Winter Seasonal Beer Recipe - Red-Nosed Reinbeer 2013

Recipe Info

Recipe Image

Red-Nosed Reinbeer 2013

by on
Extract
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Extract Ale with spices. Served in 2013. Good base beer flavor but spices too strong.

Fermentables

52% - Liquid Malt Extract - Pilsen - US
6
35
2
Extract
26% - Dry Malt Extract - Amber
3
42
10
Extract
9% - Honey - US
1
35
1
Late
4% - Caramel/Crystal 80 - US
0.5
35
80
Steep
4% - Special B - BE
0.5
30
180
Steep
2% - Red Wheat - US
0.25
38
2
Steep
2% - Chocolate Malt - US
0.25
34
350
Steep

Hops

Columbus
1
Pellet
Boil
50 min(s)
14.2
39.5
Columbus
2
Pellet
FlameOut
0 min(s)
14.2
0.0

Yeast

Wyeast London Ale III 1318
73%

Other Stuff

Ginger
2
oz
Boil
Cinnamon
2
each
Boil
Orange or Lemon peel
0.5
oz
Boil
Clove
1.5
oz
Mash

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Steep grains in 2 quarts of water at 150F for 30 minutes.
2.
Add steeped wort and extract to 5.5 gallons of water and bring to boil.
3.
Add 50 minute hops.
4.
At 10 minutes, add spices in a hop bag (fresh sliced ginger root, cinnamon sticks, cloves, dried sweet orange peel)
5.
Add hops at flame out and remove spice bag.
6.
Rapidly cool and transfer to fermenter.
7.
Pitch 2 packs of London Ale III yeast or equivalent.
8.
Ferment at 68F for 10 days.
9.
Transfer to secondary and ferment for 10 days.
10.
Keg or bottle, and condition until served.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Red-Nosed Reinbeer 2013
Winter Seasonal Beer
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.079 OG
  • 1.021 FG
  • 39.5 IBU (tinseth) Bitterness
  • 0.50 BG:GU
  • 22.8° SRM Color
  • 75% Efficiency
  • 7.5% ABV Alcohol
  • 274 per 12oz Calories
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