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Christmas/Winter Specialty Spiced Beer – All Grain GONE
Tap Date:
December 25, 2013
Statistics
Attenuation:
78.2% Apparent – 64% Real
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.
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Info:
Scottish pale ale malt; base malt for all Scottish beers.
Info:
For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.
Info:
Imparts a dry, biscuit flavor. Use in porters, brown, nut brown and Belgian ales.
Info:
Adds body and creamy head. For stouts and oat ales.
Info:
Sweet, mild caramel flavor and a golden color. Use in amber and brown ales.
Info:
Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.
Supplier:
Thomas Fawcett and Sons
Info:
Used in darker beers such as porters and stouts to add color and richness. May be used in preference to chocolate malt when less color from the grains is desired and a grain with milder flavors is needed.
Info:
De-husked for a less bitter taste. Great for use in Dark beers, Stouts, Altbier, and Bockbier. The unique de-husked barley adds aroma, color and body, with a milder smoother flavor that can be achieved with whole grains.
Malts and Grains
Adjuncts
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 |
Info:
Clean bittering hop. Bred at the Hop Research Institute in Hull, Germany.
Example(s):
Lager, Pilsner; Stout
Substitution(s):
Columbus, Nugget
Use:
Aroma, finishing, dry hopping.
Info:
Mild, spicy, grassy, floral aroma.
Example(s):
English-style Ale, Porter, Stout; Sierra Nevada Porter, Ballard Bitter, Anderson Valley Boont Amber
Yeasts
| Name |
Lab/Manufacturer |
Product ID |
Amount |
| English Ale |
White Labs |
WLP002 |
10000 ml |
Temperature Range:
65–68°F
Notes:
Classic ESB strain best for English style milds, bitters, porters and English style stouts. Leaves a clear beer with some residual sweetness.
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
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
Mash Profile Single Infusion Mash, Full Bodied Beer, No Mash Out
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
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
Wassail Maple Brown
| Date Brewed: |
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| Brewer/Assistant: |
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Brew Day Data
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Target |
Actual |
Notes |
| Strike Water Amount: |
12.3 |
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| Strike Water Temperature: |
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| Mash Temperature(s): |
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| Mash Time: |
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| Sparge Water Amount: |
6.6 |
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| Sparge Water Temperature: |
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| Pre-Boil Gravity: |
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| Pre-Boil Amount: |
11 |
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| Post-Boil Amount: |
10 |
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| Boil Time: |
90 |
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| OG: |
1.088 / 21.1° P |
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