Fumihiro's Brew-in-Christmas

All Grain Recipe

Submitted By: kanekof (Shared)
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Brewer: Fumihiro Kaneko
Batch Size: 5.15 galStyle: Winter Seasonal Beer (30C)
Boil Size: 6.95 galStyle Guide: BJCP 2015
Color: 24.8 SRMEquipment: My Equipment #2
Bitterness: 41.3 IBUsBoil Time: 90 min
Est OG: 1.076 (18.5° P)Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.022 SG (5.5° P)Fermentation: Ale, Two Stage
ABV: 7.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
0.50 Campden Tablets (Mash 60 min) Misc 1
0.50 Campden Tablets (Mash 60 min) Misc 2
0.50 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
11 lbs 11.66 oz Pale Malt (Weyermann) (3.3 SRM) Grain 4
1 lbs 8.34 oz Munich Malt (9.0 SRM) Grain 5
8.11 oz Crystal 75, 2-Row, (Great Western) (75.0 SRM) Grain 6
4.59 oz Black (Patent) Malt (500.0 SRM) Grain 7
4.06 oz Crystal 15, 2-Row, (Great Western) (15.0 SRM) Grain 8
4.06 oz Special B Malt (180.0 SRM) Grain 9
1.94 oz Chocolate Malt (350.0 SRM) Grain 10
1.41 oz Barley, Flaked (1.7 SRM) Grain 11
2.47 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 12
1.00 tsp Irish Moss (Boil 15 min) Misc 13
0.99 oz Fuggle [4.5%] - Boil 10 min Hops 14
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 15
1.00 Cinnamon Stick (Boil 5 min) Misc 16
0.13 tsp All Spice (coasely crashed) (Boil 5 min) Misc 17
25.00 g Cacao Nibs (Boil 1 min) Misc 18
0.50 tsp Rosemary (ground) (Boil 1 min) Misc 19
0.13 tsp Nutmeg (ground, dry) (Boil 1 min) Misc 20
1.0 pkgs Nottingham Yeast (Lallemand #-) Yeast 21

Notes

Treat both the mashing water and the sparging water with 1/12 tsp of Campden powder. Also add 0.5 tsp of gypsum to the mashing water. 1 step temperature mashing with mash-out. Mash-in at 69C and keep there for 90 min, then raise to 75.6C and keep there for 10 min. for mash-out. Fly sparge with 15.56 litterts at 75.6C. Add herbs and spices as indicated in the recipe. The yeast is actually Morgan's Premium yeast from Australia.

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