Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Wassail Maple Brown [Christmas/Winter Specialty Spiced Beer]

Christmas/Winter Specialty Spiced Beer – All Grain GONE

Batch #:

12-2013

Batch Size:

10 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

June 23, 2013

Tap Date:

December 25, 2013

Statistics

Target OG:

1.096 22.9° P

OG:

1.088 21.1° P

Target FG:

1.022 5.6° P

FG:

1.018 4.6° P

Real Extract:

7.6° P

Attenuation:

78.2% Apparent – 64% Real

Color:

23.1 SRM

IBU:

39.8 Rager

BU/GU:

0.45

ABV:

9.3%

ABW:

7.3%

Calories:

290 12 oz

General Info

Brewed for the RHBC's 2013 Iron Buddy Brew, where the resulting brews must contain three or more of the following:

Cumin
Rice Krispy Treats
Oranges
Pomegranate Juice
Sweet Cherries
Maple Syrup
Zingers
Doughnuts
Nutmeg
Raspberries

Paired with Chris Huser, we decided to use maple syrup, nutmeg, orange, and maple flavored doughnuts.

Comments

Recipe assumes 75% efficiency and 78% apparent attenuation.

Malts and Grains

Amount	Malt/Grain	% of Grist
24.00 pounds	Scottish Golden Promise	65.1%
6.00 pounds	German Light Munich Malt	16.3%
2.50 pounds	British Brown Malt	6.8%
2.00 pounds	Flaked Oats	5.4%
1.00 pounds	Crystal Malt 60L	2.7%
0.50 pounds	Belgian Special B Malt	1.4%
0.62 pounds	British Pale Chocolate	1.7%
0.12 pounds	German Carafa III De-Husked Malt	0.3%
0.12 pounds	American Dark Chocolate Malt	0.3%
36.86 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
0.50 pounds	Doughnuts
1.00 pounds	Maple Syrup

Non-Fermentables

Amount	Non-Fermentable	Time
2 sticks	Cinnamon Stick
1 oz	Ginger Root
10g	Nutmeg
2 oz	Sweet Orange Peel

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.00 ounces	Legacy	90 min	Bittering	First Wort	Pellets	4.0%
1.75 ounces	Magnum	60 min	Bittering	Boil	Pellets	11.6%
1.50 ounces	Willamette	20 min	Flavor	Boil	Pellets	6.0%
4.25 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
English Ale	White Labs	WLP002	10000 ml

Equipment Profile 12.5 Gallon/48 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:

10.00 gallons

Boil Volume:

12.13 gallons

Evaporation Rate:

10.00% per hour

Typical Efficiency:

72%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.25 gallons

Loss:

0.50 gallons

Mash Profile Single Infusion Mash, Full Bodied Beer, No Mash Out

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash profile for most well-modified malts.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	45 min.	158°F	Add 100% of mash water at 171° F / 77° C

Water Profile Denver, Colorado

Calcium:

31.5 ppm

Bicarbonate:

104 ppm

Sulfate:

50.8 ppm

Chloride:

23.5 ppm

Sodium:

21.4 ppm

Magnesium:

8.5 ppm

PH:

7.8

Procedure

OG is without maple syrup, which will be added at secondary.

Special Procedures

Add doughnuts the last 10 minutes of the boil. Made a goopy mess. Only in mash for any time in the future.

Add the maple syrup at secondary.

Make a tincture of the orange, cinnamon, ginger, and nutmeg in vodka. Dose at kegging to taste.

Fermentation and Aging

Primary:

14 days @ 68° F

Age:

200 days @ 55° F

Wassail Maple Brown

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	12.3
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	6.6
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	11
Post-Boil Amount:	10
Boil Time:	90
OG:	1.088 / 21.1° P
Mash PH:
Boil PH:

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Log: Wassail Maple Brown