Christmas Pudding Ale
All Grain Recipe
Submitted By: scrauny (Shared)
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Brewer: Shaun Murdoch | |
Batch Size: 6.60 gal | Style: Christmas/Winter Specialty Spice Beer (21B) |
Boil Size: 7.64 gal | Style Guide: BJCP 2008 |
Color: 17.5 SRM | Equipment: Shaun's Brewery |
Bitterness: 20.0 IBUs | Boil Time: 60 min |
Est OG: 1.054 (13.3° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
Est FG: 1.014 SG (3.5° P) | Fermentation: Ale, Two Stage |
ABV: 5.3% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
6 lbs 15.31 oz |
Pale Malt, Maris Otter (2.3 SRM) |
Grain |
1 |
2 lbs 5.10 oz |
Munich Malt (7.6 SRM) |
Grain |
2 |
1 lbs 1.64 oz |
Caramunich Malt (45.7 SRM) |
Grain |
3 |
1 lbs 1.55 oz |
Special B Malt (139.6 SRM) |
Grain |
4 |
11.20 oz |
Wheat Malt, Bel (1.5 SRM) |
Grain |
5 |
1.63 oz |
Treacle (100.0 SRM) |
Extract |
6 |
2.30 oz |
Hallertauer Hersbrucker [1.8%] - Boil 45 min |
Hops |
7 |
3.44 oz |
Hallertauer Hersbrucker [1.8%] - Boil 15 min |
Hops |
8 |
4.35 tbsp |
Orange Peel, Sweet (Boil 5 min) |
Misc |
9 |
2.17 |
Cinnamon Stick (Boil 5 min) |
Misc |
10 |
1.0 pkgs |
SafBrew Specialty Ale (DCL/Fermentis #T-58) |
Yeast |
11 |
14.88 oz |
Honey (1.0 SRM) |
Sugar |
12 |
Notes
Christmoose Ale
Recipe Specifics
Batch Size (L): 21.00 Wort Size (L): 21.00
Total Grain (kg): 4.95
Anticipated OG: 1.057 Plato: 14.02
Anticipated SRM: 8.7
Anticipated IBU: 35.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
60.6 3.00 kg. Pale Ale Malt (2-row) Australia 1.037 2
20.2 1.00 kg. Munich Malt Australia 1.038 6
6.1 0.30 kg. Wheat Malt America 1.038 2
5.1 0.25 kg. CaraMunich Malt Belgium 1.033 75
8.1 0.40 kg. Honey 1.042 0
Hops
Amount Name Form Alpha IBU Boil Time
20.00 g. Hallertauer Pellet 6.00 16.3 45 min.
10.00 g. Hallertau Hersbrucker Pellet 6.00 8.1 45 min.
25.00 g. Hallertauer Pellet 6.00 6.1 15 min.
20.00 g. Hallertau Hersbrucker Pellet 6.00 4.8 15 min.
Yeast
T-58 SafBrew Specialty Ale or equiv liquid yeast
juice & rind of 4 oranges. 2.5tsp nutmeg. 1.5 tsp cloves. 1tsp mixed spice. 6 cardamom pods crushed. ferment warm to get Belgian characterises
2 sticks + 1tsp cinnamon.
add spices and honey @ 5minThis Recipe Has Not Been Rated