Christmas Ale (Great Lakes clone) 5 gal

All Grain Recipe

Submitted By: rfllolyd (Shared)
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Brewer: Eric Smith
Batch Size: 5.00 galStyle: Christmas/Winter Specialty Spice Beer (21B)
Boil Size: 6.52 galStyle Guide: BJCP 2008
Color: 13.4 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 23.6 IBUsBoil Time: 60 min
Est OG: 1.070 (17.0° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Two Stage
ABV: 7.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs 14.92 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
15.47 oz Crystal 40, 2-Row, (Great Western) (40.0 SRM) Grain 2
13.52 oz White Wheat Malt (2.4 SRM) Grain 3
5.57 oz Special Roast (50.0 SRM) Grain 4
3.34 oz Roasted Barley (300.0 SRM) Grain 5
14.01 oz Honey (1.0 SRM) Sugar 6
1.37 oz Hallertauer [4.8%] - Boil 60 min Hops 7
1.82 oz Ginger Root (Boil 12 min) Misc 8
0.46 oz Cascade [5.5%] - Boil 10 min Hops 9
0.46 oz Cascade [5.5%] - Boil 5 min Hops 10
1.82 Cinnamon Stick (Boil 5 min) Misc 11
0 pkgs London Ale Yeast (Wyeast Labs #1028) Yeast 12

Taste Notes

pre boil taste was very sweet. post boil : like a christmas cookie. ummm can deff taste the spices.

Notes

I mashed on Monday, 10/14. Boiled on Tuesday 10/15. wrong stc 1000 setting. fixed that early Wed.am 10/16/15 Subed Liberty hops for Hallertauer used 3oz of Liberty and .05 oz of Hallertauer @ 60 min mashed @ 152 -154, could not fit entire mash in my 48qt cooler. Used 2 coolers and dumped smaller mash into large @ 1st runnings. 3 sparges to get a Pre Boil vol @ 13.5 gal. Pre Boil OG of 1.052 ? Dumped Ginger in @ 9 minutes 4 oz sliced as thin as poss. Put in a hop bag as well as The hops were in a bag. Pulled ginger out at about 20 minutes after flameout. Whirllpooled for about 15 minutes. Took about an hour and 15 minutes to fill and cool to 74* with CFC, nextime Use IC 1st, then move on to CFC. Each Carboy got 275 ML 1028 yeast. Have a ready to start jar of yeast from this starter. i used washed yeast dated 11/10/12. 750 ml @ 1gram + 1 ML water, 2 day. 1.25 L starter for 2 days, 2.25 starter on stir plate for 4 dayys, cold crash for 1 day. put 1.5 cinn. stick from boil kettle in each fermentor Fermentation is set at 66 f , 18.9 C 10:30 pm was set in circus man oops.. set STA1000 to [-18.9C] ????? was at that temp for 6 hours.was down to 12.5 C corrected to 18.9 C.