Recipe: Xmas Ale 2
Yield: 54 Servings
8 lb Klages malt 2 lb Munich malt 8 oz Chocolate malt 12 oz Honey (added to the boil, Not mashed!) 1/2 oz Willamette hops (5.4%) for 45 Min 1/2 oz Willamette hops (5.4%) for 30 Min 6 oz Fresh ginger (peeled, Diced) Zest of 4 oranges (valencia) 1 ts Whole cloves 1 ts Ground allspice 5 Sticks cinnamon (crunched Up) Ale yeast
Use Papazian's Step mash technique: 30 minutes at 130 degrees. 30 minutes at 155 degrees. Sparge with 175 degree sparge water. Collect about 6 gallons. Boil wort for one hour. Add 1/2 ounce. of Williamatte at 15 minutes. At 30 minutes add: 1/2 ounce Williamette, ginger, orange zest, cloves, allspice, and cinnamon. Cool. Pitch yeast. I kept the hop rates pretty low given that the spicing would be best with a sweeter flavor. Original Gravity: 1.068 Final Gravity: 1.017 Primary Ferment: 36 hours at 74 degrees Secondary Ferment: 4 days at 67 degrees
Recipe By : email@example.com
From: Date: 05/29
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