Fruit Beer Recipe - 10 - The Naughty List. Christmas Ale

Recipe Info

Recipe Image

10 - The Naughty List. Christmas Ale

by on
All Grain + Extract
5.5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Strong Scotch ale base. Mash all grains at 152 ?F (67 ?C) for 60 min. Mash out at 168 ?F (76 ?C) for 10 min. add maple syrup at boil. Steep cherries in 2 qts. (2 L) of first wort runnings for 30 min. Strain out cherries and add this wort at end of boil. Ferment at 62–64 ?F (17–18 ?C). Dry spice in secondary for 2–3 weeks. 22 liter mash 8 liter sparge 13 fl. oz. (384 mL) maple syrup 1.5 lbs. (0.68 kg) dried cherries 12 AAU US Northern Brewer hops (60 mins) (1 oz./28 g of 12% alpha acids) Wyeast 1084 (Irish ale) yeast 1 vanilla bean (split) 3 cinnamon sticks (3 inches, broken into pieces)

Fermentables

76% - Pilsner - US
11
34
1
Mash
7% - Munich - Light 10L - US
1
35
10
Mash
3% - Rice Hulls - US
0.5
0
0
Mash
3% - Cara Ruby
0.5
36
27
Mash
3% - Caramel/Crystal 10 - US
0.5
35
10
Mash
0% - Black Patent Malt - UK
0.0625
25
500
Mash
7% - Dry Malt Extract - Light - US
1
44
8
Extract

Hops

Northern Brewer
1
Pellet
Boil
60 min(s)
9
26.3

Yeast

White Labs Irish Ale WLP004
76%

Other Stuff

Maple Syrup
13
floz
Boil
Dried Cheeries
1.5
lb
Boil
Vanilla Bean
1
each
Secondary
Cinnamon
3
each
Secondary

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Put on B.Z. Jacket
2.
Collect 22 Liters of strike water and set temp to 154f/68c
3.
toss in 1 crushed campden tablet.
4.
MASH AT 152F / 67C for 60 mins
5.
insert mash pipe once strike temp is reached. Add a base layer of rice hulls.
6.
Mash in grains, Slowly add your grain, constantly stirring to maximize exposure.
7.
Let grain bed settle for 10 minutes, then turn on recirculating pump.
8.
MASH FOR 60 MINS - stirring every 15 minute intervals
9.
Mash Out @ 75C for 10 mins
10.
record pre Sparge volume and gravity
11.
Sparge with 8 Liters of 168F/76C till you get 26.5 Liters of Wort
12.
record preboil volume and gravity
13.
Bring to Boil and follow Hop schedule, Remember to add WHIRFLO TABLET & Yeast nutrient in final 10 minuets of boil.
14.
add DmE & maple syrup at start of boil
15.
Steep cherries in 2 qts. (2 L) of first wort runnings for 30 min. Strain out cherries and add this wort at end of boil.
16.
Complete Boil. record post boil volume. Cool down to 90< on Brewzilla temp control.
17.
record Original gravity.
18.
Transfer to carboy with lost of splashing to oxygenate.
19.
Let Wort Cool to 68 and pitch yeast. set inkbird to ferment temp to 69 F

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

10 - The Naughty List. Christmas Ale
Fruit Beer
  • 5.50 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.069 OG
  • 1.017 FG
  • 26.3 IBU (tinseth) Bitterness
  • 0.38 BG:GU
  • 9.3° SRM Color
  • 75% Efficiency
  • 6.7% ABV Alcohol
  • 234 per 12oz Calories
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