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X-Mas Ale 2013
Brewed: 09/15/2013 Kegged: 10/16/2013
The base of the 2013 version of the SheppyBrew X-Mas Ale is very similar
to the 2011 and 2012 versions. It is dark and rich with lots of caramel and
chocolate malts. It should be a medium to full bodied comfort beer. A
true winter warmer.
Its ABV is around 8.3% with calculated IBU of
around 40, making it lean just a tad toward the hop bitterness of the
beer. Still at .531, its GU:BU ratio is pretty balanced.
This year, I needed to brew a Category 22, Smoke-Flavored and Wood-Aged Beer for my BJCP Category Project (see SheppyBrew Styles), and I decided to make my X-Mas Ale a 22B. Other Smoked Beer to kill two birds with one stone.
For more about my 2013 goal to brew at least one beer in every BJCP beer category, see BJCP Goal on my blog.
This
is certainly not a session beer, but is a nice rich smokey dessert beer.
It should age wonderfully.
For more about SheppyBrew X-Mas Ales, check out X-Mas Ales on my Blog.
X-Mas Ale 2013 --- Batch 1
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| Style |
|
Other Smoked Beer |
|
Batch Size |
|
5.50 gal |
| Type |
|
All Grain |
|
Boil Size |
|
7.76 gal |
| Brewhouse Efficiency |
|
75.00 |
|
Boil Time |
|
90 minutes |
Recipe Characteristics
| Recipe Gravity |
|
1.076 SG |
|
Estimated FG |
|
1.017 SG |
| Recipe Bitterness |
|
40.4 IBUs (Rager) |
|
Alcohol by Volume |
|
7.9 % |
| BU : GU |
|
0.531 |
|
|
|
|
| Recipe Color |
|
19.9 SRM |
|
|
|
|
| Measured OG: |
|
1.074 |
|
Measured FG: |
|
1.014 |
| ADF: |
|
79 |
|
Measured ABV: |
|
7.8 |
Ingredients
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
| 10 lbs 8.0 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
67.7 % |
| 3 lbs |
Smoked Malt (9.0 SRM) |
Grain |
2 |
19.4 % |
| 1 lbs 8.0 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
3 |
9.7 % |
| 6.0 oz |
Pale Chocolate Malt (200.0 SRM) |
Grain |
4 |
2.4 % |
| 2.0 oz |
Blackprinz (500.0 SRM) |
Grain |
5 |
0.8 % |
| 0.375 oz |
Columbus (Tomahawk) [17.60 %] - First Wort 90.0 min |
Hop |
6 |
26.8 IBUs |
| 0.250 oz |
Magnum [14.70 %] - Boil 60.0 min |
Hop |
7 |
13.6 IBUs |
| 1.00 tsp |
Yeast Nutrient (Boil 15.0 mins) |
Other |
8 |
- |
| 0.50 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
9 |
- |
| 1.0 pkg |
Dry English Ale (White Labs #WLP007) [35.49 ml] |
Yeast |
10 |
- |
Mash Profile
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Mash In |
Add 19.38 qt of water at 163.7 F |
152.0 F |
60 min |
Batch sparge with 2 steps
(0.89gal, 3.88gal) of 168.0 F water
Recipe Notes
Make starter a couple days in advance of brew
day.
Mash as instructed in 10 gallon cooler.
90 minute boil making
additions as instructed in recipe.
Cool wort to as close to 60F as possible.
Add to fermenter. Aerate wort and pitch yeast.
Ferment at 60F for 24 hours or
so. Try to keep fermentation between 60 and 65 for a day or two, then let the
temperature go where it want to.
Bottle after approximately 3 and a half
weeks in the fermentor.
Brewing Record
| Brew Date: |
|
9/15/2013 |
|
Strike Temp: |
|
?
|
| Mash Temps: |
|
156 corrected to 148 back up to 154
|
| Pre-boil OG |
|
1.060 (1.062 SG) |
|
Pre-boil Vol |
|
7.75 (7.76 gal) |
| Actual Mash Efficiency |
|
83 |
|
Pitch Temp |
|
|
| Fermentation |
|
|
|
|
|
|
Day 1: Quick start 66ish
|
| Day 2: Already slowing down 68 |
| Day 5: Done (1.015) 72ish |
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