specialty Beer
Method : Full Mash
Starting Gravity : 1.053
Ending Gravity : 1.013
Alcohol content : 5.1%
Recipe Makes : 5.0 gallons
Total Grain : 10.44 lbs.
Color (srm) : 34.6
Efficiency : 69%
Hop IBUs : 43.3
Ingredients
Malts/Sugars:
2.00 oz. Roast Barley
1.00 oz. Black Patent
8.00 lb. Pale Ale
0.25 lb. Lager 2-Row
1.00 lb. Crystal 60L
1.00 lb. Honey
Hops:
1.00 oz. Cascade 4.6% 60 min
0.75 oz. Willamette 4.5% 60 min
0.75 oz. Kent-Goldings 5.0% 60 min
0.25 oz. Kent-Goldings 5.0% 3 min
0.25 oz. Willamette 4.5% 3 min
0.50 oz. Home Blend NB&C 6.5% 3 min
Yeast: Wyeast #1084 Irish Ale
Water:
Boil temperature of water: 212F
Grain Starting Temperature: 68F
Desired Grain/Water Ratio: 1 quarts/pound
Strike Water: 2.61 gallons of water at 173F
First Mash Temperature: 151F
Second Mash Temperature: 170F
Boiling Water to add: 1.50 gallons
Water Absorbed by Grain: 1.04 gal
Water Evaporated during boil: 1.08 gal
Wort Left in Brewpot: 0.33 gal
Add 3.35 gal of water to yield 5.0 gal of wort
Notes:
1/4 tsp. Irish Moss
1 oz. minced ginger
3 tsp. cinnamon
4 grated orange peels
1 tsp. nutmeg
2 tsp. allspice
2 tsp. cardamom
2 tsp. cloves
Procedure
Should taste or smell like a fruitcake.
Finishing gravity 1.012, 4.3% alcohol by weight, 5.3% by volume.
Bottled a week after fermentation activity stopped
(procrastinated, busy, etc.).
Made starter of 1 1/2 c. water and 5 T light DME for propagated
culture of Wyeast 1084. Verified yeast vs. bacteria by light
microscopy.
Prepared mash water: 1 T Ca(OH)2 in 5 gallons cold water. Let sit
overnight to settle out precipitate. Siphoned off crystals. Added
1 T Burton water salt to heating mash water.
Mashed in 2-row, crystal, roast barley, and black patent with 2 1/4
plus 1 cup water at 170 degrees F. Stabilized at 152 degrees F,
placed in oven preheated to 140 with power OFF. Monitored
temperature throughout mash, applied oven power in 10 second
bursts if temperature of oven dropped below 120. After 1.5 hours,
ended mash at 149 degrees F.
Sparged with 4.5 gallons (half treated from above, half tap) water
at 170 degrees F, with a 55 minute runoff, recirculating about 1
gallon. Yielded about 5.5 - 6 gallons in the brewpot after adding
1 quart water.
Brought to a boil, added boiling hops. After 45 minutes, added
honey and adjuncts (spices, irish moss, etc.). After 12 more
minutes, added aroma hops, boiled 3 more minutes.
Chilled with wort chiller; was cool in less than 20 minutes.
Strained into fermenter, sparging hops with 4 cups hot water.
Added 6 cups cold water to bring up to 5 gallons (probably lost
too much water in boil).
Measured O.G. at 1.061 before adding water; 1.053 after adding the
10 cups sparge/topping water. (Anticipated O.G. of around 1.065 in
5.5 gallons). Pitched yeast starter and covered fermenter.
Will add 1/2 oz. homegrown blend for dryhopping when fermentation is nearly complete.
In conclusion: Smells good, yield is a bit low, boiled off too much water.
Log Entries
Date Started : 11/27/1995
Date Bottled : 12/16/1995
Starting Gravity : 1.053
Ending Gravity : 1.012
Alcohol content : 5.3%
Hop IBUs : 45.00
Tastes festive. Perhaps a bit too bitter or herbal; may want to use
less cloves in future recipes.
11/27/95 Started heating mash water at around 8pm. Brewed.
11/28/95 Pitched yeast at 3:40am.
Bubbling at 4:40pm, probably earlier.
12/16/95 No bubbling for at least a few days. Bottled with 3/4 cups
corn sugar.
12/23/95 Nice head, spicy taste, sort of bitter, ginger nose. Tastes a little bit
like the Wassail ale I tried last year (Gray's).
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