Feliz Natal Brew Session

Brew Session Info

2/15/2018
(Include any important notes from brew day until tasting)

Added 1.5g more baking soda in kettle to achieve pH of 5.5 in first runnings; I don't want this beer to be so crisp so it's important to have a higher pH, though I don't mind it being in the 5.3 range for mashing for efficiency's sake. First runnings are 1.065 with 4.5 gallons runoff. Second runnings are 1.032 up to 1.041 with 3 gallons runoff. Shooting for preboil gravity of 1.071 accounting for 16 points from brown sugar and lactose along with boil down. Actual hit was 1.057, which should put me at 1.078 post boil, roughly, giving an OG of 1.094 or so. That's fine. OG from pycnometer is 1.0906. Pitched wort onto yeast cake from Mamber primary. Aerated for 1 minute and then aerated again 8 hours later. Put on blow off rig as I can imagine this will go gangbusters. 2/16/18 - no real high krausen on this one so far. Only an inch of foam that has mostly died down now. The bubbling has been quite rapid and remains steady. 2/17/18 - primary fermentation is essentially done, yeast is starting to drop out even. I'm rousing the yeast to keep things going. I'm not going to take a gravity reading until a week has passed. 2/18/18 - I got antsy and took a gravity reading, 1.036 on the pycnometer. That is great news. I'll be waiting another couple weeks, possibly a month, before racking. Added 2 vanilla bean to the tank. 3/5/18 - pulled 1.0348 on the pycnometer. Sample tasted really good, light coffee and the spices have really died down. Kind of a let down that there wasn't any discernible vanilla flavor though. Racked to secondary on top of 60oz of blueberry puree that I made by blending blueberries with vodka then running it through a sieve. My plan is to let this sit on the blueberry puree for about 3 weeks and then bottle. 3/16/18 - pulled 1.0329 on the pycnometer. Sample tasted pretty thin despite the really high finishing gravity. Tastes like a fruity sweet coffee. We will have to see how this develops. 3/20/18 - pulled 1.030 on the pycnometer, which is surprising. I guess I need to let this one dry out a bit more. 3/30/18 - bottled today. Pulled 1.0304 in the pycnometer. Great flavor, starts out coffee and nutty and then finishes with blueberry flavor. Right on for the blueberry flavor. Time to let this age.

Water Infusion

Brew Session Specific

16.7 lb kg
65 °FC
156 °FC
1.75 qt/lbl/kg
90 min.
5.5 gals liters

Equipment Profile

0.15 gals/lb liters/kg
0.01 gals/lb liters/kg
°FC
0.25 gals liters
0.5 gals liters
1 gals/hour liters/hour
0.2 gals liters

Calculated Totals

10.38 gals liters
8.64 gals liters
7.56 gals liters
166.05 °FC
166.05 °FC
5.05 gals liters
2.82 gals liters
7.70 gals liters

Mash / Boil

Mash

5.3 PH
158 °FC
150 °FC
60 minutes

Boil

1.057 1.073 (estimated)
7.5 gallons liters 7.70 (gallonsliters estimated)
90 minutes minutes (90 minutes estimated)
5.5 gals liters

Gravity Estimates

Based on boiling 7.50 gallonsliters at 1.057 for 90 minutes, this will decrease your wort by 1.50 gallonsliters, bringing your after boil OG to 1.068.

You wanted an OG of 1.091. It looks like it will be under.

Fermentation

5.25 gallons liters 5.50 (gallonsliters estimated)
1.091 (1.091 predicted)
1.030 (1.030 predicted)

Conditioning

3/30/2018
10
Dextrose
3.7 oz g

Tasting Notes (4)

CheeseNips

Tasted on 11/10/2018 by CheeseNips

Notes:

Pours minimal head that dissipates quickly, color reminds me of Coca-Cola. Aroma is cranberry juice and fruit cake, slight bit of toasted bread. Flavor is quite strong sweet fruit, Sherry like flavor that has cherry and blueberry components that has an undertone of toasted wheat bread and ends with a little bit of alcohol. Body is a bit thinner than I wanted and there is a little bit of nucleation sharpness. Overall, the beer is very Christmas-y because of the Sherry flavor that has developed. I'm not sure if I had this in mind, and it may just be this bottle that has oxidized a bit to create these flavors. 4 stars for the complexity and Sherry flavor while still having some blueberry there, but perhaps being oxidized.

CheeseNips

Tasted on 9/8/2018 by CheeseNips

Notes:

Pours almost no head but a ring of foam remains. Color is black but slightly red hued when held to the light. Aroma is gingerbread with a roasty malt. Flavor is blueberry and creamy malt with a definite spice presence, followed by a sweet crust flavor, ending with a breath of sweet malt. There is no alcohol presence. I would say that there is blueberry cheesecake flavor, though the spice flavor is a little out of place perhaps. This is a great Christmas beer, what I envisioned, so I'll give it 5 stars for that reason. I do enjoy the flavor of this one a lot.

CheeseNips

Tasted on 6/24/2018 by CheeseNips

Notes:

Pours 1 finger of foam with a tan head. Color is black but slightly red hued when held to the light. Aroma is gingerbread with a roasty malt. Flavor is blueberry and creamy malt with a definite spice presence, followed by a woody, roasty alcohol note, ending with a breath of sweet malt. The alcohol is not fusel, just present, by which I mean I taste it but there's no warming really. The flavor is very complex. I would say this has gotten much better with age as the coffee flavor from the roasted barley has dissipated and left this as a fantastic beer. This is really a 5 star beer as it has achieved what I was hoping for.

CheeseNips

Tasted on 5/31/2018 by CheeseNips

Notes:

Pours very dark brown to the point of being black, very little head. Aroma is roasted malt, coffee, cinnamon spice with some ginger, and some fruity tartness that could be blueberry. Flavor is sweet malt, followed by spice and sweet fruit, ending with a creamy and toasty breath. Body is heavy but not too rich, not like gravy. This is a very Christmas-y beer, though I wouldn't say that I quite achieved a really strong blueberry cheesecake flavor. There's no question that it is a dessert beer but it's missing something from being truly exceptional. I'll go 4 stars for now and, hopefully, waiting 6 more months yields more interesting flavor.

Recipe Facts

Feliz Natal
American Stout
  • 5.50 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.091 OG
  • 1.030 FG
  • 62.1 IBU (tinseth) Bitterness
  • 0.68 BG:GU
  • 40.2° SRM Color
  • 67% Efficiency
  • 7.9% ABV Alcohol
  • 323 per 12oz Calories
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