two_hearted
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1028
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.077
- Final Gravity
- 1.019
- Boiling Time (Minutes)
- 60
- IBU
- 21
- Color
- 17.09 SRM
- Primary Fermentation (# of Days & Temp)
- 10
- Secondary Fermentation (# of Days & Temp)
- 20
- Tasting Notes
- Christmas!
Recipe update for Fall 2011!
Recipe Type: All Grain
Yeast: Wyeast 1028 or WLP013
Yeast Starter: Basic
Batch Size (Gallons): 5.5
Original Gravity: 1.072
Final Gravity: 1.018
IBU: ~30
Boiling Time (Minutes): 60
Color: ~15
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes:
[size=+2]Christmas Ale (Great Lakes)[/size]
[size=+1]21-B Seasonal/Winter Specialty Spiced Beer[/size]
Original Gravity: 1.072 (1.026 - 1.120)
|===============#================|
Terminal Gravity: 1.018 (0.995 - 1.035)
|=================#==============|
Color: 14.71 (1.0 - 50.0)
|============#===================|
Alcohol: 7.09% (2.5% - 14.5%)
|==============#=================|
Bitterness: 28.6 (0.0 - 100.0)
|============#===================|
[size=+1]Ingredients:[/size]
12 lb 2-Row
1 lb White Wheat
1 lb Crystal Malt 40°L
.25 lb Special Roast Malt
.15 lb Roasted Barley
1.5 oz Hallertau (4.5%) - added during boil, boiled 60 min
.5 oz Cascade (5.5%) - added during boil, boiled 10.0 min
.5 oz Cascade (5.5%) - added during boil, boiled 5 min
1.0 lb Honey @ flameout
2 ea Cinnamon (stick) - add at flameout
2 oz Ginger (fresh) - add at flameout
Mash at 154 for 60min
Taste your hydro samples and evaluate spice character. You can toss a few cinnamon sticks and a few teaspoons of fresh ginger in secondary if you need a boost.
EDIT 9/27/13* From Great Lakes Website this year
Not too different here. They just used Mt. Hood this go round which is a hallertau relative.
Recipe Type: All Grain
Yeast: Wyeast 1028 or WLP013
Yeast Starter: Basic
Batch Size (Gallons): 5.5
Original Gravity: 1.072
Final Gravity: 1.018
IBU: ~30
Boiling Time (Minutes): 60
Color: ~15
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes:
[size=+2]Christmas Ale (Great Lakes)[/size]
[size=+1]21-B Seasonal/Winter Specialty Spiced Beer[/size]
Original Gravity: 1.072 (1.026 - 1.120)
|===============#================|
Terminal Gravity: 1.018 (0.995 - 1.035)
|=================#==============|
Color: 14.71 (1.0 - 50.0)
|============#===================|
Alcohol: 7.09% (2.5% - 14.5%)
|==============#=================|
Bitterness: 28.6 (0.0 - 100.0)
|============#===================|
[size=+1]Ingredients:[/size]
12 lb 2-Row
1 lb White Wheat
1 lb Crystal Malt 40°L
.25 lb Special Roast Malt
.15 lb Roasted Barley
1.5 oz Hallertau (4.5%) - added during boil, boiled 60 min
.5 oz Cascade (5.5%) - added during boil, boiled 10.0 min
.5 oz Cascade (5.5%) - added during boil, boiled 5 min
1.0 lb Honey @ flameout
2 ea Cinnamon (stick) - add at flameout
2 oz Ginger (fresh) - add at flameout
Mash at 154 for 60min
Taste your hydro samples and evaluate spice character. You can toss a few cinnamon sticks and a few teaspoons of fresh ginger in secondary if you need a boost.
EDIT 9/27/13* From Great Lakes Website this year
Ingredients:
MALT
Harrington 2-Row Base Malt:
Allows color and flavorfrom other specialty malts to come through; makes for a very clean beer
Wheat:Adds body and head retention
Crystal 45:Contributes to copper color and addssweet caramel aroma and flavor
Special Roast:Contributes subtle hints of toasty andbiscuit flavors
Roasted Barley:
Added in small amounts to contribute to overall complexity and color without overwhelming
HOPS
Mt. Hood:
U.S. Provides subtle spicy and earthy aromas
Cascade:Used as an aroma hop; citrusy aroma complements beer’s heavy spices
SPICES
Honey:An adjunct to add strength and fresh floral notes
Cinnamon:Imparts festive aroma and flavor
Fresh Ginger:Adds spicy aroma and flavor
ABV 7.5%
ABW 6.0%
IBU 30
GRAVITY 17P
Not too different here. They just used Mt. Hood this go round which is a hallertau relative.