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With the arrival of fall, and the festive season just around the corner, this month I brewed up the Holiday Cheer VII. It should come in at a cool 5.4% alcohol with a sweet, cinnamon taste (I hope!).
Ingredients
Ingredient | Quantity |
---|---|
John Bull dark malt extract | 3.5 lbs |
John Bull light malt extract | 3.5 lbs |
Black patent malt | 1/4 lb |
Briess Victory Malt | 1/2 lb |
Chocolate Malt | 1/4 lb |
Cascade hop pellets | 2 oz |
Saaz hop pellets -finishing | 1/2 oz |
Bitter Orange Peel | 1 oz |
Cinnamon Sticks | 1 oz |
Vanilla beans | 2 |
Dried chile peppers | 3 |
Brown Sugar | 1 c |
Gypsum | 2 tsp |
Irish moss | 1 tsp |
Priming sugar | 4 tbsp — 1 tspn in each keg |
European liquid ale yeast | 1 pkg |
Corn sugar | 1 lb |
brewed: 9/9/04
specific gravities:
Date | Specific Gravity | Temp | Specific Gravity @ 60 |
---|---|---|---|
Start 9/9/04 | 1.054 | 76 Farenheit | 1.056 |
1st: 9/15/04 | 1.019 | 74 | 1.021 |
2nd: 9/27/04 | 1.014 | 72 | 1.015 |
Bottled: 9/27/04 2 5L kegs / 11, 22oz Bottles
Expected % of alc by vol.: 5.4%
Directions:
Add the crushed victory, black patent, and chocolate malts to 1 1/2 gallons of cold water and bring to a boil. When the boiling commences remove the grains. Then combine all of the ingredients (except the yeast, finishing hops, irish moss, and corn sugar) and continue to boil for 45 minutes. Add the irish moss during the final 10 minutes and the finishing hops and corn sugar during the final 2 minutes of boiling. Sparge the wort into your fermenter and cold water. Pitch the yeast when cool. Bottle when fermentation is complete.
Next Month:
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